More than a decade ago, before the term "microlot" became common usage in specialty coffee, Cafe Imports began direct sourcing coffees in Kenya during a time when most importers were unwilling to take the chance on bringing in small, traceable lots of coffee from individual mills and estates.

Jason Long, one of Cafe Imports' principal partners and coffee buyers, decided that the risk was worth the potential reward. Thanks to Jason's willingness to go out on a limb, our longstanding partnerships in Kenya allow us to source exceptional, traceable Kenyan coffees, often from the same factories and estates that we have partnered with for years.

We are also able to offer a selection of full-container, mid-price lots of solid quality, including our signature Kichwa Tembo and Regional Select Uteuzi Jimbo projects, that make for great blend or lower-cost single-origin options.

Most of Kenya's coffee is produced by smallholders delivering to factories (central processing units) who predominantly produce Washed coffees. Estates are also best-known for their Washed lots.

The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country.

First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.

This lot represents a carefully balanced blend of Kenya’s most celebrated coffee varieties: Batian, SL28, SL34, and Ruiru 11 AA.

While this specific lot is not traceable to a single variety, the combination highlights the best characteristics of each. Batian contributes structure and complexity, SL28 and SL34 add bright, fruit-forward notes with vibrant acidity, and Ruiru 11 AA lends consistency and body.

Together, these varieties create a harmonious cup that reflects both the highland terroir and the skill of the smallholder farmers who cultivate these plants across Kenya’s central highlands.

Kenyan coffee is sold mainly through two systems: the Nairobi Coffee Exchange auction and direct sales, often called the “Second Window.” Since the auction system began in the 1930s, most Kenyan coffee has traded this way. Originally an open-outcry floor, the auction is now largely silent, with each trader using an electric trigger to bid. Highly sought-after coffees often see prices soar as agents compete for limited lots.

Each estate or co-operative works with a marketing agent who brings coffees to auction and takes a 1.5–3% fee. Government taxes also apply. Auctions happen every Tuesday in Nairobi, with catalogs listing the week’s available milled coffees. Many exporters buy at auction and resell privately to importers and roasters.

The Second Window allows farmers and buyers, such as roasters or importers, to negotiate prices outside the auction system, often before or during harvest. Exporters may also directly purchase coffees from marketing agents or mills, using previous auction prices for guidance.

We source our Kenyan coffees through a combination of auctions, exporters, and Second Window relationships, giving us access to a wider range of profiles and price points.