{"title":"Kenya","description":"\u003cp\u003e\u003cspan\u003eKenya’s coffee is spectacular, and its inner workings can be complicated to the uninitiated. The best coffees tend to be exuberantly bright with mouth-watering aromatics and flavors like melted candy, and their narrow screen distribution allows for exacting roast development. Thanks to the country’s internal grading and auction systems each year is like a brand-new, endless catalog of impressive microlots to be curated. Kenya coffees are “expensive” but then again, everyone gets their money’s worth, so it’s really a moot point.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"39985","title":"Kenya Gituara AA - 09EC0003 - 39985 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;Gituara “factory,” or washing station, is located near the town of Kianjokoma in Embu county, one of central Kenya’s smaller counties that shares part of the vast outer forests of Mt. Kenya, along with Kirinyaga and Nyeri counties to the west—two of Kenya’s most famous for quality. Individual farmers in these fertile foothills average 250 coffee trees each, and half-acre plots per family. The Gituara processing station, or “factory”, as they’re known in Kenya, is one of three sites managed by the Murue Farmer Cooperative Society (FCS), an umbrella organization that centralizes management and marketing relationships for their member factories. Murue FCS has 3 additional factories under its management: Kianyangi, Ngurueri, and Kavutiri. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Kenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who prefer drinking Kenya’s tea (abundantly farmed in Muranga county) to its coffee. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water. Conservation is creeping into the discussion in certain places--understandably in the drier areas where water, due to climate change, cannot be as taken for granted—including at Murue FCS where 2 years ago all factories replaced their disc pulpers with “ecopulpers”, models which use far less water to depulp and clean parchment. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;At Gituara, cherry is hand-sorted for ripeness and floated for density before accepted and depulped each day.  Fermentation occurs overnight, after which the coffee is washed in long cement grading channels, where it is agitated with fresh water and allowed to separate by density, producing 4 final grades of clean parchment. The coffee is then dried over a period of 9-15 days on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying.  \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;“09EC0003” in the title refers to this coffee’s “outturn” number. Outturn numbers are unique microlot codes that are given to each and every batch of parchment delivered to dry mills from individual factories or estates anywhere in Kenya, and are the units on which Kenya’s entire microlot export system is built. Outturns in Kenya are tracked with a shorthand code that places the specific batch of parchment coffee in time, place, and sequentially with other coffees. Outturns are stylized as an 8 or 9-character code, including a 2-digit “coffee week” number, a 2-letter mill code, and a 3 or 4-digit intake number for the coffee’s delivery. This particular code accompanies the lot throughout the entire journey from factory to export to ensure full traceability.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219438227644,"sku":"3427097000052843800","price":423.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-17ba9ef039a70103a93d257f140c7795c9db32d310f42cfc0cee59f3d2fd7a9c.jpg?v=1789794133"},{"product_id":"39986","title":"Kenya Rianjagi AA - 13EC0002 - 39986 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;This is a balanced, chocolatey and juicy Kenya coffee from western Embu county in Kenya’s central province. Rianjagi Coffee Farmers Cooperative Society (FCS) is a single-factory society with a large membership of over 2300 farmers, each farming an average of only a quarter of an acre of coffee. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Central Kenya \u0026amp; Embu County\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Mt. Kenya, at the helm of Kenya’s central province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like five irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of the forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Embu is almost identical in climate, elevation, and soil composition to nearby Kirinyaga and Nyeri counties. While it has fewer overall coffee farmers and is less known for its top quality, the county boasts excellent farmers and cooperatives, and a long history of coffee production, being home to some of the country's first cooperative unions prior to independence from the British in 1963.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Rianjagi FCS and Processing Style \u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;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. It’s common for multiple cooperatives, each with their own central “factory” (washing station), to comprise a larger Cooperative Society. Rianjagi is a rare society that contains only one factory in its network. As such, all 2377 society members deliver cherry to the same place to be processed together. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Rianjagi first organized in 1976 and exists for the benefit of all its farmer members. Among other things, the group helps farmers install biogas systems in their homes and maintains a nursery of indigenous trees for members to take home and plant for native shade on their properties.