Kenya

Kisii Peaberry

Origin: Kisii County, Western Kenya

Region: Nyeri, Central Kenya

Altitude: 1,500 – 1,900 masl

Varietals: SL 28, SL 34, Ruiru 11

Processing: Fully Washed, Sun-Dried

Harvest: October – January

Bean Type: 100 % Arabica Peaberry

Overview

Kenya Kisii Peaberry is a rare, meticulously hand-sorted coffee from the highlands of Kisii County, west of the Rift Valley. The region’s fertile red-volcanic soils, abundant rainfall, and altitude above 1,500 metres create exceptional growing conditions for complex and vibrant arabica beans. The peaberries — a natural mutation where only one seed develops inside the cherry — are denser and roast with remarkable uniformity, yielding a clean, refined cup.

Cup Profile

A quintessential Kenyan coffee: lively and bright with crisp citrus acidity, juicy blackcurrant and berry sweetness, and a smooth caramel finish. Expect layered fruit notes of stone fruit, grapefruit, and subtle spice, balanced by a silky texture and long, wine-like aftertaste.

Flavour Notes: Blackcurrant • Peach • Cane Sugar • Citrus • Nutmeg

Body: Medium • Silky

Acidity: Bright and Clean

Finish: Sweet, lingering caramel tones

Processing & Preparation

After handpicking, the cherries are pulped, washed, and fermented at local cooperative washing stations — commonly within the Gusii Farmers’ Co-operative Union (notably Mogonga & Marani stations). The parchment is then dried on raised African beds under the sun, ensuring slow, even drying and optimal preservation of flavour precursors.

Why Choose This Coffee

1. Rarity: Peaberries represent less than 5 % of any Kenyan harvest.
2. Traceability: Sourced from smallholder farms and processed through established co-ops for consistent quality.
3. Cup Character: A showcase of Kenya’s hallmark brightness, fruit complexity, and clarity.

Recommended Uses

1. Ideal for filter, pour-over, and espresso applications.

Coffee from Kenya

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognised for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.