Farm to port
Five steps between
the field and your dock.
Coffee and French beans move on different timelines — weeks for one, hours for the other — but every lot passes through the same five checkpoints.
Sourcing at the farm gate
We buy directly from vetted cooperatives and contract farms in Kirinyaga, Nyeri, Meru and Embu, at prices agreed before harvest so farmers plan with certainty rather than guessing at market day rates.
Grading against export standard
Coffee is cupped and screened by bean size (AA, AB, PB); French beans are hand-sorted by pod diameter and straightness. Anything below export class is rejected before it ever reaches our store.
Packing to the freight
Coffee is bagged in GrainPro-lined jute for the multi-week sea voyage. French beans are pre-cooled and packed into vented cartons within two hours of picking, sized for the cold chain they'll travel in.
Paperwork, prepared ahead of time
Phytosanitary certificates, certificates of origin, and shipping instructions are drawn up before the lot leaves our store — not scrambled together at the port.
Sea for coffee, air for beans
Coffee moves by container through the Port of Mombasa; French beans fly out of Jomo Kenyatta International Airport, typically landing in Europe within 24–48 hours of picking.
Every lot, on record
Each shipment carries a lot number tying it back to its origin, grading date, and packing record — so if a question comes up after arrival, we can answer it in minutes, not weeks.
Have a shipment in mind?
Send us your product, grade, and destination port or airport.