Coffee origins
Specialty-grade AA, AB, PB and C lots from the Central and Rift Valley highlands of Kenya, known for ideal growing altitudes, rich volcanic soils and a consistent climate.
Highest farms (from 1,500 m)
Grades: AA, AB, PB and C
Moisture content at export
Minimum cupping score (specialty)
Where it grows
We source green coffee primarily from the Central and Rift Valley regions of Kenya. Both are known for ideal growing altitudes, rich volcanic soils and a consistent climate.
Region 01 Kenya's best-known coffee country, on the fertile highland slopes around Mount Kenya and the Aberdare range. Smallholder farmers deliver cherry to cooperative washing stations, where it is pulped, fermented, washed and dried on raised beds.
Region 02 High plateaus and ridges along the Great Rift Valley, where cool nights and steady rainfall let cherries ripen slowly. Estates and cooperatives here produce dense, sweet coffees with a clean finish.
Exact regions, cooperatives and harvest windows vary by lot. Every sample comes with its own traceability sheet.
Grades & cup profile
We source primarily from the Central and Rift Valley regions, where high altitude, rich volcanic soils and a consistent climate produce the bright, complex cup Kenya is famous for.
Kenyan screen-size grading
Largest screen size (17/18). Full-bodied, intensely bright, with blackcurrant and citrus complexity. The lot roasters build a single origin around.
Single origin · FilterScreen 15/16. Sweet, balanced acidity and body at a sharper price point. Equally at home as a single origin or the backbone of a blend.
Single origin · Espresso blendsOne rounded bean per cherry instead of two. Dense, even-roasting and vibrant, with a concentrated tangerine sweetness.
Limited volumesSmaller screen with the same traceable sourcing. A clean, approachable Kenyan component for blends and larger volume roasting.
Blends · Volume
Cupping notes · 82+ SCA
The cup profile our Kenyan lots share, drawn from cupping sessions with professional graders at origin. Notes vary by lot and grade, and every sample comes with its own traceability sheet.
Traceability
We work directly with cooperatives, so we can tell you which region, which washing station and which harvest your coffee came from. These are the five stages each lot passes through.
Smallholder cooperatives and estates between 1,500 and 2,100 m in the Central and Rift Valley regions.
Only ripe cherries are hand-picked, then pulped and washed at the cooperative station within hours.
Parchment is dried on raised beds to 11% moisture, rested, then milled and screened into AA, AB, PB and C.
Women and youth on our quality team cup every lot. Nothing under 82 points is offered to our roasters.
Packed in 60 kg jute or hermetic bags to Kenyan Export Standards and shipped to Sydney for your roastery.
Want the full story behind a lot? Ask for the traceability sheet with your sample. It lists the region, cooperative, harvest window, grade and cupping notes.
Request a SampleTrade & packaging
Whether you are a small-batch roaster in Sydney or buying for a national brand, we pack and ship to Kenyan Export Standards with the documentation your importer expects.
Request a sample
Samples, the current offer list and a traceability sheet for every lot. We reply within two business days.
