Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica.
All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; most of it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening. This coffee is purchased through a direct relationship with the farms or an agent of the farm instead of through the weekly auction.
The Regional Select program was created to highlight the unique profiles that are inherent to various micro-climates in many of the countries from which we source green coffee.
Cup Characteristics “Sugary sweetness and mouthfeel with tart fruit acidity, caramel, burnt sugar, apple and grapefruit flavors.”
Farm Various smallholder farmers
Variety SL-28, SL-34, Batian, Ruiru 11, K7
Altitude 1800 Meters Above Seal Level
Processing Method Washed
Roast Style – Viennese Roast