FAQ
FAQ stands for Fair Average Quality. FAQ coffees grow under the same conditions as top coffees, but are slightly lower scorers in terms of flavor and intensity. We select the best value lots at the weekly Nairobi Coffee Exchange auction and blend them together. The advantage of blending is that the quality is uniform, and the completed blend is better performing in the cups than the individual lots.
The 'C' Stigma
Letter grades on Kenyan coffees refer to bean size, not coffee quality. So why do C lots tend to score lower? Enter the ‘C Stigma.’
The ‘C Stigma’ itself actually contributes to lower quality C lots. Because we expect lower quality, C grades are usually sold for lower prices. Due to low prices, resources and time are rarely spent to prep C lots as thoroughly as higher grades. Thus, by expecting less of C lots and by paying lower prices for them we are contributing to the circumstances that make C lots lower quality than AA and AB.
The ‘C Stigma’ is hurting everyone. Quality-focused farmers like the ones we work with are often unable to sell their C lots at value-added prices, even though they have the potential to be of high cup quality. C lots can compose up to 17% of any 100-bag lot. Because of this, we’re missing out on affordable, high-quality coffees.
The only way to break the cycle is to start placing more value on C lots. If we pay a bit more for C lots and emphasize better prep, we’ll make it possible and desirable for farmers to invest the time and money in prepping C lots the same way they prep their AA and AB lots.
C Grade
C grade, also known as small globally and terceras in Central America and Mexico, consists of beans screen 14 and smaller. This means that beans are below 5.5 millimeters in size.
Coffee in Kenya
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.