About the farm

This selection is sourced from small farms located in the middle of the country, south of Mount Kenya, on the high plateaus of the Kiambu appellation. It is produced in the following counties: Nyeri, Kirinyaga and Kiambu.

Kenyan producers are generally smallholders. 2/3 own 300 trees on average and produce between 1,000 and 1,500 kg of cherries a year, while the remaining 1/3 owns estates, grouped into cooperatives.

Producers send their freshly harvested cherries to cooperatives, which then prepare the coffee. The process for this coffee, known as Kenyan washing or double washing, is considered a national expertise.

This preparation method, combined with good varieties like this k7, has positioned Kenya among the world’s most prestigious specialty coffee locations, and it has been producing coffees of a brilliant acidity for many years now.

In our opinion, Kenya has one of the most interesting and complicated histories with coffee: Despite sharing a border with the “birthplace of coffee,” Ethiopia, Kenya was one of the latest places planted in coffee, nearly 300 years after the plant was first cultivated for sale. In fact, the varieties that were brought to Kenya had circumnavigated the globe before they found their way back to the African continent, mutating in various climates to create a profile that, once adapted to the rich soil around Mt. Kenya, resulted in the singular profiles that this country has to offer.

The first plants were brought to the country by Scottish and French missionaries, the latter contributing what would be known as French Mission Bourbon, transplanted from the island of Bourbon (now called Reunion) to Tanzania and Kenya in an attempt to finance their efforts on the ground. The Scottish, meanwhile, brought strains from Mocha, the different varieties contributing to the dynamic quality of the coffees in the country even to this day.

Established as a British colony specifically for its moneymaking potential, Kenya became a coffee powerhouse as a way for the empire to control both the tea (already a Kenyan staple crop) and coffee markets worldwide. By the 1920s, as Europe demanded more and more coffee, the cash crop became a major Kenyan export, and in the 1930s the auction system was developed, ostensibly to democratize the market for farmers. After Kenya achieved independence from Britain in the 1960s, coffee took on a greater importance to small landholders, many of whom were given coffee farms in the redistribution of private property from large colonial and government-owned plantations.

In the 2000s, approximately 85% of the coffee farms in Kenya are owned by natives to the country, though European influence is still evident in larger estates. Today, the majority of Kenyan farmers tend small plots, growing as few as 150 coffee trees: They bring cherry to centrally located mills, where their coffees are weighed, sorted, and combined to create lots large enough to process and export. There are also privately owned estates, though fewer than during colonial days: The average estate grows around 10,000 coffee trees.

Most Kenyans prefer to drink tea in their homes, and cafe culture largely exists for tourists and in the major cities.