Our founder, Margaret, is a third-generation Kenyan coffee farmer devoted to helping other farmers -- particularly women -- reach sustainable, living wages. With little direct access to global markets, East African coffee farmers contend with a dozen or more middlemen, and sell at unfavorable prices that barely cover production costs. Women shoulder the lion's share of farming labor, but as non-landowners, reap little reward from their efforts. At Kahawa 1893, we allocate 25% of our profits towards supporting female farmers in Africa. Read more and shop online.
Our coffees are among the highest-rated specialty varietals, exclusively scoring over 88-91+ of 100 in ratings by expert tasters. Coffee in this ratings tier accounts for less than 1% of worldwide coffee production. High-altitude cultivation allows the coffee beans to mature slowly and develop rich, complex flavors not found in coffee from other regions. During annual harvest season, farmers hand-pick the coffee fruit encasing each bean, ensuring that only fully-ripe coffee cherries are used. The beans are then carefully processed in accordance to long-standing traditions. Similar to wine, terroir and processing contribute to our coffee's distinctive taste.
East African coffee is unique in its abundance of compounds, called polyphenols, that fight inflammation and oxidation and prevent jitters. These unique properties are a result of East Africa's equatorial location and ultra-high altitude coffee cultivation. The combination of extreme heat and cold result in resilient coffee trees adapted to produce an high levels of antioxidants. The coffee is then painstakingly farmed, processed, and roasted to retain its nutritional benefits. Kenyan coffee in particular is celebrated for its distinct berry and citrus notes.