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;At the factory, Rianjagi 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, 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. Because daytime temperatures at this elevation can be so searingly hot and dry, the parchment is covered with mesh and nylon from 12-4pm to reduce the chances of cracked parchment or uneven drying. It’s also covered over night to keep off the encroaching humidity.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;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. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219438391484,"sku":"3427097000052843814","price":425.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-34155629e1ec6b944c9c4d513347bacbb124a41aae1f35c4ec3d1144a12af1ae.jpg?v=1789813234"},{"product_id":"40103","title":"Kenya Nyeri Thuti AA - 15TY0014 - 40103 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like six irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of these forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted.\u003cbr\u003e\n\u003cbr\u003e\nNyeri is perhaps the best-known of these central counties. 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. Othaya Farmers Cooperative Society (FCS), the umbrella organization that includes Thuti Factory, is one of Kenya’s larger societies, with 19 different factories and more than 14,000 farmer members across the southern Nyeri region.\u003cbr\u003e\n\u003cbr\u003e\nThe Thuti factory is one of the smaller processing stations, with only 380 active members, and sits in the Thuti district at the foot of the Karima forest reserve, just northeast of Othaya Town. Thuti was founded in 1958, prior to Kenya’s independence from Great Britain, which makes it not only the oldest running factory in the Othaya FCS, but likely one of Kenya’s oldest washing stations serving native coffee-farming Kenyans.\u003cbr\u003e\n\u003cbr\u003e\nKenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who prefer drinking Kenya’s tea (abundantly farmed in nearby Muranga county) to its coffee. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water. Conservation is creeping into the discussion in certain places--understandably in the drier areas where water, due to climate change, cannot be as taken for granted—but for the most part Kenya continues to thoroughly wash and soak its coffees according to tradition. 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.\u003cbr\u003e\n\u003cbr\u003e\nHigh FOB prices for great Kenyas, while the norm, are not a panacea, and in Kenya in particular the number of individual margins sliced off an export price before payment reaches the actual farms is many, leaving only a small percentage to support coffee farms themselves, and most often this arrives many months after harvest. However, Kenya coffees are sold competitively by quality, which means well-endowed counties like Nyeri achieve very high average prices year after year, and the smallholders here with a few hundred trees at the most, along with additional employment or land uses in the highlands, are widely considered to be middle class.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219438555324,"sku":"3427097000053095066","price":398.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-0b25bb64c723b76c57c4943ca0387d6da86537ff64ce338b344fb73d2041a55d.jpg?v=1789785699"},{"product_id":"39987","title":"Kenya Nyeri Kaiguri AA - 12KF0059 - 39987 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;Kaiguri is part of a cooperative society consisting of 7 factories (wet mills) and almost 5,000 individual small famers, in the heart of Kenya’s Nyeri county. This lot is deliciously delicate, zesty, and subtly complex with light florals, melon, white wine, and lemon verbena.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Welcome to Nyeri\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like five irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of the forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. Nyeri is perhaps the most well-known of these central counties.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Mutheka FCS \u0026amp; Processing \u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;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. Mutheka Farmers Cooperative Society (FCS) includes Chorong’i, Kaiguri, Kiandu, Kamuyu, Kigwandi, Kihuyo, and Muthua-ini factories. It was once part of a massive FCS known as Tetu (named after the sub-county in Nyeri where most of the factories stand), which split into smaller cooperative societies in 2004. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Across the factories of Mutheka FCS, famer members average 200 trees apiece. Tetu sub-county, where the members live, is right on the edge of Kenya’s Aberdare mountain range—so, combined with the massive biome of nearby Mt. Kenya, is surrounded by high elevation national parks on multiple sides, both of which contribute cold nighttime temperatures, rich soils, and fresh ground water to this corner of Nyeri county.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;As cherry comes to Kaiguri factory it is hand-sorted on intake to eliminate any imperfections and then weighed and logged under the contributing farmer’s name. Cherry is blended and depulped, and then fermented in water for 24 hours. Once fermentation is complete, the parchment is rinsed and moved to raised beds for drying. The drying phase is typically 2-3 weeks for the coffee to reach 10-12% humidity. Finally, fully dried parchment is rested in large, perforated bins on site, a process that allows the bean’s internal moisture to stabilize for the long transit and shelf life ahead.