It is truly extraordinary to see the flawless excellence that Kenya demonstrates in the sorting and processing of coffee. 

Each step has been mastered in the unique Kenyan style, in order to achieve exceptional quality and consistency. Expectations are high, and so are the results. 

On the farming side, there are interesting dynamics at play, though not all of them are positive. The iconic and flavorful SL28 and SL34 cultivars are increasingly being replaced by more resistant varieties such as Batian and Ruiru 11, which leads, to a certain extent, to a loss of know-how. Furthermore, the average age of coffee farmers is extremely high. Who will take over? 

However, there are pockets of enthusiasm and hope: some people are planting SL cultivars, focusing on organic farming, and more and more young people are getting into coffee farming. That is what we are hearing. 

I have never been to Kenya, but I hope to go there in 2027 to see for myself what is happening there. 

At Tribute, we love offering a varied selection of Kenyan coffees every year. Although they all possess that characteristic aromatic "Kenyan" flavor, these exceptional coffees come in many different styles. 

This AA lot (the "AA" referring to the bean size) is exceptionally powerful. Its intense aromas of blackberry and blackcurrant make for a very fruity coffee, with a slight vegetal note on the finish. This is one of the reasons why we love Kenyan coffee so much: the best of them always have such a distinctive character.

It is a dynamic tasting experience, which is best savored slowly, because as the temperature changes, your perception will evolve as well. 

I hope you enjoy it! 

Paul Arnephy

Cooperative : Barichu Farmers’ Cooperative Society

Location : Nyeri County

Species : Arabica 

Cultivar : SL-28, SL-34, Batian, Ruiru 11

Process : Washed

Drying : Raised drying beds 

Altitude : 1,770m

Harvest type : Handpicked

Exporter : Dormans

Importer : Nordic Approach

Green coffee moisture content at time of purchase : 9.8%

FOB: USD 10.69 / kg

Information provided by Nordic Approach:

The cherries are hand-picked during the main harvest season, from October to January. The water used for processing these coffees comes from the Kirigu River; it is recycled and six settling pits are used for wastewater management. The cherries are sun-dried on African-style raised beds.

The average annual rainfall in the region is 1,500 mm. Temperatures mainly range between 14 and 25°C.

Farmers sort their cherries based on ripeness before they enter production. They are then placed directly into the hopper connected to the pulper. The coffee flows from the hopper to the pulper, which removes the skin and pulp (usually an Agaarde disc pulper). The machine is designed to sort by quality (1st and 2nd). The 1st and 2nd grade batches are fermented separately, while the 3rd grade is considered to be of lower quality.

The coffee is fermented for 16 to 24 hours in the shade, in an enclosed space. After fermentation, the coffee is washed and sorted again in channels, so that lower-quality (lower-density) cherries float to the surface. They are removed, leaving the denser, higher-quality beans to be separated into premium lots. The cherries are then soaked in clean water from the Gatomboya stream for approximately 16 to 18 hours.

The coffee is sun-dried for up to 21 days on African drying beds and is covered with a plastic tarp at midday and at night.

Filter coffee
Ratio 1:16
15g ground coffee
240g water (between 92-99°c depending on the brewing device)

The brewing device is not very important; we use Orea porcelain for its fast flow rate and design.

The most important thing is to grind the coffee fresh and use low-limescale water.

Espresso

If you have professional-grade equipment, you can prepare a delicious espresso with this coffee. Opt for a high brew ratio, a low-pressure pre-infusion, then gradually increase the pressure to 8 bars for about 15 seconds.

Aim for a ratio of 1 to 3 - 4 and enjoy!