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Kenya 🇰🇪 

Kenyan coffee is renowned worldwide for its exceptional quality and unique flavor profile. It's among the best coffee in the world, prized for its bright acidity, full body, and complex fruity and floral notes.

  • Growing Regions: Kenya's high-altitude regions, particularly around the slopes of Mount Kenya and the Aberdare Range, provide optimal conditions for coffee cultivation. These regions offer rich volcanic soil, ample rainfall, and plenty of sunshine, contributing to the coffee's exceptional quality.

  • Varietals: Kenyan coffee is predominantly made from Arabica beans, with the most common varieties being SL28 and SL34. These cultivars are known for their excellent cup quality and resistance to diseases.

  • Processing: Kenyan coffee is typically washed, which involves pulping the coffee cherries to remove the outer skin, fermenting them to break down the mucilage, and then washing and drying the beans. This method helps preserve the beans' inherent flavors and acidity.

  • Flavor Profile: Kenyan coffee is characterized by its bright acidity, often wine-like or citrusy. It also exhibits a full body with complex flavor notes, including blackcurrant, berry, citrus, floral, and sometimes even winey or spicy undertones. The acidity, sweetness, and complexity make it a favorite among coffee enthusiasts.

  • Grading: Kenyan coffee undergoes rigorous grading based on size, shape, and density. The highest grade is AA, followed by AB, and so on. This meticulous grading system ensures consistency and quality in the final product.

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