From Farm to Cup: The Journey of Kenyan Coffee Beans

Behind every cup of Kenyan coffee is a fascinating journey — one that begins on the slopes of Mount Kenya and ends in your mug.

Farming & Cultivation

Most Kenyan coffee is grown by smallholder farmers who use traditional, sustainable practices. The fertile volcanic soil and ideal climate give the beans their unique edge.

Harvesting

Coffee cherries are handpicked at peak ripeness to ensure only the best quality makes it to processing.

Processing (Wet Method)

Kenya is famous for using the washed/wet process, which involves fermenting and washing beans to bring out their clean, bright flavors.

Grading & Sorting

Once processed, beans are graded (AA, AB, PB) based on size, density, and quality. The grading system is one of the most respected in the world.

Export & Roasting

The beans are then shipped worldwide where roasters craft unique profiles, unlocking the rich flavors Kenyan coffee is known for.

Takeaway: From farm to cup, Kenyan coffee undergoes a journey of care and precision making it one of the most sought-after coffees globally.