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219438620860,"sku":"3427097000052843822","price":421.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-536e4767f781ee082ba6c742f0f25f530d7de829349fa09be747356ceb209559.jpg?v=1789879262"},{"product_id":"40580","title":"Kenya AA FAQ - 40580 - GrainPro Bags - SPOT SHANGHAI","description":"Many of us are accustomed to Kenya coffees being organized and sold in very small volumes that correspond to one specific estate or washing station (known as “factory” in Kenya) and one specific physical prep. While single-factory lots certainly dominate the highest quality tier, coffee exports as a whole in Kenya reflect the distribution of most producing countries elsewhere: as a wide triangle, with microlots at the top and bulk volumes of various transparency and quality standards comprising the larger, more efficient shipments. Kenya, working the way it does, means the microlot segment is proportionally large compared to other origins. But it rests upon, and interacts with, a bulk market nonetheless.\u003cbr\u003e\n\u003cbr\u003e\nEach year Royal Coffee invests in select bulk lots with very specific physical and quality preparations, in addition to the microlot work. These coffees provide targeted profiles and roasting consistency over larger volumes and longer periods. There are myriad ways to build coffees like these, and considering the assertive attributes of Kenya’s coffee as a whole, each one is naturally a little different.\u003cbr\u003e\n\u003cbr\u003e\nThis AA FAQ is a combination of processed coffee from select producing groups across Kenya’s central counties. “FAQ” in Kenya stands for “fair to average quality” and is a cup quality designation rather than a physical grade. So, combined with the physical grade, (in this case “AA” for the country’s larger screen sizes, 17-18) Kenya is able to offer interchangeable physical preparations and cup qualities from throughout the country.  Within this classification system, each exporter’s quality team is responsible for selecting appropriate coffees that fit the system’s expectations. But of course, no two final blends will be alike.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46228169556156,"sku":"3427097000054187178","price":607.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Kenya-AA-FAQback_82ad36f5-aa19-480a-9e34-2b7544ab1d10.png?v=1788222969"},{"product_id":"40581","title":"Kenya AA FAQ - 40581 - GrainPro Bags - SPOT SHANGHAI","description":"Many of us are accustomed to Kenya coffees being organized and sold in very small volumes that correspond to one specific estate or washing station (known as “factory” in Kenya) and one specific physical prep. While single-factory lots certainly dominate the highest quality tier, coffee exports as a whole in Kenya reflect the distribution of most producing countries elsewhere: as a wide triangle, with microlots at the top and bulk volumes of various transparency and quality standards comprising the larger, more efficient shipments. Kenya, working the way it does, means the microlot segment is proportionally large compared to other origins. But it rests upon, and interacts with, a bulk market nonetheless.\u003cbr\u003e\n\u003cbr\u003e\nEach year Royal Coffee invests in select bulk lots with very specific physical and quality preparations, in addition to the microlot work. These coffees provide targeted profiles and roasting consistency over larger volumes and longer periods. There are myriad ways to build coffees like these, and considering the assertive attributes of Kenya’s coffee as a whole, each one is naturally a little different.\u003cbr\u003e\n\u003cbr\u003e\nThis AA FAQ is a combination of processed coffee from select producing groups across Kenya’s central counties. “FAQ” in Kenya stands for “fair to average quality” and is a cup quality designation rather than a physical grade. So, combined with the physical grade, (in this case “AA” for the country’s larger screen sizes, 17-18) Kenya is able to offer interchangeable physical preparations and cup qualities from throughout the country.  Within this classification system, each exporter’s quality team is responsible for selecting appropriate coffees that fit the system’s expectations. But of course, no two final blends will be alike.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46272907083964,"sku":"3427097000054187183","price":607.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Kenya-AA-FAQback_18989a09-d1d0-4486-a4d9-fa1bb42049ae.png?v=1784219450"},{"product_id":"36684","title":"Kenya Kathakwa AB - XBD01F01\/14IM0031 - 36684 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"Kathakwa is part of a well-known \u0026lt;span\u0026gt;producer\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; organization in \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;Embu County\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;, \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;further East than the more popular regions of Kirinyaga and Nyeri. