This selection is sourced from small farms located in the middle of the country, south of Mount Kenya, on the high plateaus of the Kiambu appellation. Its plots reach an altitude of up to 1,900 metres.

Kenyan producers are generally smallholders (2/3 own 300 shrubs on average and produce between 1,000 and 1,500 kg of cherries a year, while the remaining 1/3 owns estates or micro estates) grouped into cooperatives.

Producers send their freshly harvested cherries to cooperatives, whichthen prepare the coffee. It is worth noting that Kenya has a unique way of preparing its green coffee. It has in fact inherited one of the most efficient preparation methods from the British (in terms of cup quality). This process, known as “Kenyan washing”, or “double washing”, is considered a national expertise. This preparation method, combined with some specific varieties (SL28, SL34, Batian, Ruiru 11) developed for their ability to adapt to the local terroir, has positioned Kenya among the world’s most prestigious specialty coffee locations, and it has been producing coffees of a brilliant acidity for many years now. Although it offers undeniable benefits, however, the method also presents an environmental challenge in terms of sustainable water management.