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THE LABEL RANGE
Traceability: Region
Regional coffees of a solid and consistent quality thanks to strict requirements established over the years with trusted partners.
Quality
80+
Quantity
Important
Education points
10
LABEL
Massaï

Kiambu
Kenya
Species
arabica
Harvest period
October to March
Process
Fully Washed
Purchasing
Directly
Boarding
Within 3 months after harvest for quality storage
GrainPro
For all the coffees except the Brazilian natures with strong rotation
Controlled processing and quality
Sensory profile
« This Kenyan fully-washed coffee offers notes of lemon, pear, mint and hazelnut. »
Availability and prices: log in
THE LABEL RANGE
Traceability: Region
Regional coffees of a solid and consistent quality thanks to strict requirements established over the years with trusted partners.
Quality
80+
Quantity
important
Education points
10

ABOUT

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.

THE REGION OF Kiambu

Production in the central Kiambu region is dominated by large producers. As the city has spread, the number of plantations has fallen, because selling farms has become particularly profitable. Many of these large plantations are owned by multinationals that use mechanised production methods favouring quantity over quality. However, there are a number of farmers who have held strong and who produce the SL-28, SL-34, Ruiru 11 and Batian varieties at altitudes of between 1,500 and 2,200 metres.

KIAMBU

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