red currant

caramel

rhubarb

lime

small holder farmers

kirinyaga, 1650 - 1800 masl

sl28, sl34, ruiru 11, batian

washed process

Kenyan coffee tends to showcase bright, juicy flavours with high acidity and this lot is no exception. The varietal, high altitude, volcanic soil, climate and processing are all key factors that contribute to the unique Kenyan flavours profile. 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.