Most of Kenya’s coffee is produced by small scale farmers across the coffee growing regions. These farmers have historically farmed on small 1-3 hectare farms and then sold their coffee to cooperative mills or private buyers. The rich volcanic soil, terroir and varietals have helped to create the distinct cup profiles found in Kenya. This specific coffee is from Kithungururu which is the region of Embu is located in the South-Eastern foothills of Mount Kenya. The extinct volcano contributes to the soil fertility and cool air which allows this Kenyan coffee to develop. Bordering Kirinyaga county to the west, Embu is one of Kenya’s traditional coffee growing regions. Kithungururu has 1200 farmers. The cooperative is well known throughout the country for paying far more than the government requirement of 80% of the final coffee proceeds. Kithungururu pays their farmers 95%. Farmers are also given low rates of finance to help them throughout the year, which can be incredibly important due to farmers being paid once or twice per year. The farmers are put first and this allows them to create incredibly well-cupping coffee.
Flavour Tones - Bright, Citric, Acidity, Stonefruit, Sweetness. Location – Embu Region | Kithungururu Species – Arabica Process – Fully Washed