Kenya Kericho Arabica AB represents an outstanding specialty green coffee offering sourced from the rich agricultural highlands west of the Great Rift Valley. Cultivated across Kericho County, this coffee benefits from a unique geographic microclimate characterized by high elevations, deep volcanic soils, and consistent rainfall. At Maytac International Partners Limited, we curate, grade, and export Kericho Arabica AB green coffee beans that strictly meet international physical and sensory specifications, providing roasters with an authentic, versatile western Kenyan origin coffee with complete supply chain traceability.

Terroir, High Elevation, and Rift Valley Microclimate

The terroir of Kericho County plays a defining role in shaping the distinct flavor identity of Kericho Arabica AB. Grown at elevations ranging between 1,600 and 1,950 meters above sea level, the coffee trees thrive in rich red volcanic soils packed with mineral nutrients. The region experiences cool mountain temperatures paired with abundant, well-distributed rainfall throughout the year. This moderate highland climate slows cherry development, allowing the seeds to absorb vital nutrients and accumulate complex organic sugars and acids. The resulting cup features a smooth, rounded acidity paired with deep fruit undertones that set it apart from central Kenyan origins.

Grade AB Physical Standards and Roasting Efficiency

In the official green coffee classification system governed by the Coffee Directorate of Kenya, "AB" designates a combination of screen sizes 15 and 16 (15/64ths to 16/64ths of an inch). Grade AB beans are widely celebrated by master roasters for their uniform bean density and thermodynamic stability during roasting. The compact cellular structure of Kericho Arabica AB allows for rapid and even heat transfer inside the drum, reducing thermal stress and scorching risk. Composed of classic SL28 and SL34 cultivars alongside disease-resistant Batian and Ruiru 11, Grade AB provides physical consistency and excellent cup clarity.

Double-Fermentation Wet Milling Process

The clean sensory cup profile of Kericho Arabica AB is achieved through Kenya’s world-renowned wet-milling process practiced at local cooperative washing stations. Smallholder farmers selectively hand-pick fully ripe red cherries and deliver them for same-day pulping. The parchment coffee undergoes dry fermentation for 24 to 36 hours to break down natural mucilage layers. After thorough washing in clean river water, the parchment is soaked in fresh water channels for up to 24 hours. The coffee is then sun-dried on raised African beds for 7 to 14 days under careful turnings until reaching a target export moisture content between 10.5% and 12%.

Roasting Versatility and Sensory Profile

Kericho Arabica AB provides high versatility across various roasting styles and blend applications. Under light-to-medium roast profiles, it highlights crisp malic and citric acidity, revealing delicate floral aromatics and vibrant tasting notes of blackberry, red plum, and lime zest. Medium and medium-dark roasts unlock a heavier, velvety mouthfeel, deep chocolate richness, toasted nuts, and sweet sugarcane. This well-rounded profile makes Kericho Arabica AB an ideal choice for single-origin filter menus as well as sophisticated, high-end espresso blends.

Sustainable Sourcing with Maytac International Partners

At Maytac International Partners Limited, we build ethical direct-trade partnerships with primary farmer cooperative societies across Kericho County. By prioritizing fair producer pricing, transparent supply chains, and high quality standards, we foster long-term sustainability in Kenya’s western highlands. Evaluated against specialty criteria established by the Specialty Coffee Association (SCA), Kericho Arabica AB consistently scores between 85 and 87 points, delivering dependable origin performance for specialty coffee roasters worldwide.