Description
Region : Kenya
Processing : Dried
Altitude : 1800-2200m
Notes : Tropical fruits, blackcurrant, strawberry
This crop comes from the fertile Kericho Highlands of Kenya and is distinguished by its superior quality, resulting from innovative and experimental processing methods aimed at developing unique and balanced flavors. This crop is carefully processed using modern techniques such as yeast fermentation and co-fermentation, giving it a distinctive character.
Initially, this crop was harvested in Bomet and Kericho counties, but has gradually expanded to other areas of Kenya, thanks to work with local producers committed to quality and development. It is processed in small-scale facilities in Kericho, reflecting a focus on supporting the local community rather than relying on central processing centers in Nairobi.
Coffee beans are carefully selected from farmers who receive fair prices, training in financial and agricultural management, and access to improved seedlings and technical guidance. Local fruits are used in some processing stages in co-fermentation processes, imparting complex flavors to the crop and contributing to the local economy.
This crop exemplifies the balance between high quality and positive social impact, combining refined flavor with genuine support for farmers and the surrounding community