FLAVOUR NOTES: IMPRESSIVE BLACK TEA AROMA, APRICOTS AND PEACH WITH A BRIGHT SPARKLING CITRUS ACIDITY.

Coffee first came to Kenya in 1893 when Missionaries from Brazil imported the Bourbon Varietal. After British colonisation, coffee became a commoditised cash crop, that was only able to be grown by white settlers, while local farmers worked the fields. In the 1960’s Kenyans won the right to grow their own coffee, however government restrictions meant that farmers had virtually no control over their coffee once it left the farm, as it all was processed centrally and sold at auction.

In 2001 the new Kenyan Coffee Act was passed replacing the former Act of 1978. The new version of the Act allowed Washing Stations and farmers to process and sort their coffee as they saw fit. This gave new traceability to kenyan coffees as well as a chance for farmers and mills to speak directly with roasters to work together to increase quality.

Kenya is well known for its SL 28-34 varietal Developed by Scott Labs in the 1930s that is a varietal of Bourbon that at the time was more resistant to leaf rust. The other defining feature of Kenyan coffees is the 72 hour Washed Process. The process involves the beans being pulped, and then soaked several times through new lots of water over 72 hours thus fermenting the mucilage and giving a very clean acidity to the coffees.

Kenya produces about 650,000 bags of coffee per year mostly exported to Germany and Scandinavia. The Value of Kenyan coffee grown in 2016 was almost $150,000,000 making it a central part of the Kenyan Economy.

Kenyan Coffee is graded on Size with AA being the largest size and fetching the highest price. It is important to note that extra sorting is required to make this coffee specialty grade.

Arrived in our roastery in August 2019.