Day 1
Nairobi Arrival
Arrive JKIA.
Transfer to a Westlands or Karen boutique hotel.
Afternoon walk through the Village Market and a first Kenyan coffee.
Dinner.
Itinerary detail
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— FOOD & WINE
The Nairobi Table
Single-origin coffee, tea estates, open-fire nyama choma, and Rift Valley wine.
Duration
4 Nights / 5 Days
Destinations
Nairobi, Tigoni, Naivasha, Nairobi
Group size
2–8 people
Best months
Jan–Feb, Jun–Sep
Est. budget
—
Highlights
Coffee cupping, Tea estate lunch, Rift Valley vineyard
Overview
Kenya feeds the world's coffee shops and tea aisles, and almost nobody comes here to taste it at source. Four nights built entirely around what's on the plate and in the glass: a cupping session with a Nairobi roaster, lunch on a Tigoni tea estate, a Rift Valley vineyard tasting, and dinner at the restaurants defining Nairobi's current food scene.
Day by day
Day 2
Coffee & Fire
Morning cupping session with a specialty roaster — washed vs. natural Kenyan AA.
Lunch in Karen. Kazuri Beads and a Karen market stop.
Evening nyama choma at Carnivore — the full open-fire experience.
Day 3
Tigoni Tea
Country Drive to Tigoni/Limuru (1 hr) through the highlands.
Tea estate walk, plucking demonstration, and a tasting flight.
Colonial-house lunch on the estate.
Return to Nairobi for a street food tour in Eastleigh or Kibera.
Day 4
Rift Valley Vineyard
Drive to Naivasha (2 hrs) with the escarpment viewpoint stop.
Vineyard tour and tasting at a Rift Valley winery — Kenyan Sauvignon and rosé.
Farm-to-table lunch on the lake.
Boat safari at golden hour, then return to Nairobi.
Day 5
Market & Departure
Morning at City Market and a spice stall walk with your guide.
Cooking class: chapati, sukuma wiki, and a coastal curry.
Transfer to JKIA for departure.