Size: 580,367 sq km
Capital City: Nairobi
Port City: Mombasa
Population: 46.7 million
Languages Spoken- English and Swahili (official), various indigenous languages
GROWING REGIONS – Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Mt. Elgon, Murang’a, Nakuru, Nyeri, Taita Taveta, Thika, Tran-Nzoia
COMMON VARIETIES – SL-28, SL-34, French Mission Bourbon, Ruiru 11, Batian, K7
PROCESSING METHOD/S – “Kenya Washed,” typically a washed process with an additional soak lasting from 12–72 hours
COUNTRY-SPECIFIC GRADES – Sorted by size, with AA the largest (17/18 ss), AB (15/16 ss), PB (peaberry – 16 ss or 4.74 mm)
BAG SIZE – 60 kg
HARVEST PERIOD/S – August–January (main, or late crop); April–July (fly, or early crop)
TYPICAL ARRIVAL – March–May
Coffee was introduced to Peru in the mid-18th century via neighbouring Ecuador[i] but wasn’t commercially exported until the late 19th century. Production was only increased significantly after the turn of the 20th century, when Peru’s default on a loan owed to the British Government saw over two million hectares of land transferred to Britain (under the name of ‘The Peruvian Country’) as a repayment. A full quarter of this was put under agricultural production, including coffee, and it was at this point that export trade began in earnest.
As across Latin America, the early days of coffee production in Peru were characterised by large landholdings (such as that of the Peruvian Country mentioned above) concentrated in the hands of a wealthy (mostly European) elite; however, as workers migrated from other areas of Peru, such as the highlands, to provide labour on these farms, they began to set up shop independently – fairly easy as land was abundant.
List of offerings