Kenya Kirinyaga

Café Kenya Kirinyaga is a 100% Arabica specialty coffee with citrus and floral notes. The Kiri cleaning station was built in 1997. Today, 1,200 farmers from the surrounding villages of Gitumbi, Kirunyuini, Kerere and Kaboia deliver coffee cherries.

There are two harvests. An early harvest season from April to June and a second late harvest season from October to December.

• Picking: By hand
• Process: After pulping, the coffee is fermented overnight. It is then carefully cleaned in the steeping tanks.
• Drying: Sun-dried on African beds for 7 to 15 days.
• Coffee preparation: They meticulously harvest and sort the cherries before pulping, fermenting, washing and drying the coffee.

Our coffees are from sustainable trade

All our coffees adhere to international standards for sustainable coffee trade. In this way, we contribute to better conditions for producers and the environment.

Sustainable coffee takes care of itself:

• Producers: For better working conditions and fair prices for coffee producers.
• Development: Promotes access to education, health care and economic markets.
• From the planet: For a good ecological management of soils, crops, water, energy and waste.

Our cafés areISO 22000 certified.

ISO 22000 is an international quality certification for food safety. It was developed by the International Organization for Standardization. The ISO 22000 certificate is awarded to plantations, cooperatives, wholesalers and retailers or roasters who work according to the highest quality standards. Choosing Cafés Van Hove as your coffee supplier is a 100% food safe, traceable and qualitative choice.

A family business.

We are a small Belgian family business that was founded in 1954 by André Van Hove. Our job is to roast, create new flavors, perpetuate our ancestral blends and resell the coffees that we import straight from Asia, Africa, Oceania, Central and South America.

An artisanal roasting.

• We are focused on the freshness and quality of our products.
• We roast twice a week. To keep a high level of quality and freshness of the products, we roast in a slow, regular and traditional way. The time of cooking of our coffees varies between 16 and 20 minutes at a temperature of 225° at the end of roasting.
• We take care of all the production steps. From the picker to your cup.
• All our coffees adhere to international standards for sustainable coffee trade. In this way, we contribute to better conditions for producers and the environment.