Introduction of Coffee varieties in Kenya Sika Coffee producing area

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The vast majority of Kenyan Sika coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. Kenya's premium coffees (AA Plus, AA, AB, PB) are all washed, while the low-grade products of sun-dried beans (non-washed buni) are only available for local use.

Baking shallow baking

Kenyan Sika honey, flowers, rich aromas, fruit fudge,

Black plum juice, fresh-cut Chinese fir and pomelo and blackcurrant

National Kenya

Producing area Sika District, Kenya (Thika)

Cooperative Riso Co-operative Society (Ritho)

1800 meters above sea level

Grade AA

Typical Kenyan coffee flavor features:

High acidity

Clean and clear lines

The most solid and rich taste is like the weight of an African elephant!

Full of fruit tonality and floral aroma

Green plum, Hawthorn, black plum, temperate fruit (BlackBerry, cherry) … Wait

Violets, roses...

The rhyme is long.

Black sugar, smoked candied fruit, cork, flower fragrance.

The raw coffee beans come from the Mugaga Cooperative / Honey processing Plant (Mugaga Cooperative Asali) in the Thika region of Kenya, in the Aberdare Mountains of Kenya. The cooperative is made up of 155 local small coffee farmers and has its own washing plant. It produces about 1200 bags of raw coffee beans per year, with an average of 250 coffee trees per farmer.