This coffee is sourced from small farms located in the middle of the country, south of Mount Kenya, on the high plateaus of the Kiambu appellation. Its plots reach an altitude of up to 1,900 meters.

Producers send their freshly harvested cherries to cooperatives, which then prepare the coffee. It is worth noting that Kenya has a unique way of preparing its green coffee. It has in fact inherited one of the most efficient preparation methods from the British (in terms of cup quality). This process, known as Kenyan washing or double washing, is considered a national expertise.