Critical week of cupping and selection in Kenya

​This week we return to Kenya for the second time this season to cup and select the lots that will soon arrive in Barcelona. More than just a buying trip, it's a crucial moment: we work directly at the source, side-by-side with exporters and producers, tasting each sample calmly and with discernment. As importers focusing only in specialty coffee, our responsibility is clear: to ensure that the coffee farmer's efforts translate into sweet, structured, and balanced profiles for our roasters.

​In Kenya, we look for coffees with intensity, clarity, and balance. We focus primarily on washed lots with double fermentation that represent the classic Kenyan profile: bright citrus, blackcurrant, red fruits, and well-integrated floral notes, always accompanied by a clean sweetness and a vibrant yet harmonious acidity. We want structure and clarity in the cup, coffees that stand out for their intensity without losing elegance, allowing each roaster to express their own coffee identity.

​We prioritize classic varieties like SL-28 and SL-34, renowned for their excellent cup quality. We work with AA, AB, and PB classifications, valued for their bean size and concentration. These varieties are grown at high altitudes in regions near Mount Kenya and in areas like Nyeri and Kirinyaga, where volcanic soils and climate favor complex and defined profiles. Our goal is to select lots scoring 85 points or higher, but above all, coffees with sweetness and cleanliness as a fundamental base.

Once the selections are confirmed and the contracts signed, the pre-shipment samples will be sent after milling and final quality control. You can expect them in the final weeks of March, depending on logistics and export timelines. As always, we will share transparent information about availability, profiles, and estimated arrival dates so you can plan with peace of mind. We expect our new Kenyan cafes to land in Barcelona at the end of April.

Kenya is coming! Stay tuned and caffeinated.