The Green Bean Coffee
Production
Kenya produces only Arabica coffee, mainly from the Bourbon and Kent varieties (traditional
SL28 / 34 and K7) but increasingly also from a recently developed hybrid R11 and the very newest variety, Batian. Research into new higher yielding, disease resistant, excellent cupping varieties is continuous at the well-established Coffee Research Foundation premises near Nairobi. The production area lies between 1,200 and 1,800 meters above sea level, mainly in the hilly and fertile center of the country. Mt. Kenya, which at 5,200 meters is the second highest peak on the continent, dominates the coffee landscape and remains a sacred place for the Kikuyu tribe living on its slopes and environs. Smallholders, who account for at least 60% of total production and the majority of top qualities, are organized into cooperatives, each with one or more wet mills, or ‘factories’. The strong social structure built around these factories provides for vibrant rural coffee communities where generations of farmers uphold traditional values and practices.
Processing & The Internal Market
Ripe coffee cherries are delivered to the cooperative factories for pulping, fermentation, washing / grading and drying. The dry parchment will then be delivered to the various commercial dry mills for hulling, grading and bagging off into 60 kg sisal export bags. Important to note is that Kenya coffee is fully washed and ‘batch-processed’ in relatively small quantities, and each batch retains its identity and is fully traceable.
Frequently Asked Questions (FAQs)
Kifahari is a Swahili word meaning “elegant” or “refined.” It reflects both the quality
of our coffees and the grace of the hands that grow them.
We source directly from farmers and cooperatives in Nyeri, Kirinyaga, Embu, and
other key growing regions in Kenya. Each region offers distinct terroir and flavor profiles.
No, we don’t farm coffee ourselves. Instead, we partner directly with smallholder
farmers and cooperatives, ensuring fair practices, sustainability, and traceability at every
stage.
We prioritize direct relationships with farmers, not middlemen. This allows us to offer
traceable, impact-driven coffees while ensuring our producers earn better incomes.
Most of our coffees are fully washed, meaning cherries are pulped, fermented, and
washed before being dried on raised beds. This process highlights clean, crisp acidity and
vibrant notes.
Parchment coffee is the stage after fermentation and drying but before hulling.
The beans are still wrapped in a thin layer called parchment — it protects quality and allows
for better storage before milling.
These are Kenyan grading terms based on bean size and density, not quality alone.
AA beans are larger and denser, often resulting in more complex flavors — but flavor also
depends on origin and processing.
While most of our producers use low-input, organic-adjacent farming practices,
we currently work more on transparency and sustainability than on formal
certifications. Our traceability is our badge of honor.
No — Kifahari is a green coffee exporter and importer. We specialize in sourcing
and supplying premium Kenyan green coffee to specialty roasters globally.
Currently, we focus on B2B relationships with roasters and green coffee buyers.
However, we occasionally offer sample packs and special lots through partners.
Coffee Tasting Test
Kifahari Coffee Testing is an elaborate way where coffee is critically tasted and assessed to determine its quality, flavor profile, & characteristics.
The process includes assessing the coffee’s aroma, sweetness, acidity, body, and the after taste, serving as the backbone of quality control. It also ensures that every batch of coffee maintains consistent standard, meeting the brand’s and consumers’ expectations.
Paying attention to sensory analysis, we can refine their blends, experiment with new roasting techniques, and explore different beans to develop unique and compelling products. Therefore, it provides invaluable insights into how subtle changes in the production process can dramatically alter the final product’s taste and appeal.
Benefits of Testing
- Quality Control Enhancement-Maintain the high standards of quality in the coffee and consistency.
- Cupping – Sensory review for the Best Taste or flavor, Aroma, Acidity and the aftertaste for our customers
- Physical Analysis– Evaluate size, shape, & color of coffee beans. determining less moisture levels and ensuring proper roasting to prevent
- Visual Review– Check for discoloration or unusual signs to determine the freshness of the bean
.
Testimonials
Client’s support is the Best Reward
“Always pleasurable and ready to Assist walking with you through the process”
Priscilla W
“KIFAHARI COFFEE delivered on time and the packaging of the coffee was great. We received the product in good condition.”
Ryan Lynch
“We are proud to do business with Kifahari Coffee.”
Oliver F
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