Kenyan producers are generally smallholders (2/3 own an average of 300 shrubs and produce between 1,000 and 1,500 kg of
cherries a year, while the remaining 1/3 owns estates or micro estates) grouped into cooperatives.
The cooperatives are responsible for preparing the coffee when the producers send their freshly harvested cherries. It is
important to note that Kenya has a unique way of preparing its green coffee. It has in fact inherited one of the most efficient
preparation methods from the British (in terms of cup quality). This process, known as “Kenyan washing” or “double washing”,
is considered a national expertise. The preparation method, combined with specific varieties (SL28, SL34, Batian, Ruiru 11)
developed for their ability to adapt to the local terroir, has positioned Kenya among the world’s most prestigious specialty
coffee locations. It has been producing coffees of a brilliant acidity for many years now.
This selection is sourced from small farms located in the middle of the country around Mount Kenya, on the high plateaus of
the Kiambu appellation, on plots that reach an altitude of 1,900 meters.
Kenya Kiambu Cupping Notes
A coffee with gourmet, fruity and sweet notes reminiscent of caramel, sugar cane and red fruits
A round body and remarkable length with very delicious notes. We appreciate the acidity and overall sweetness in this coffee