Almost all Kenyan coffee is processed by the wet, method, in order to ensure the best quality. At the factory, the cherries are sorted before processing and unripe, overripe diseased cherries removed The cherries are then pulped to remove the outer skin.

The slimy Sugary coating {mucilage} which remains on the beans is removed through fermentation process. Fermentation of parchment should be complete within 36 hours. When mucilage has reached a stage where it is easily removed with water.
 

The parchment coffee is fed into the washing channel where the beans are thoroughly washed to remove the mucilage which has broken off.

The parchment is now ready for sun drying on drying tables where it is regularly turned to obtain the bluish colour for which Kenyan coffee is famous.
 

Drying the coffee is the last process on the farm. When it is fully dried the coffee is bagged and ready to be sent to the curing mills. In the mills the parchment skin surrounding each bean is first removed in the hilling process. This is followed by mechanical sorting of the coffee into eight separate grades according to size, weight and shape.

GRADING AND CLASSIFICATION

The coffee is after milling graded mechanically on size basis. This mechanism results in seven grades which can be roughly described as follows,

PB - Rounded beans usually one in a cherry

AA  - Large beans (7.20 mm screen)

A    - 6.80 mm screen

B    - 6.20 mm screen

In marketing A and B are put together and sold as AB

C    - Smaller been than B

E    - Elephants. The largest beans

T T - Any light coffee blown away from all grades including ears mostly from elephants

T    - Also brown from the main grades. Small lighter than TT and Smaller than C.

These grades are then classified as to quality of the raw, roasted and the cup to result in 10 standards. The cup may be described as Fine, Fair, to Good, Fair Average Quality ( standard 3), Fair, down to Fair to " common plain liquors".

Kenyan coffee

There are many types of coffee in the world and the main' species are Arabica and Robusta. Arabica is a highly quality, mild coffee much favoured for blending.

Kenyan Arabica is grown on rich volcanic soils founded in the highlands between 1400 to 2000 meters above sea level. It is an established fact the finest Arabica coffee is grown in Kenyan.

The climate is never hotter than an European summer and never cooler than the best kind of European spring with a temperature range of not more than 19C (35 F). Rainfall is well distributed through the year and where coffee is grown the annual rainfall less than 1000mm (35") There are not many areas on the earth surface where theses conditions are fulfilled and certain districts in Kenyan are among the favoured few.

There are broad gently rounded ridges sloping not too steeply into valleys which run swift perrenial streams. The red volcanic soil is of great depth and fertility on the slopes ensuring good drainage.

Management of coffee from seed to cup through all production stages which are nursery, farm, pulping station, milling grading and attention to detail to guarantee that the consumer only gets the best of our Kenyan Coffee.

PROMOTION

The Board has the responsibility together with other stakeholders of promoting Kenyan coffee. This it does through:

1. Publicizing the merits of Kenyan coffee and what it stands for to customer, (brand identity).
2. ldentifying and developing strategic networks through Embassies, consumer and industry organizations in order to increase awareness of the quality and the consistency of Kenyann Coffee.
3. Gathering Trade and Industry intelligence on consumption and industry developments in a bid to identify opportunities, threats and advise stakeholders accordingly.
4. Establishing linkages with locally based experts and dealers so as to gather and analyse data on market trends and consumer patterns.
5. Developing respective country and consumer profiles in existing markets as well as emerging markets of Eastern Europe, and Asia in order to guide industry's marketing efforts.
6. Participating in International Trade Fairs and Exhibitions as a means of increasing consumer awareness.
7. Working with the specialty Coffee Associations of Eastern, Africa and others in the promotion of Kenyan coffee.
8. Encouraging the growers and the buyers of Kenyan coffee to enter into relationship marketing so as to shorten the marketing chain, hence reduce the marketing costs.