Coffee came to the country through European missionaries in the late 19th century. For 50 years, according to Dinesen in his book "Out of Africa", it was cultivated by Europeans on large plantations. Although currently 70% of the production is grown in small plantations grouped in cooperatives. Controlled by weekly coffee auctions that ensure its quality through meticulous controls of each lot auctioned, assessing the quality individually. It is grown in the highlands around Mount Kenya, and due to its volcanic activity in the past its lands are very fertile and ideal for growing coffee. Most coffee is wet processed and graded by size. This is AA.