COFFEE FROM

Kenya

Kenyan coffee tends to showcase bright, juicy flavours with high acidity. The varietal, high altitude, volcanic soil, climate and processing are all key factors that contribute to the unique Kenyan flavours profile. Discover more about Kenya's history, processing methods and flavours on our Kenyan coffee guide.

Overview

Kenyan coffee, first introduced by the British in the late 1800s, truly flourished post-independence. Its success is attributed to advanced processing techniques, a unique open auction system, and a focus on high-quality varietals like SL-34 and SL-28. Grown mainly in rich volcanic soil at high altitudes, Kenyan coffee is acclaimed for its vibrant acidity and complexity.

We first visited Kenya in 2016 and have been buying coffee direct since the 2016 harvest. Every harvest we aim to purchase coffee from Kianderi and/or Kangunu co-operative.

Processing Methods

The processing in Kenya primarily involves the washed method, focusing on quality separation through density sorting. After pulping, the coffee undergoes fermentation, either dry or in water, followed by washing and sun-drying on raised tables. Some estates also produce high-quality naturals, although rare.

Flavour Profiles

The unique flavour profile of Kenyan coffee stems from its high altitude and volcanic soil, contributing to bright, vibrant acidity. These coffees exhibit a complex and balanced aroma, with a range of notes including floral, citrus, and black-currant, highlighting their exceptional quality.

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