In Kenya, we source our coffees in two ways. On one hand, we buy from direct, farm-level sourcing projects like the Slopes of 8 or single farmer projects like the Mwendia coffees. We access these directly through our local sustainability branch. The second way is the classic way, buying coffees through the weekly Nairobi Coffee Exchange. This coffee from Kamwangi factory sit in the second category. Every week, the cupping team of our exporter Kenyacof cups through the entire catalogue of coffees on sale that week. Since the quality team is calibrated with ours, they know exactly which kind of coffees we need.
Every year, 32cup travels to Kenya twice. On the first trip, during the harvesting season, they visit the producing partners to see first-hand how the season is coming along. During the second trip, in February, they cup through tables and tables of coffees, to narrow down the selection of coffees that were preselected for us. We aim at finding outstanding microlots, bursting with fruit flavours and acidity, as well as more accessible balanced profiles with predominant sweet notes. I was asked frequently to come along, however time is still one of my main enemies.