With wild and punchy flavour notes like blackcurrant and blackberry, hibiscus and lime (we are not into the tomato flavours so much) they put a smile on our faces year after year.

The majority of the coffee produced in Kenya comes from smallholder farmers. These are not necessarily small people, but it means they only grow coffee on a small piece of land (usually under two hectares) and do not process the coffee themselves. Their cherries are being collected by cooperatives and processed at washing stations in the area.