About This Coffee
Western Kenya is becoming an increasingly prominent region for coffee production. Recent scientific research has found that the soil in Western Kenya is nutrient rich with a capacity to nourish high-yielding varieties and produce abundant harvests.
Sereng Farmers’ Cooperative Society (FCS) is one of the newer FCSs to support the growing population of coffee farmers in Western Kenya.
Harvest & Post-Harvest
Coffees are selectively hand harvested and sorted to remove any underripe, overripe or damaged coffees. They are then pulped and fermented for 12-24 hours on average, depending on the local climate. They are fully washed, and graded by density before being delivered to dry on raised African beds. Some lots contributing to this blend have also been soaked in cold, fresh water before drying.
Coffees are usually rested in conditioning bins after drying in order to stabilize humidity. They will then be transported to a dry mill to be milled, graded and prepared for export.
AA Grade
Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18 screen size, meaning that they are larger than 7.2 millimeters.
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.