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