Kenya is our most favorite coffee with our roasting style - the high acidity is well balanced with the high sweetness, resulting in an extraordinary balance and exotic black and milk coffee.

We recommend AB/PB Grade for Single Origin Espresso for its sweetness and AA+ for Filter Coffee for its brightness.

Current Crops

Kenya Nyeri Imara AB Washed
SL 28/ SL 34/ Ruiru 11  | Washed | 1,300-1,900 masl
Purple Grape, Plum, Apple, Milk Chocolate

Kenya Nyeri Othaya FCS Gura Factory AA Top
SL28 / SL34 | Washed | 1752 masl
Tomatillo | Blackcurrant | Raspberry | Hibiscus


Country Profile

Size - 580,367 sq km

Capital City - Nairobi

Port City - Mombasa

Population - 46.7 million

Language/s Spoken - English and Swahili (official), various indigenous languages

Producer Profile

Population involved in coffee - approximately 700,000 producing families

Average Farm Size - 1–14 hectares for smallholders; 15–50 hectares for estates

Bags exported annually - 700,000–1 million (92.5–135 million lbs)

Coffee Profile

Growing Regions - Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Mt. Elgon, Murang’a, Nakuru, Nyeri, Taita Taveta, Thika, Tran-Nzoia

Common Varities - SL-28, SL-34, Ruiru 11, Batian, K7

Processing method - “Kenya Washed”

Country-specific grades - Sorted by size, with AA the largest (17/18 ss), AB (15/16 ss), PB (peaberry - 16 ss or 4.74 mm)

Bag Size - 60 kg

Harvest Period/S - August–January (main, or late crop); April–July (fly, or early crop)

Typical Arrival - March–May