Kenyan Coffee

KENYA

PROCESSING: Mostly washed

HARVEST PERIOD: December – April

ARRIVAL PERIOD: April-August

ANNUAL COFFEE PRODUCTION: 800,000 – 1 Million Bags

Varietals

Kirinyaga

One of the growing regions near Mt. Kenya. Over 70% of the coffees from Kirinyaga come from smallholder farms.

Nyeri

In the central highland region, Nyeri boasts incredibly fertile loamy, volcanic soil.

Murang’a

South of Mt. Kenya, just below Nyeri. Murang’a coffee production is composed mostly of small highland farmers organized into co-ops to deliver their coffee to Kenya’s coffee auction. Deep honeyed sweetness, berry notes of Kenya’s trademark grapefruit acidity are common.

Kiambu

A very old coffee growing region not far from Nairobi. While there are many large commercial farms geared towards yield over quality, excellent examples of classic Kenyan coffee are sometimes found.