About This Coffee
For this blend, we tirelessly seek out lots that best epitomize this cup profile. Lots come from both cooperative factories and estate growers, typically in high altitudes of about 1,600 to 1,950 meters above sea level.
Harvest & Post-Harvest
Since this blend draws from both cooperative factory and small estate lots, specific processing information can vary from lot to lot. What unites all lots contributing to this blend is a respect for traditional Kenyan processing and a dedication to quality.
All beans are Fully washed according to Kenyan standards. Selectively harvested and sorted cherry is pulped and fermented. Then, fermented parchment is washed and then soaked in clean water. Parchment is dried on raised African beds. On average, fermentation time takes between 2 and 4 days and drying, 1 to 2 weeks.
AB Grade
Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18 meaning that beans are between 6 and 7 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.