Kenya’s coffee belt spans several high-altitude counties, each contributing its own character to the cup — for example, Nyeri (bright, blackcurrant-forward), Kirinyaga (juicy acidity, red fruit), Murang’a (balanced, citrus-forward), Embu and Meru (floral, tea-like brightness), and Kiambu (winey depth). [Replace with the exact regions/cooperatives BLA sources from]
Every lot we handle is tracked from the mill it was processed at through to the container it ships in. Roasters working with us can trace their coffee back to its cooperative, estate, or mill of origin — not just a country of origin.
Kenyan coffee is graded by screen size and quality — AA, AB, PB, and beyond — and we work primarily with fully washed lots, prized for their clarity and acidity
