Kenya-Arabica

Excellent Kenyan coffee with a lovely acidity, full of character with sweet berry-fruit aromas. A well-balanced coffee! Particularly bold and fragrant.

100% Arabica
Variety: SL 28, SL 34, K7, French Mission
Altitude: 1,500 to 1,850 meters
Soil type: red volcanic soil
Coffee-growing area: 72,000 ha
Rainfall in mm/year: 1,200
Average annual temperature: 23°C
Harvest period: 80% of the main harvest from October–December and 20% of the fly crop harvest from May–July
Picking method: manual, selective hand-picking
Fermentation time: 24–48 hours depending on temperature
Drying method: sun-dried on the mill's drying tables; wet-milled at the farm level and then commercially dry-milled
Screening and sorting method: manual and machine sortingNumber of permanent employees: mainly family labor for cooperatives, hired labor for estates, usually fewer than 20.
Temporary workers during harvest: casual labor for estates, about 80% of the workforce.