Because of the highlands’ acidic soil and ideal climate, rainfall, and altitude, which produces high-quality coffee with a unique flavor profile, Kenyan coffee is one of the most sought-after coffees in the world. Most coffee in Kenya is produced by smaller-scale farmers, and over 6 million Kenyans are employed in the massive coffee industry.
Coffee cultivation in Kenya did not begin until the late 1800s, when French missionaries introduced the plant to farmers. Today, the coffee industry has a unique system of production, trade, and marketing. All Kenyan coffee is graded after it is milled, with AA being the highest quality beans available. After grading, they are auctioned at the Nairobi Coffee Exchange weekly.
We are excited to offer this exquisite top lot. The Baragwi Farmers Co-op, named after the small village where it is located, lies just south of Mt. Kenya. Rich with volcanic soil, this region is recognized for a smooth body that supports the dynamic acidity which makes Kenyan coffees so unique. The Baragwi Cooperative has more than 16,000 registered members. These members are drawn from the 12 wet mills which form the society, including the Kianjiru mill where this coffee is processed. In the break, look for an intense perfumed aroma; tea leaf and winey acidity follow in the cup.