Kenya

COFFEE PROFILE

GROWING REGIONS - Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Mt. Elgon, Murang’a, Nakuru, Nyeri, Taita Taveta, Thika, Tran-Nzoia

COMMON VARIETIES - SL-28, SL-34, French Mission Bourbon, Ruiru 11, Batian, K7

PROCESSING METHOD/S - “Kenya Washed,” typically a washed process with an additional soak lasting from 12–72 hours

COUNTRY-SPECIFIC GRADES - Sorted by size, with AA the largest (17/18 ss), AB (15/16 ss), PB (peaberry - 16 ss or 4.74 mm)

BAG SIZE - 60 kg

HARVEST PERIOD/S - August–January (main, or late crop); April–July (fly, or early crop)

TYPICAL ARRIVAL - March–May