Kenya - Ruiru

Kenya - Ruiru

AB FAQ is a carefully curated blend of coffees sourced from Central and Western Kenya, regions known for their high elevations and favorable growing conditions. These coffees are selected for their cup quality and are produced by smallholder farmers—part of a network of over 500,000—who deliver ripe cherries to cooperative-run wet mills for processing.

Kenya experiences two harvests each year: the main crop from September to December, and the smaller fly crop from May to July. This particular blend is sourced from the main harvest. The country also benefits from two rainy seasons—March to May and October to November—which support consistent coffee development.

Cherries are handpicked at peak ripeness and delivered the same day to wet mills, where they are sorted to remove underripe or damaged fruit. Only the highest quality cherries are accepted for processing. After pulping, the coffee is fermented in tanks, washed in clean water, and then spread out on raised African drying beds. The parchment is turned regularly and shaded during the hottest hours to ensure even, controlled drying.

Once fully dried, the parchment is stored until it is ready to be hulled and graded at the dry mill. There, the green coffee is sorted by size and density before being prepared for export.