Kenya – Coffee Origin

Kenyan coffees are world-renowned for their bold, complex profiles featuring bright acidity, blackberry, tomato, and citrus notes with a clean, juicy finish. Grown at high elevations in the Central Highlands, they are among the most sought-after specialty coffees globally.

CUPPING NOTES: Cherry, Grapefruit, Kiwi, Caramel Bright Acidity, 
Smooth Finish 
GROWER: 300 smallholder farmers organized around Ena Coffee 
Factory 
ALTITUDE: 1,600-1,800 MASL 
REGION: Embu County, Kenya 
SOIL: Volcanic Loam 
PROCESS: Fully Washed and Dried on Raised Beds 
VARIETALS: SL28, & SL34, and Ruiru 11 
HARVEST: April-July | October-December 
CERTIFICATION: Conventional 
DETAILS: New Runyenjes FCS and Processing Style Kenya’s coffee is 
dominated by a cooperative system of production, whose members 
vote on representation, marketing and milling contracts for their 
coffee, as well as profit allocation. New Runyenjes Farmers 
Cooperative Society (FCS) is an umbrella organization that 
represents 3 total factories (centralized wet mills), including 
Kangundu, Nduuri, and Ena. Ena's farmer members grow corn, beans, 
and tea as well as coffee. Part of New Runyenjes FCS’ management is 
consulting on the ideal management of diverse farms, including 
sustainable farming trainings and literature. The society also pre
finances their members for pre-harvest inputs and harvesting labor, 
as well as family school fees. 
At the factory, Ena collects cherry from members daily throughout 
the harvest months. The cherry is sorted on arrival for ripeness and 
consistency and then blended together for processing: coffee is 
depulped with a disc pulper (large, impressive multi-channel 
machines originally manufactured in India), is fermented overnight, 
washed in fresh water and moved to raised screen tables to dry, a 
process that takes 2-3 weeks depending on local climate and 
ambient temperatures. 
After drying is complete the coffee is conditioned in large perforated 
bins on site to allow moisture to stabilize, preparing the coffees for 
transit and a long shelf life. The established milling and sorting by 
grade, or bean size, is a longstanding tradition and positions Kenya 
coffees well for roasters, by tightly controlling the physical 
preparation and creating a diversity of profiles from a single 
processing batch.