Kenya Swara - 5 lb Bag

Swara is part of our Sucafina Originals range, our line of consistent and affordable blends sourced from our vertically-integrated supply chain.

Named for the graceful and elegant gazelle, our Swara - Swahili for gazelle - will put a spring in your step. Though small, gazelles are capable of outrunning a cheetah. Like the gazelle, this quintessentially Kenyan coffee packs an impressive punch at a small price tag.

Selected by QC teams at our sister company in Kenya, vertical-integration and whole-harvest sourcing enable us to source Swara at an accessible price that supports roaster success and producer resilience. With our Swara, expect consistent, high-quality coffee at reliable and accessible prices. Its classic, high quality Kenyan profile is balanced, complex and full-bodied.

Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18 meaning that beans are between 6 and 7 millimeters in size.

The blend is composed primarily of SL28, SL32 and Ruiru-11 from small estates and cooperatives throughout Western and Central Kenya. These producers work with our sister company in Thika, Kenya.

Farmers selectively handpick ripe cherry and deliver it to washing stations near them. Some producers process cherry on their own farms. Cherry is carefully sorted at intake where under- and over-ripes, along with any foreign matter, are removed.

Once sorted, ripe, red cherry is added straight to the hopper and pulped using either a disk pulper or, if it's on the farmer’s own equipment, a small drum pulper. Coffee is fermented and then washed in clean water to remove any remaining mucilage.

Wet parchment is sorted and any damaged beans that remain are removed. Then, parchment is moved to raised beds to finish drying. Here, it is turned regularly to ensure even drying and covered at the hottest part of the day and overnight to prevent cracking and/or condensation. Workers will also regularly inspect drying parchment and remove any damaged beans. Drying time is usually around two weeks, depending on the weather at the time.

Once dry, parchment is delivered to Kahawa Bora Millers, one of our Sister Companies in Kenya. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability.

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained an impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of the total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.