KENYA

Our Coffees

Name Origin Processing Certification
AA FAQ Central Washed None Select
AB FAQ Central Washed None Select

More about Kenya

Kenya is renowned for producing some of the world’s highest quality coffees. Its proximity to the equator, temperate climate, high altitudes and volcanic soils create ideal growing conditions for coffee. Kenya is one of twenty countries that make up East Africa. It is bordered by Ethiopia to the North, South Sudan to the northwest, Somalia to the east, Uganda to the west, Tanzania to the south, and the Indian Ocean to the southeast which is home to the port of Mombasa.

Annual production: 833,000 bags
Altitude range: 1200 - 2300 masl
No coffee farmers: 600,000
Harvest times: June – August (fly), October – March (main)
Key growing regions: Nyeri, Murang’a, Embu, Kirinyaga, Machakos, Kisii, Nakuru, Marsabit, Meru, & Kiambu
Typical varieties: SL28, SL34, Ruiru 11, Kent, French Mission Bourbon, K7
Grading system: Sorted by size with AA the largest at Screen Size 17/18, AB at Screen Size 15/16 and PB at Screen Size 16
Processing type: Mainly Washed, with a small amount of Natural and Honey

Production Information

There are over 600,000 smallholder coffee producers which make up around 75% of total production in Kenya. These producers tend to small farms, growing an average of coffee 1500 trees on 1-5 acres of land. The Kenyan Coffee system is built on Cooperatives. Smallholder coffee growers (<5 hectares) deliver cherries to some 550 cooperative run washing stations scattered around the coffee growing regions. These co-ops, or ‘Coffee Factories’, accept deliveries of freshly picked coffee cherries, paying farmers initially on weight and quality.

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