Morning at the Best Western

Started the day with breakfast at the Best Western, and while the spread looked familiar—eggs, potatoes, fruit, pastries—there were some subtle differences that reminded me I wasn’t in the States anymore.

I got my eggs from the cook-to-order station, where I could pick what I wanted in the scramble. I went with spinach and tomato, which added a nice, fresh flavor without being too heavy. There were also some well-seasoned potatoes and the usual beans in tomato sauce, which seems to be a standard part of breakfast here. It’s growing on me.

I grabbed some watermelon slices and a croissant, which was more on the bready side than buttery. And then there was the donut hole. I was curious to try it since I’m used to the super-sweet, glazed kind back home—but this one had no glaze and not much flavor. Not terrible, but I definitely would’ve preferred it with a little more sweetness.

Fairview Coffee Estate Tour

Our main activity for the day was visiting the Fairview Coffee Estate — and from the moment we stepped out of the car, it already felt like more than just a tour.

Somewhere nearby, lively African-style music was playing, giving the whole place a festive vibe. At first, I thought it was just background ambiance, but turns out, a real Kenyan wedding was about to happen right there on the plantation grounds.

As we made our way through the estate, we saw a path lined with flower petals leading to a setup of white chairs under the open sky. No guests had arrived yet, but you could tell something special was about to take place.

The tour itself was packed with interesting sights. We walked through rows of coffee plants while our tour guide, Liz, gave us a history of the plantation and how their business works.

We also got to interact with some of the plants on the grounds. In one instance, we were able to pick cherries from one of the trees (they make cherry-flavored coffee using the beans inside the cherries… which I didn’t know could have beans in them) and taste them for ourselves.

We also got to see some of the other trees on the property—macadamia nut trees, avocados, and even red bananas, which I’d never seen before. They’re exactly what they sound like: bananas with a reddish peel. Kind of wild-looking, but beautiful in their own way.

One part of the tour I really appreciated was getting to see how the coffee is processed. After walking through the plant rows, we went to the area where they wash the beans and lay them out to dry under the sun. There were rows and rows of drying beds with beans spread across them, and we were invited to sift our hands through them and get a feel for the process.

The woman managing that area—dressed in blue—was incredibly kind. She smiled, let us take photos, and didn’t mind us asking questions. That moment stuck with me because it felt so hands-on and welcoming.

Later, we went to the main coffee house where we got to smell four different types of coffee blends—sort of like a wine tasting, but for coffee. I didn’t actually taste them (not a coffee fan), but even just sniffing each one gave you a sense of the variety in aroma and strength. For those who were interested, they also had bags of coffee for sale.

Above: Dr. Thyonne Gordon taking in the arouma of the coffee.

Our tour guide, Liz, was great. Super knowledgeable and warm. During the walk, she shared a story about her grandmother who lived to be 104. Given that we’re here to film a documentary about longevity, we ended up interviewing her. According to Liz, the secret to her grandma’s long life wasn’t some miracle drug—it was the Kenyan lifestyle. Clean food, staying active, strong community… all the stuff we tend to overlook back home.

Unexpected Wedding Observations

One of the most unexpected and charming parts of the day was getting to witness a real Kenyan wedding unfold in the background of our coffee tour. When we first arrived around 10 a.m., people were just starting to set up—flower petals were being laid out, chairs arranged, and the music was already going strong. The ceremony was supposed to start at 11, but by the time our tour wrapped up closer to noon, guests were still arriving and things were just getting started.

After the bride finally made her way down the aisle—struggling a bit as her heels kept getting caught in the grass—I figured we were about to hear the preacher kick off the ceremony with a “dearly beloved.” But nope. Instead, a singer came out and launched into a gospel praise song, full of energy and joy. That kicked off a full hour of live singing, and not the kind of quiet background music you’d expect—this was full-on, hands-in-the-air, let’s-worship-together praise music.

While all that was happening, we were over in the estate’s main lobby area sipping post-tour coffee (well, I passed on the coffee and just went for the cookies) and interviewing Liz about her grandmother’s long life. Even as we wrapped up the interview, the singing was still going. We never actually got to see the full ceremony, but honestly, the glimpse we got felt more alive than most full weddings I’ve attended.

Lunch at K’Osewe Ranalo Foods

After the coffee estate, we headed into the heart of Nairobi for lunch at K’Osewe Ranalo Foods—a spot known for authentic Kenyan cuisine. It was my first time trying real African food in Africa, so I was both curious and hyped.

The traffic getting there? Brutal. It gave LA a run for its money. Cars barely moving, people weaving between lanes like it was a game of Frogger. But after a morning of walking and touring, I didn’t mind too much. I actually caught a nap in the car on the way there. Call it a pre-lunch recharge.

Once we arrived, the place had a cool, casual energy. We got to chat with the owner, who told us he opened the restaurant back in 1974 just out of pure love for cooking. That love definitely shows. He even brought out a few surprise samples for us, which was a nice touch.

As for the meal itself, I went with goat—tender, flavorful, and fall-off-the-bone good. I also got to try ugali for the first time. It’s not rice, not bread… more like a dense, doughy starch made from maize flour that you pinch and use to scoop up other food. No silverware here—you eat with your hands, and honestly, that made it feel even more legit. I was all in.

All in all, it was another great day in Nairobi full of fun, interesting experiences, education on the history of the country, and great food. Can’t wait to see what happens next!