EXPORT BAG SIZE:60kg (132.28 lbs)
BOTANICAL SPECIES:Mostly Arabica, very little Robusta
MAIN PRODUCING REGIONS:Nyeri, Kiambu, Kirinyaga, Embu, Machakos
GENETIC VARIETIES:SL28, SL34, Ruiru 11, Batian
ANNUAL PRODUCTION QUANTITY:2015/16 harvest = 800,000 bags
HARVEST PERIOD:October – January
PROCESSING METHODS:Mostly Washed, Some Pulped Natural and Natural
ARRIVAL IN NORTH AMERICA:July – September
Coffee was introduced to Kenya in 1893 by the Scottish missionary John Paterson. The coffee seed was reported to have been obtained from the Smith Mackenzie & Co., agents of the British East India Company at the Yemeni port city of Aden. It was then sown in Kenya at Kibwezi, near Mombasa. The year 1896 marked the first harvest from that planting, as well as the first introduction of coffee into the very fertile Kiambu-Kikuyu district. By 1912 a number of large coffee estates several hundred acres in size were established around the Kiambu-Kikuyu area growing primarily Kent and Bourbon varieties. By the time Kenya gained its independence in 1963, Kenya had already gained a reputation for producing some of the highest quality coffee in the world.
The vast bulk of Kenya’s coffee is sold through an auction system, under the auspices of the Kenya Coffee Board. Private marketing services and exporters buy top quality lots through these auctions, having cupped samples of available lots before hand. Our bean supplier has had access to fantastic quality to these auction lots through our exporter partners, but it’s only been relatively recently that we’ve been able to work more directly with the growers of our favorite Kenya coffees, and lay the groundwork for a long term personal connection.
Traceable Kenya coffees are available from either privately owned estates, or cooperatively managed washing stations commonly called “Factories.” Factories are typically organized in Societies, much like cooperatives organize under associations in Latin American coffee producing countries. While private estates have had the ability to market directly to buyers for
Beans from Kenya have a full bodied mouthfeel, a floral sweetness, and a deep acidity that would remind one of a fine aged wine.
Here at Lumiere, we do not currently have any products made from beans from Kenya, but given the unique profiles that Kenyan roasts can offer, keep an eye out for future additions!