Kapsakisio lies in the slopes of Mt Elgon in western Kenya, bordering Uganda. The region has a potential for producing coffee of great quality but not well established like central Kenya. It’s under Kapsakisio cooperative society, with about 800-1000 smallholders. The soil is fertile and rich in organic matter with a high water retention capacity. Altitude is between 1600-1700 masl. After harvesting, all coffee is delivered to the factory and depulped the same day, under wet processing methods. It is then fermented overnight, washed, soaked, then spread on drying tables.
For more information on Kenyan coffee, visit our Kenya Origin Page.