Trusted Produces & Exporters of Kenyan Coffee

A top-tier fully-washed AA grade Arabica from central highlands, grown on volcanic soils at 1,700–1,800 masl. These large-screen 17–18 beans are renowned for bright, wine‑like acidity, rich heavy body, and complex fruity notes of bergamot, berries, and lemongrass, with floral aromatics and a clean finish :contentReference[oaicite:1]{index=1}. Carefully pulped, fermented 12–24 hrs, then dried on raised beds to retain clarity and depth.

Premium AB grade Arabica sourced from Nyeri and Kirinyaga Counties at 1,600–1,800 masl. These beans offer juicy acidity with medium body, showcasing citrus zest, red apple, and mild floral notes. Fully-washed, sun‑dried on raised beds, they deliver a clean, balanced cup ideal for both filter and espresso brews .

Hand-sorted peaberry beans from Kirinyaga at 1,700–1,900 masl. Peaberry yields a denser, more vibrant cup with intense sweetness, complex berry-fruit profiles (blackcurrant, raspberry), crisp acidity, and velvety body. Fully-washed and spooled 12–18 hrs before drying to preserve clarity .

Classic secondary-flush SL‑28/Ruiru‑11 blend from Murang’a at ~1,600 masl. Known for its heavier body and lower acidity, it imparts rich notes of brown sugar, caramel, pomelo, and nutty brown butter—offering exceptional balance and depth.

“T” grade Kenyan Arabica from Embu at 1,700–2,000 masl—typically comprised of smaller or irregular beans but retaining the expressive Kenyan profile. Expect a bright, lively cup with tart citrus and blackcurrant notes, moderate body, and crisp finish. Fully-washed and dried on raised beds, offering value without sacrificing character.