Balanced, smooth, with pleasant blackcurrant and slight grapefruit citric acidity, very sweet and juicy.
The total area under coffee cultivation in Kenya is estimated at 160,000 hectares. Plantations make up about one third of the area. However, the largest part of the land is used by smallholder farmers who assign themselves to co-operatives. Normally, the coffee is being sold via auctions that take place weekly during harvesting season.
The pricing between buyer and seller is defined by the cup quality and the grading, which mostly depends on the bean size. Coffee beans that are screened above a certain size are named AB and are the second biggest of their kind. The 'Plus' descriptor refers to the cup profile which is especially fine and complex.
The combination of red volcanic soil, high altitudes and ideal climate hasa decisive impact on the development of the aroma that characterizes this coffee. Due to the geographical location on the equator there is only little distinction between the different seasons in Kenya. Harvests takes place several times per year compared to other coffee producing countries. The well-known region Nyeri in the heart of the central highlands is located between the western outskirts of Mount Kenya and eastern end of the Great Rift Valley and is famous for producing some of the best coffees of the country. All coffees are wet processed and dried under the African sun on so called “African Beds” down to approx 12% moisture levels.
SL 28 and SL 34
1600m - 2000m