PREMIUM QUALITY BEANS

We source a diverse range of Arabica green coffee beans from Kenya, focusing on varieties and grades that meet the specific needs of wholesalers, importers, and roasters.

Kenyan Coffee Varieties:

• SL28: Developed by Scott Agricultural Laboratories, SL28 is renowned for its drought resistance and exceptional cup quality, often exhibiting bright acidity and fruity notes.

   

• SL34: Also a product of Scott Agricultural Laboratories, SL34 is selected from the French Mission variety. It is known for its high cup quality, though slightly inferior to SL28, and adaptability to high altitudes.

   

• K7: Selected at Legetet Estate in Muhoroni, K7 is valued for its resistance to diseases and ability to produce a balanced cup profile.

   

• Ruiru 11: Released in 1985 by the Kenyan Coffee Research Station, Ruiru 11 is a hybrid known for its disease resistance, though it produces a lower cup quality compared to SL28 and SL34.

   

• Batian: Developed by the Coffee Research Institute, Batian is a newer variety that combines disease resistance with high yield and good cup quality.

   

Kenyan Coffee Grades:

• E (Elephant Bean): The largest grade, also known as elephant-grade, consisting of the largest Kenyan coffee beans.

   

• PB (Peaberry): Peaberry grade, where the coffee cherry contains a single, round bean instead of the usual two flat-sided beans.

   

• AA (Top, Plus, and FQA): The most expensive grade, representing the largest beans with a diameter of 7.2 to 7.8 mm, known for their unique flavour profile.

   

• AB: A mix of A and B-grade beans, making up roughly 30% of Kenyan coffee beans, offering a balance between size and quality.

   

• C: Smaller beans with a diameter of 5.0 to 5.6 millimeters, often used in blends.

   

• TT: Beans separated by density, typically lighter and smaller, used in certain market segments.

   

• T: The smallest and thinnest beans, often broken or chipped, considered lower quality.

   

• MH/ML: A low-quality grade of coffee, consisting of beans that either fell from the coffee plant on their own after ripening or were not picked, usually noticeably sour.

   

Our direct partnerships with cooperatives ensure access to these varieties and grades, allowing us to meet diverse flavour profiles and quality requirements.