Central Kenya covers a spread of different key regions in Kenya, all surrounding Mount Kenya, easy accessible from the Capital Nairobi. The soil around Mt Kenya is know for it red colour and rich in minerals making it ideal for growing Coffee and Tea. The climate of those regions are generally cooler than that of the rest of Kenya, due to the region's higher altitude. Rainfall is fairly reliable, falling in two seasons, one from early March to May (the long rains) and a second during October and November (the short rains). Central Kenya is the key producer of coffee, one of Kenya's key exports. AB PLUS is a blend of coffees carefully chosen for their cup profile from one or several of the producing areas. Kenya has two crops; main crop and early crop. The main crop (late) is harvested from the month of November to December. The fly (early) crop is harvested during the month of May to June every year. We named this lot ADUMU after the famous Masai traditional dance. This dance honors the coming-of-age of young males, the Adumu involves the men jumping in the air to drums, chanting and clapping.
In the smallholder sector, harvesting is carried out by careful hand selection when the coffee cherries are perfectly ripe and is delivered to the farmers' wet mills the very same day. Cherry sorting is carried out to ensure only the very best cherries are used and inferior quality cherries removed. The pulping, fermenting and washing process is closely supervised, before the parchment is moved to the drying tables for slow sun drying on the famous African beds. Here is it regularly turned and protected from the harsh midday sun. When the coffee has been properly dried and conditioned the cooperative society will move it to the dry mill for secondary processing where the coffee is graded to extract the AB beans.
