In a notice on January 30, the boards of Williamson Tea Kenya PLC and Kapchorua Tea Kenya PLC announced that Samuel Ndungu Thumbi has resigned as Executive Director of both companies, effective at the close of business on 31 January 2026.
His resignation precedes his planned retirement on March 31, 2026.
“The Boards are pleased to further announce the appointment of Mr. Angus Nyariki Omete as Executive Director of both companies with effect from 01 February 2026,” read the notice.
Currently, Omete is the Group Chief Financial Officer and brings a wealth of industry experience and expertise to the Boards, following a distinguished career spanning over 26 years with the company.
The Boards welcomed and congratulated Angus on his appointment.
Samuel Thumbi served the companies for over 44 years, holding several senior management roles.
His career culminated in his appointment as Visiting Agent and Executive Director, overseeing quality and production.
In this role, he provided oversight of estate operations, agronomic performance and production systems resulting in sustained improvements in production efficiency, leaf quality, and supporting the companies’ market position.
The Boards extended their appreciation to Samuel for his exemplary contribution and long service and wish him every success in his future endeavours.
Board of Directors
As of the 2025 financial year, the Board of Directors of Williamson Tea Kenya PLC is composed of:
- Ezekiel N. Wanjama – Chairman
- Alan L. Carmichael – Managing Director
- Samuel N. Thumbi – Farm Director
- Philip Magor – Director
- James Patrick Brooks – Director
- Edward Charles Magor – Director
- Mathew Koech – Director
- Williamson Tea has been growing and producing high-quality teas since 1869. The company operates four farms, Kapchorua, Tinderet, Kaimosi, and Changoi, located west of the Rift Valley in Kenya, an area renowned for some of the finest teas in the world.
The farms are part of a network of smallholder farmers and their families.
Williamson Tea combines sustainable farming practices, modern technology, and a focus on community to produce distinctive teas, with each farm offering unique flavours and characteristics shaped by its microclimate and soil.