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;\u0026lt;strong\u0026gt;Central Kenya \u0026amp; Embu County\u0026lt;\/strong\u0026gt;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like five irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of the forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Embu is almost identical in climate, elevation, and soil composition to nearby Kirinyaga and Nyeri counties. While it has fewer overall coffee farmers and is less-known for it's top quality, the county boasts excellent farmers and cooperatives, and a long history of coffee production, being home to some of the country's first cooperative unions prior to independence from the British in 1963.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;\u0026lt;strong\u0026gt;Kibugu FCS and Processing Style \u0026lt;\/strong\u0026gt;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;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. Kibugu Farmers Cooperative Society (FCS) is an umbrella organization that represents 5 total factories (centralized wet mills), including Kathakwa, Gikirima, Gicherori, Ndunduri, and Ngerwe. The cooperative society is headquartered outside the town of Kibugu, close to Embu's border with Kirinyaga county. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;  \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Kathakwa 's farmer members grow passion fruit, corn, beans, and tea as well as coffee. Part of Kibugu 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.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;At the factory, Kathakwa 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 1-2 weeks depending on local climate and ambient temperatures. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;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. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46616926945468,"sku":"3427097000040729072","price":397.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Kenya-Embu-Kibugu-Ngerwe-AAback-scaled.jpg?v=1778086924"},{"product_id":"36877","title":"Kenya Natural - APS 5960 - 36877 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;This is a natural processed coffee from a large estate in Kenya’s western region. Kenya is well-known for producing fantastic washed coffee, and lots of it. High quality naturals, on the other hand, are much rarer. Sundried cherries in Kenya’s supply chain are most often undergrades—stripped from the trees at the last minute, or swept off the floor of the farm. Large estates in Kenya, like Kilombe Farm, are typically best suited for quality naturals given their space and resources. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Western Kenya\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The Great Rift Valley of Kenya is a breathtaking and serene natural landscape that extends from the Tanzania boarder to the long Lake Turkana, about 120 kilometers north of Nairobi. The lower section of the valley is broad, fertile, and full of natural phenomenon—volcanic lakes (a critical part of the migratory route of huge numbers of Asian and African birds), mud flats, and dramatic escarpments on the east and west sides. It’s both archeologically significant and a consistent draw for domestic vacationers. The valley is not, however, often associated with Kenya specialty coffee. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;There are, however, many cooperatives and larger farms operating on the western slope of the valley. This particular micro-climate has the elevation for great coffee, and a mostly-dry climate thanks to the adjacent Rift Valley floor. From here, coffee cultivation continues westward across the round, humid mountains that run to the boarder with Uganda and the enormous Lake Victoria. Some of the oldest typica- and bourbon-lineage coffee trees still growing in Kenya can be found in this area.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Kilombe Farm \u0026amp; Processing\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Kilombe Farm is a 120-hectare coffee estate first established in the early 1980s. The coffee produces 500,000 kilos of cherry annually, roughly equivalent to a large washing station in Nyeri. Because of the climate and the farm’s centralized harvest management, it produces large volumes of naturals every year. The farm is planted throughout with a diversity of shade trees, and environmentally friendly agrochemicals that don’t harm the farm’s soil or canopy biodiversity.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Cherries are picked daily during the harvest months. Cherry for naturals is carefully sorted for ripeness, consistency, and to eliminate any foreign material like leaves or other debris from the field. Accepted cherries are immediately moved to raised drying tables to dry in the sun, where they are rotated constantly for 2-3 weeks until an interior moisture of 9-11% is reached. The fully dried cherry pods are then moved into large indoor “conditioning” bins to rest prior to milling, a process that allows moisture to evenly distribute throughout the seed and set up the coffee for a long, stable shelf life.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46616928452796,"sku":"3427097000041434479","price":383.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/TEREMUKA-ESTATEback_6b2053d9-d839-4a60-b0c8-bb20db0ce7fa.jpg?v=1787698311"},{"product_id":"38768-2","title":"Royal Gem Kenya Meru Gichugene AB - 42KE2001 - 38768-2 - SPOT RCWHSE","description":"\u0026lt;span style=\"color: black\"\u0026gt;Meru county is one of the counties surrounding Mt. Kenya. It’s vast, and because it’s on the north side of the mountain, it has a different coffee harvest pattern from the better-known Kirinyaga, Embu, and Nyeri counties to the south. April-July is considered Kenya’s fly crop period, and although production is slightly lower, qualities often rival the main harvest months of October-December.  