Kenyan highland avocado orchard with fruit on the branch

Sourcing coffee and avocado from East African originsContact Us rimallimited@gmail.com +254 740 759 359

Avocado

Avocado From
Kenyan Highlands.

Hass and Fuerte avocado sourced primarily from Kenyan highland orchards, prepared for export under controlled maturity, grading and cold chain.

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Two varieties

Hass and Fuerte,
Side by Side.

Both are commercially important and each suits a different market. Neither is presented as better than the other.

Hass avocado whole and halved

Hass

Appearance: Oval to pear shaped fruit with a small to medium seed
Skin: Thick, pebbled skin that darkens from green to deep purple-black as it ripens
Flesh: Pale yellow-green, creamy and smooth
Harvest: Main Kenyan season typically around March to September, with variation by region and season
Commercial use: Fresh retail, foodservice, guacamole and processing, oil extraction

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Avocado sorting line in a packhouse

Fuerte

Appearance: Elongated pear shape with a slender neck
Skin: Thinner, smooth green skin that stays green when ripe
Flesh: Pale green-yellow, smooth and buttery
Harvest: Kenyan season typically earlier than Hass, often around February to July depending on region
Commercial use: Fresh retail and foodservice in markets that prefer green-skin fruit

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Available origins, varieties and grades depend on sourcing season and buyer requirements.

Orchard to export

Fifteen Stages
Under Control.

Avocado quality is decided by maturity at harvest and by how quickly and consistently the fruit is cooled afterwards.

01OrchardFruit develops on established highland orchard trees.
02Maturity checkDry matter is tested before harvest is authorised.
03HarvestFruit is clipped with the stem intact to protect shelf life.
04Field collectionCrates are moved quickly out of direct sun.
05Packhouse receivingConsignments are logged and traced to the source orchard.
06Quality controlExternal defects, maturity and sizing are assessed.
07SortingFruit is separated by quality class.
08GradingSizing by count and weight according to buyer specification.
09WeighingCartons are filled to the agreed net weight.
10PackingFruit is packed to the destination market's carton configuration.
11Pre-coolingField heat is removed rapidly after packing.
12Cold storagePallets are held at controlled temperature.
13PalletisingCartons are stacked, strapped and labelled.
14Reefer or air freightLoading under continuous temperature control.
15ExportDocumentation is issued and the consignment departs.

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Ripe coffee cherries on the branch