Kenya AB Plus


This year’s Kenya AB Plus, is a combination of processed coffee from select producing groups across Kenya’s famous central counties. It is cooperatively produced by many small farmers growing in the central Kenyan farmlands surrounding Mt. Kenya between 1700 and 2300 MASL. The individual lots are consolidated at the local mill where they undergo a stringent double fermentation method, sometimes referred to as ‘Kenyan Process,’ that accentuates its complexity. The parchment is sun dried on raised beds and transported to the Nairobi Coffee Exchange where it is graded, cupped for quality and ultimately sold at auction


Kenya has established its coffee as a leader in high-grade East African arabica—its best lots are famed for their fruity, clean, complex profiles, offering balance and pronounced tasting notes of everything from berries and stone fruit to sweet citrus. 


Grower: Producers organized around Mwira and Muthuthuini factories, Gititu and Kangiri Farmer Cooperative Societies, and Rukera Estate

Variety: SL28, SL34, Ruiru 11, and Batian

Region: Nyeri, Murang’a, Kiambu, and Embu counties, Kenya

Harvest: April-June | October-December

Altitude: 1700-2300 masl

Soil: Volcanic loam

Process: Fully washed and dried in raised beds


Cupping Notes: Dried orange peel, black tea, herbal, dark chocolate.