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We provide high quality Kenya coffee to the local and export market. We source the raw fresh Kenya coffee from family growers from Kenya.
Kenya has two varieties of coffee that have worldwide popularity. These include Arabica, as a perfect blending choice, and Robusta. Kenya is Africa’s leading producer of the Arabica species. These two district aromatic kinds grow in Western and Central highlands at elevations of 1400-2000m. They abound in the same areas as tea only that they grow taller even at lower altitudes than tea.
Kenya coffee is available in a total area of 160,000ha. The bulk of this comes from family growers who form cooperatives to market the produce. In unison, the SACCOs supply 75.5% of all coffee in the country. The rest or 24.5% comes from large plantations.
We source coffee in the main growing areas in Kenya. For both Arabica and Robusta, we have contracts with farmers in the Central parts of the country in Nyeri, Kirinyaga, Thika, Murang’a and Kiambu. On the cool windward side of Mount Kenya and even warmer regions in Eastern province, we obtain coffee from Meru, Embu and Machakos. Our family growers from the Coastal region come from Wundanyi. We also get supplies from Bungoma, Kisii, Nyamira and Nyabondo areas in Western Kenya.
We source coffee from zones that meet the following requirements in weather and soil conditions:
• Temperature: year-round heat range of around 19 and 21° Celsius, especially in the first year of growth.
• Rainfall: Coffee thrives in the precipitation range above 1000 millimeters per year. This makes it a candidate for even mid-altitude areas with hot and wet climate.
• Soil: the best soil for coffee is red and loamy with proper drainage to conserve water and nutrients. For enrichment, 2% of manure and other organic matter is ideal. Some of the best areas of the country to get these volcanic soil types are on the Central highlands.
We harvest Kenya coffee in two seasons. The first coffee beans are ready for picking from May through July. The majority, however, come from the end of the year in December. The earliest maturing trees are usually ready for harvest in their 18th month after planting with yearly yields thereafter. Our trained workers selectively pick the ripe berries from the trees. This leaves the unripe and the excessively ripe ones out so that they do not contaminate the rest. Our workers spend the better part of the morning picking the ripe coffee berries after stowing their filled baskets in a shade ready for transportation.
We pay our family growers on the spot after weighing the gunny bags. Our prices reflect those of mainstream auctions. In 2017, the year end sale at the Nairobi auction fetched KSH 1,033 ($10.04) for a kilo of Arabica. This means a 50-kilo bag could attain over KSH 51000 ($500) for Grade AA during its best bidding season.
We process Kenya coffee beans on the same day of harvesting. We usually follow a number of steps that include:
Soon after harvesting, we transport the ripe berries to the processing plant for weighing. This is followed by de-pulping, which is the mechanical removal of the seed coat. Fermentation follows just before sun-drying for seven days. This leaves a moisture level of 11%, the market’s specification. The dried berries then return to the plant for the peeling and removal of the remaining layers that cover the seed. This is the final process before the beans go into the sorting area for grading.
The best grades that we offer from the above processes include:
1. Size 20 or grade E: this is the extra large type which is 20/64th inches wide. This means that it can only pass through a sieve with a hole of that width. It is also known as ‘Elephants.’
2. Size 18, also known as Superior/ supremo is the second largest as it can pass through 18/64th of sieving screens. It also goes by the term ‘AA.’
3. Size 16 follows in terms of size as it can pass through a hole of 16/64th inches in diameter. It is also large-sized with the industry code of ‘AB.’ It also goes under the name Excelso.
4. Size 14 or 14/64th inches beans are medium coffee beans with the industry nickname of Terceras or ‘C.’ They are thin in appearance rather than rounded.
Kenya coffee processing does not end at the milling stage. There is also further processed coffee that is roasted at above 287° Celsius after the milling process, usually in the form ready for drinking. The powdery coffee is available at the level of fineness that the customer requests.
Other attributes of coffee you should know include:
• It is one of the best energy beverages for keeping alert due to caffeine concentration.
• There is also evidence that it protects people from developing Type 2 diabetes and Parkinson’s disease due to its antioxidant content.
• Extra benefits include giving immunity again cardiac ailments and liver tumors.
Before exporting coffee, we meet the various stipulations by the government that include the following:
1. Coffee can either be retailed at the Central Auction point in Nairobi or committed to a direct sale.
2. In case it is an auction, farmers bring the coffee where buyers that the Coffee Board of Kenya (CBK) has accredited bid for low prices.
3. A direct sale, where we belong, involves forming contracts with family growers, then getting verification from the CBK to directly export the beans or processed coffee. Normally, the coffee goes through stringent checking by the CBK officials before it departs from Nairobi.
We export two forms of Kenya coffee including parchment coffee that is just ground into beans but not roasted. We loose park it in gunny bags or jute bags with proper aeration. Our bag sizes for the processed produce can contain up to 60 kilos of the parchment beans per package. We also sell roasted coffee with different particle sizes depending on the level of grinding. We offer this fine ground drinking product in sachets of different sizes in diverse aromas and fineness.
Our storage conditions for Kenya coffee is at a relative humidity of 60%. We also store it at a temperature similar to that of growth of around 23° Celsius. This is the same temperature at which we transport the produce to Nairobi for export.
Therefore, if you would like to taste that distinctive aroma of Kenya Arabica or Robusta coffee, you have found the right supplier at Selina Wamucii. Our family growers only cultivate the organic varieties which most of the buyers are ready even to offer 30% more prices according to CBK due to their rich aroma and superior quality. In terms of prices, we offer very competitive rates for all our high quality coffee. Make an order today!
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