Kenyan Green Coffee Beans

High altitude, volcanic soils and meticulous washed processing create vivid acidity, intense aromatics and signature blackcurrant/cassis notes.

Nyeri and Kirinyaga (blackcurrant, winey sweetness), Murang’a and Kiambu (citrus, berry, florals); Kisii can show stone fruit and tea-like nuance.

SL28 and SL34 dominate top lots; Ruiru 11 and Batian appear for disease resistance and can be excellent from quality mills.

They’re screen-size grades, not quality scores. AA is largest, AB slightly smaller, PB (peaberry) is a single round seed — often intensely flavoured.

Mostly double-fermented fully washed coffees, producing exceptional clarity; some estates also experiment with naturals and honeys.

Blackcurrant/cassis, grapefruit, lemon zest, tomato leaf/tea-like notes, with sparkling acidity and a sweet, winey finish.

Light–medium keeps fruit and brightness for filter; for espresso, a careful medium-light preserves sweetness without sharpness.

Both. They shine as single origin; in blends, a small percentage adds lift, aroma and structure.

Airtight container, cool, dry and dark. Most greens hold quality for 6–12 months.