Long before a sprig of peppermint reaches a cup as a fragrant infusion, it begins its life on the rolling fields of our Chemirei farm, just off the Kericho–Kisumu Highway. The highlands here, with their cool climate and rich volcanic soils, create conditions that peppermint growers around the world would envy.

At Chemirei, our teams manage the crop through every stage: preparing the beds, monitoring growth, and timing the harvest to capture the leaves at their peak oil content. Because our crops are grown pesticide-free, the work leans heavily on hands-on husbandry – careful weeding, natural pest management, and constant attention to soil health – rather than chemical shortcuts.

Harvesting is only the beginning of the transformation. Once cut, the peppermint is moved quickly to drying, where it is naturally sun-dried rather than force-dried with artificial heat. This slower, gentler process is deliberate: it preserves the delicate aromatic oils that give peppermint its characteristic brightness and cooling finish, rather than baking them away.

From there, the dried leaves are sorted, graded, and prepared for export. Today, that journey doesn’t end in Kenya – our peppermint travels to partners and consumers across the UK, Europe, Sri Lanka, Canada, and the United States, carrying with it the story of the Kericho highlands in every batch.

It’s a reminder that behind every cup of infusion is a place, a season, and a team of people who understand that quality starts long before the harvest – it starts with how the land is treated.