Rooted in Mount Kenya. Open to all of Kenya.

Kenya’s most celebrated coffee grows on the volcanic slopes of Mount Kenya and the Aberdares, mostly between about 1,400 and 2,000 meters. That’s where our family comes from, and where we cup first. Through our seat at the Nairobi Coffee Exchange, we also bid on any lot offered from Kenya’s other growing regions, from the Rift Valley highlands to Mount Elgon and Kisii, in every grade. Most of it is fully washed at cooperative factories: fermented, washed, soaked and sun-dried on raised beds. That process is a big part of why Kenyan coffee cups so clean and bright.

Regions

Mount Kenya region: our home

• Nyeri. High, bright and structured. Known for blackcurrant and citrus.

• Kirinyaga. Juicy and sweet, with red-fruit depth.

• Murang’a. Rounded and sweet, with stone fruit and cocoa.

• Kiambu. At the southern end of the Aberdares, close to Nairobi, with a long estate history. Balanced and sweet. Gatundu, where our family comes from, is here.

• Embu and Tharaka-Nithi. The southeastern and eastern slopes of Mount Kenya, between Kirinyaga and Meru.

• Meru. Eastern slopes of Mount Kenya. Floral, with citrus.

Across Kenya

• Rift Valley. Kericho, Nandi and Nakuru. The Rift Valley is now one of the largest sources of coffee at the exchange.

• Mount Elgon. Bungoma, on the Uganda border.

• Kisii. Kisii and Nyamira, in the southwestern highlands.

• Smaller lots from Machakos and the Taita Hills.

Cup profiles vary by factory, lot and season. Every lot comes with its own cupping notes.

Grades

We bid on every grade sold at the exchange.

• AA: large beans, screen sizes 17/18

• AB: screen sizes 15/16

• PB (Peaberry): a single, round bean that forms when only one seed develops in the cherry

• E (Elephant): extra-large beans, often two seeds grown together

• C: smaller beans, below AB in size

• TT: lighter beans, separated from the larger grades by air

• T: the smallest beans, with chips and broken pieces

• Mbuni (MH / ML): naturals, dried in the whole cherry instead of washed. MH is the heavier grade, ML the lighter.

AA, AB and PB are the grades most specialty roasters ask for. The other grades often come from the same factories and are good value for blends, espresso and house coffees. We cup every lot before we bid, whatever the grade.

Varieties: SL28, SL34, Ruiru 11, Batian

Availability

Kenya’s main crop is harvested from about October, and lots are sold through the season at weekly auctions on the Nairobi Coffee Exchange. Availability changes every week, so current lots, grades and pricing are on request.