Katheri Farmers Cooperative Society (FCS) is a coop affiliated with KCCE, a group that Royal does a lot of business with and admires for their farmer-centric business model.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;\u0026lt;span style=\"color: black\"\u0026gt;Welcome to Meru County\u0026lt;\/span\u0026gt;\u0026lt;\/strong\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span style=\"color: black\"\u0026gt;Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like five irregular pie slices, with their points meeting at the peak of the mountain. Meru, on the north side of the mountain, takes up a very wide slice of the highlands and extends far eastward. Because of the climate and high elevations throughout the county, it’s one of Kenya’s most agriculturally productive. This includes coffee—Meru is one of the leading coffee-producing counties in the country.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;\u0026lt;span style=\"color: black\"\u0026gt;Katheri Farmers Cooperative Society (FCS) \u0026amp; Processing\u0026lt;\/span\u0026gt;\u0026lt;\/strong\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span style=\"color: black\"\u0026gt;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. Typically, multiple coops are managed under a structure known as a Farmers Cooperative Society (FCS). \u0026lt;\/span\u0026gt;\u0026lt;span style=\"color: black\"\u0026gt;Katheri Farmers Cooperative Society (FCS) oversees the operations of all four cooperatives (Coffee Factories) including Gichugene, Kinjo, Riiji, and Kijiione.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span style=\"color: black\"\u0026gt;In this part of Kenya, farms look very much the same as elsewhere. Farmers typically have 200 trees apiece. Meru is surrounded by high elevation national parks on multiple sides (Meru National Park is to the east), which contribute cold nighttime temperatures, rich soils, and fresh ground water. \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span style=\"color: black\"\u0026gt;As cherry comes to Gichugene factory it is hand-sorted on intake to eliminate any imperfections and then weighed and logged under the contributing farmer’s name. Cherry is blended and depulped, and then fermented in water for 12-16 hours. Once fermentation is complete, the parchment is scrubbed with fresh water and moved to raised beds for drying. The drying phase is typically 28 days for the coffee to reach 10-12% humidity. Finally, fully dried parchment is rested in large, perforated bins on site, a process that allows the bean’s internal moisture to stabilize for the long transit and shelf life ahead. \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;\u0026lt;span style=\"color: black\"\u0026gt;KCCE – Farmer-centric exporting\u0026lt;\/span\u0026gt;\u0026lt;\/strong\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span style=\"color: black\"\u0026gt;Katheri Farmers Cooperative Society (FCS) is one of the member societies of the Kenya Cooperative Coffee Exporters (KCCE) organization. KCCE is an historic organization of almost 4,000 individual cooperatives. The group was formed in 2009, with the express goal of managing marketing and exporting operations cooperatively, as opposed to contractually with third parties.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span style=\"color: black\"\u0026gt;The economics of smallholder systems are consistently difficult everywhere in the world, and in Kenya in particular the number of individual margins sliced off an export price before payment reaches the actual farms is many, leaving only a small percentage to support coffee growth itself. And most often this arrives many months after harvest. KCCE, by managing more of the value chain itself, can capture a greater margin on behalf of the farms.\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46938687865020,"sku":"3427097000055843290","price":414.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-0e00e4761d0bf1c32670e0514e6280826cb2bf7acafa497b5145bd64af760a23.jpg?v=1789788061"},{"product_id":"39976-1","title":"Crown Jewel Kenya Natural Ndiaini Factory Nyeri - 16TY0014 - 39976-1 - SPOT RCWHSE","description":null,"brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":47014741344444,"sku":"3427097000056719064","price":249.32,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-541219bc3829f0bb49ba37f0e2f6b63a2424a6ec4c7c74158587eaf9f7bfef6a.jpg?v=1789879864"},{"product_id":"39977-1","title":"Crown Jewel Kenya Peaberry Washed Ndiaini Factory - 16KE2004 - 39977-1 - SPOT RCWHSE","description":"\u0026lt;span\u0026gt;This is a citrusy, sugary and peachy outturn from the Ndiaini factory, a longstanding processing site in Nyeri that was first established in the 1970s. These days Ndiaini is part of Rumukia Farmer Cooperative Society (FCS), a small but well-known producer organization in Nyeri County. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Central Kenya \u0026amp; Nyeri County\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like five irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of the forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. Nyeri is perhaps the most well-known of these central counties.