Fairway

Kenya’s coffee story began in the late 19th century, when Bourbon coffee seeds arrived on the coast from Bourbon Island, now La Réunion, brought by French missionaries. Over time, coffee spread inland and became part of Kenya’s coffee identity. Today, Kenyan specialty coffee is known for its juicy, syrup-like blackcurrant notes and bright, lively acidity. AA and AB grade coffees are particularly recognized for their structure and layered acidity.

These characteristics are linked to Kenya’s equatorial location, varied elevations, naturally rich volcanic soils and the continued cultivation of classic Arabica varieties such as SL28 and SL34. Kiamutuira Washing Station was established in 1996 and is part of the Mutira Cooperative, active since 1951. Around 600 smallholder farmers deliver cherries from small plots, typically around 0.1 hectares, planted with SL28, SL34 and Batian under macadamia shade.