Our washed coffees originate from smallholder cooperative wet mills across three distinct central altitudes, processed with traditional 72-hour double fermentation and clear river washing.
Nyeri SL28 and SL34
Kirinyaga Ruiru 11 and SL
Embu Batian Washed
Grown at 1,750 to 1,950 metres in mineral-dense red volcanic loam. Traditional double-washed processing yields intense phosphoric brightness, blackcurrant fruit structure, and a cane sugar sweetness.
Cultivated across the southern slopes bordering Mount Kenya National Forest. Wet-milled using glacial runoff, offering complex pink grapefruit acidity, floral bergamot aromatics, and syrupy body.
Selected from high-elevation farmer cooperatives around 1,600 metres. Characterised by rounded stone fruit acidity, candied citrus peel notes, and exceptional cup balance suitable for espresso blending.
Kenyan export screen standards
Grade AA (Screens 17 and 18)
Grade AB (Screens 15 and 16)
Peaberry Selection (PB)
Our largest bean classification retained above a 7.2mm perforated plate. AA lots demonstrate supreme screen uniformity, elevated bean density, and optimal heat retention during production roasting.
The commercial cornerstone of specialty Kenyan production, sorted between 6.0mm and 6.8mm. AB lots preserve intense regional cup acidity with consistent drum airflow dynamics across diverse burner setups.
Naturally occurring single-seed round beans separated through mechanical density grading. PB selections deliver concentrated solubles, rounded sweetness, and very even thermal conduction in hot-air roasters.
Evaluate current green lots
Sealed 250g evaluation tins dispatch directly from our UK lab within 48 hours for roasting and sample cupping.