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Rumukia FCS and Processing Style \u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;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. Rumukia Farmers Cooperative Society (FCS) is an umbrella organization that represents 8 total factories (centralized wet mills), including a ones that Royal has bought before: Thunguri, Maganjo, Kiawamururu, and Gatura. The cooperative society is headquartered outside the town of Karatina, close to the border with Kirinyaga county.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Of Ndiaini’s 315 contributing farmer members, 96 are women. Farmers average 0.5-1 acre of farmland each, most of whom grow subsistence crops in addition to coffee itself. Regardless of farm diversity, coffee of course remains the central source of income. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Kenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who prefer drinking Kenya’s tea (abundantly farmed in nearby Muranga county) to its coffee. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;At the factory, Ndiaini 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 and 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. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;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.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Kenya's Outturn System\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;“16KE2004” in the title refers to this coffee’s “outturn” number. Outturn numbers are unique microlot codes that are given to each and every batch of parchment delivered to dry mills from individual factories or estates anywhere in Kenya, and are the units on which Kenya’s entire microlot export system is built. Outturns in Kenya are tracked with a shorthand code that places the specific batch of parchment coffee in time, place, and sequentially with other coffees. Outturns are stylized as an 8 or 9-character code, including a 2-digit “coffee week” number, a 2-letter mill code, and a 3 or 4-digit intake number for the coffee’s delivery. So, this particular lot was delivered in harvest week 16, to the \u0026lt;span class=\"NormalTextRun SpellingErrorV2Themed SCXW98784745 BCX0\"\u0026gt;Rumukia\u0026lt;\/span\u0026gt; \u0026lt;span class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW98784745 BCX0\"\u0026gt;Farmers\u0026lt;\/span\u0026gt;\u0026lt;span class=\"NormalTextRun SCXW98784745 BCX0\"\u0026gt; Cooperative Society (FCS) \u0026lt;\/span\u0026gt;(code “KE”) and was the 4\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;th\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; delivery that week.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":47073174782140,"sku":"3427097000056880042","price":217.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2238041bb7c74650461ff128b975b1714f29e47883810142c0eb24fa477d1258.jpg?v=1789801285"},{"product_id":"41751","title":"Kenya AA FAQ - 41751 - GrainPro Bags - Intend Ship: Sep 21, 2026 - RCWHSE","description":"Many of us are accustomed to Kenya coffees being organized and sold in very small volumes that correspond to one specific estate or washing station (known as “factory” in Kenya) and one specific physical prep. While single-factory lots certainly dominate the highest quality tier, coffee exports as a whole in Kenya reflect the distribution of most producing countries elsewhere: as a wide triangle, with microlots at the top and bulk volumes of various transparency and quality standards comprising the larger, more efficient shipments. Kenya, working the way it does, means the microlot segment is proportionally large compared to other origins. But it rests upon, and interacts with, a bulk market nonetheless.\u003cbr\u003e\n\u003cbr\u003e\nEach year Royal Coffee invests in select bulk lots with very specific physical and quality preparations, in addition to the microlot work. These coffees provide targeted profiles and roasting consistency over larger volumes and longer periods. There are myriad ways to build coffees like these, and considering the assertive attributes of Kenya’s coffee as a whole, each one is naturally a little different.\u003cbr\u003e\n\u003cbr\u003e\nThis AA FAQ is a combination of processed coffee from select producing groups across Kenya’s central counties. “FAQ” in Kenya stands for “fair to average quality” and is a cup quality designation rather than a physical grade. So, combined with the physical grade, (in this case “AA” for the country’s larger screen sizes, 17-18) Kenya is able to offer interchangeable physical preparations and cup qualities from throughout the country.  Within this classification system, each exporter’s quality team is responsible for selecting appropriate coffees that fit the system’s expectations. But of course, no two final blends will be alike.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":47302773932220,"sku":"3427097000058055404","price":640.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Kenya-AA-FAQback.png?v=1787327930"},{"product_id":"41870","title":"Kenya AA FAQ - 41870 - GrainPro Bags - Intend Ship: Sep 26, 2026 - RCWHSE","description":"Many of us are accustomed to Kenya coffees being organized and sold in very small volumes that correspond to one specific estate or washing station (known as “factory” in Kenya) and one specific physical prep. While single-factory lots certainly dominate the highest quality tier, coffee exports as a whole in Kenya reflect the distribution of most producing countries elsewhere: as a wide triangle, with microlots at the top and bulk volumes of various transparency and quality standards comprising the larger, more efficient shipments. Kenya, working the way it does, means the microlot segment is proportionally large compared to other origins. But it rests upon, and interacts with, a bulk market nonetheless.