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Scientific Name
Coffea arabica
Origin
Central Highlands: Nyeri, Kirinyaga, Murang'a, Embu (1,400–2,100m altitude)
Description
Washed Arabica with bright, winey acidity, medium body, and notes of blackcurrant, citrus, and floral aroma. Exported as green coffee.
Available Grades
AAABPBC
Market Advantages
- Globally recognized AA grade with consistent cupping scores
- High-elevation slow maturation for complex flavors
- Strong traceability via farmer cooperatives
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