The journal
Insights for roasters on Kenyan coffee, our cooperatives and the people behind each lot.
Latest articles
Buying guides, grade notes, field notes from our trips and the impact behind every bag.
From 23 February to 7 March 2026 our founders were back in Kenya: networking with the Association of Women in Coffee Industry (Kenya), on the farms in Central Kenya, at the cupping table and in the export warehouse.
Read articleAA, AB, PB and C describe bean size, not a guarantee of flavour. Here is what each Kenyan grade means, how they roast and which one…
Read articleKenyan coffee is recognised for its rich flavours, high acidity and vibrant aroma. Follow a cherry from the highland farms through the washing station, the drying…
Read articleKenya's coffee industry is rich in history, but many of the people who grow it face real barriers. Here is how training, a role in quality…
Read articleKenyan coffee is a top choice for specialty roasters worldwide, thanks to its bright acidity, strict screen grading and washed-process clarity. Here is what makes it…
Read articleMambo Leo Chronicles
Request samples and the current offer list, or subscribe in the footer for a monthly note on new lots and harvest updates.