\u003cbr\u003e\n\u003cbr\u003e\nEach year Royal Coffee invests in select bulk lots with very specific physical and quality preparations, in addition to the microlot work. These coffees provide targeted profiles and roasting consistency over larger volumes and longer periods. There are myriad ways to build coffees like these, and considering the assertive attributes of Kenya’s coffee as a whole, each one is naturally a little different.\u003cbr\u003e\n\u003cbr\u003e\nThis AA FAQ is a combination of processed coffee from select producing groups across Kenya’s central counties. “FAQ” in Kenya stands for “fair to average quality” and is a cup quality designation rather than a physical grade. So, combined with the physical grade, (in this case “AA” for the country’s larger screen sizes, 17-18) Kenya is able to offer interchangeable physical preparations and cup qualities from throughout the country.  Within this classification system, each exporter’s quality team is responsible for selecting appropriate coffees that fit the system’s expectations. But of course, no two final blends will be alike.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":47319222878396,"sku":"3427097000058601179","price":703.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Kenya-AA-FAQback_3a5329d6-ff9e-40a7-b136-2a557c53602a.png?v=1788203289"},{"product_id":"41871","title":"Kenya AB FAQ - 41871 - GrainPro Bags - Intend Ship: Sep 24, 2026 - RCWHSE","description":"Kenya AB FAQ is sourced from the Kenyan open auction system (Nairobi Coffee Exchange), where the quality of the coffee and generally transparent access has been credited for strong prices relative to other coffee origins. Most coffee is grown in the fertile foothills of Mount Kenya. Farmer plots are so small that size is gauged by the number of trees rather than the measurements of the land, which means producers often have more control to strategically pick and deliver only the ripest cherry to their local factory (wet-mill). Factories generally have an abundance of water lending to exquisite washing protocols that include soaking the beans in fresh water for long periods of time to solidify the hallmark Kenyan profiles.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":47319222943932,"sku":"3427097000058601188","price":665.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Kenya-AB-FAQback_3227b3e0-ff06-4c96-bc21-24829d166e13.jpg?v=1788203297"},{"product_id":"36685","title":"Kenya Kirimahiga - XAB72F03\/11KF0012 - 36685 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"Kirimahiga and its sister washing stations are in a unique pocket of Kenya. Western Muranga County runs directly into the upland Aberdare Mountain range on rich red volcanic soil ideal for producing some of Kenya’s best coffees.\u003cbr\u003e\n\u003cbr\u003e\nMuranga is an oblong county that sits between the industrious Kiambu County, to the south, and the most famous coffee counties of Kenya’s central province: Nyeri, Kirinyaga, and Embu, to the north. The Aberdare range contributes significant climate influence over this part of Muranga, keeping the vegetation cooler and well-respirated, the way Mt. Kenya impacts its neighboring regions to the north. Coffees from Gondo factory tend to be rich and tangy, with syrupy texture and tart stone fruit notes.\u003cbr\u003e\n\u003cbr\u003e\nIndividual farmers in these fertile foothills average 250 coffee trees each, and half-acre plots per family. The Gondo processing station, or “factory”, as they’re known in Kenya, is one of three sites managed by the New Kiriti Farmers’ Cooperative Society (FCS), an umbrella organization that centralizes management and marketing relationships for their member factories. New Kiriti has 2,469 farmer members across the three factories, 560 of which deliver cherry to Kirimahiga.\u003cbr\u003e\n\u003cbr\u003e\nKenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who prefer drinking Kenya’s tea (abundantly farmed in Muranga county) to its coffee. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water. Conservation is creeping into the discussion in certain places--understandably in the drier areas where water, due to climate change, cannot be as taken for granted—but for the most part Kenya continues to thoroughly wash and soak its coffees according to tradition.\u003cbr\u003e\n\u003cbr\u003e\nAt Kirimahiga, cherry is hand-sorted for ripeness and floated for density before accepted and depulped each day.  After the coffee is washed, it’s soaked in fresh water for long periods of time to stop sugar fermentation and clean the parchment. The coffee is dried over a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying.\u003cbr\u003e\n\u003cbr\u003e\nNew Kiriti FCS includes the Kayu and Gondo factories along with Kirimahiga. The society was founded in 1998 and retains its main office at the Kayu factory, 17 kilometers from Kangema town, in the Mathioya district of Muranga County.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":47429874745532,"sku":"3427097000040729087","price":402.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/back-scaled.jpg?v=1788806136"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/collections\/Kenya-Map-1080x1313_png.webp?v=1774924583","url":"https:\/\/royalcoffee.com\/collections\/kenya.oembed","provider":"Royal Coffee","version":"1.0","type":"link"}