Kenya - Faith

Cupping Notes: Apple, cherry & Dark Chocolate. Lemon acidity & sweet body.

Altitude:  1850 masl
Varieties:  Ruiru11 & SL28/34
Process:   Washed
Farm: Faith Estate 

Coffee Overview

Cecilia Wanjiku Haniel, owner of Faith Estates, has an impressive and expansive presence. She is a founding member of a group of more than 30 small estate owners in Kirinyaga who meet monthly for trainings, business planning, and to share coffee growing and processing knowledge. 

After selective handpicking, Cecilia pulps cherry on a small drum pulper. Then, she dry ferments her coffee for 24 hours. After fermentation, she washes parchment in clean water and lays it to dry on raised beds.

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Kenyacof/Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.




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