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Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee.
These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the
larger estates have their own washing stations.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.
Grade: AB FW
Varietal: Batian, Ruiru 11, SL28, SL34
Process: Fully washed
Altitude: 1,400 to 2,000masl
Sub Region: Various
Region: Central & Western Kenya
Farm Size: 0.5 to 2 hectares on average
Cupping Notes: Aromas of fresh and sweet herbs with caramel and dried fruits. Flavours of dried cranberries, black tea and toffee apples and a hint of sweet lemon. A very balanced coffee with citric and malic acidity, and a soft, round body.