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Kenya’s Central Region stands as the beating heart of the nation’s coffee industry, producing the majority of the country’s most celebrated specialty coffees. With more than 600,000 smallholder farmers farming fewer than 5 acres each, composing 99% of the coffee farming population, this region delivers beans that are revered worldwide for their bright acidity, complex fruit-forward profiles, and exceptional cup clarity. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee.

The Central Highlands: encompassing Kiambu, Murang’a, Kirinyaga, and Nyeri counties—benefit from fertile volcanic soils, high altitudes ranging from 1,200 to 2,300 meters above sea level, and a temperate climate with moderate rainfall. These conditions create the ideal environment for cultivating Kenya’s legendary Arabica coffees.

Eastern Kenya represents one of the most compelling and historically significant coffee-growing regions in the world. It was here, in the foothills of Mount Kenya, that indigenous Kenyans first began cultivating coffee in the early 1930s—paving the way for the more than 600,000 smallholder farmers who grow coffee in Kenya today.

Kenya’s Rift Valley is the country's fastest-growing coffee-producing region. Led by Kericho, Nakuru, Nandi, Bomet, Trans Nzoia, Uasin Gishu, and Baringo, this region combines fertile volcanic soils and high altitudes (1,200–2,100m) to yield specialty Arabica coffee. Known for bright citric acidity, full body, and fruit-forward flavor profiles, Rift Valley coffee represents the next frontier in Kenyan specialty origin.

Coffee Grade AA represents one of the highest tiers of green coffee beans available on the global market, particularly within iconic origin regions like Kenya and East Africa. Classified by physical screen size, Grade AA beans pass through a Screen 18 mesh (retained at 7.14 millimeters), ensuring they are the largest and most uniform in any given harvest. Because larger, fully developed coffee cherries absorb more nutrients from the coffee tree during growth, Grade AA beans consistently deliver an exceptional cup profile characterized by bright, complex acidity, a full body, and distinct fruity or floral notes. Due to their strict sizing, exceptional physical presentation, and rich flavor complexity, Grade AA coffees command top bidding prices at regional coffee auctions and remain the premier choice for specialty roasters, coffee importers, and discerning connoisseurs worldwide seeking uncompromised origin characteristics.

Coffee Grade AB represents one of the most versatile, reliable, and widely traded green coffee classifications in the specialty coffee industry. Formed by combining screen sizes 16 and 17, Grade AB coffee consists of medium-to-large beans retained between 6.35 mm and 6.75 mm mesh sizes. Originating primarily from renowned East African coffee-producing regions like Kenya and Tanzania, this grade strikes an exceptional balance between high physical quality and commercial availability.

Coffee Grade C represents the smaller physical size spectrum of washed green coffee beans separated during dry mill processing. Classified primarily by screen size—typically passing through Screen 15 and retained on Screens 10 through 14—Grade C consists of smaller, lighter beans that do not meet the strict screen dimensions of Grades AA or AB. Despite their smaller physical stature, Grade C beans originate from the exact same high-altitude trees, fertile soils, and meticulous wet-milling processes as their larger counterparts.