Kenya coffee is rated within the industry as one of the world's best coffees, Kenya AA offers an excellent balance of strong flavor, acidity and body. A coffee full of power and character referred to as the "Connoisseur's Cup."
HERE'S WHAT OUR GREEN COFFEE IMPORTER HAS TO SAY:
Kenyan coffees are as majestic as the morning African sun rising over the savannah. These are powerful bright coffees that run the gamut from lemony to peppery from blackberry fruit to winey richness. These characteristics come together in an extremely complex coffee that is truly VIBRANT. A great Kenyan is not a subtle delicate coffee but rather a coffee full of power and character.
Suitable to the potential of these great coffees, the best Kenyan coffees are not simply sold as Kenya coffee, but rather are sold as specific auction lots to the highest bidder. We cup Kenyan over Kenyan to seek out and bid on those specific lots that excel. A decent Kenyan is still a great coffee, but with such high standards and potentials, time at the cupping table pays great dividends.
There is a perfect Yergacheffe, but there are many perfect Kenyans. For that reason, we often carry many different Kenyans at the same time. While Kenyans are easily identifiable in general character of the cup, they also have greatly varied personalities, like different siblings in a great family.
Geographic Coordinates: 1 00 N, 38 00 E
Cup Profile: Bright and Vibrant. Winey with nice Body
Language: English (official), Kiswahili (official), Numerous indigenous languages, Ethnic Groups Kikuyu 22%, Luhya 14%, Luo 13%, Kalenjin 12%, Kamba 11%, Kisii 6%, Meru 6%, other African 15%, non-African (Asian, European, and Arab) 1%
Production: (millions lbs.) 189,156,000
Exports: (millions lbs.) 146,916,000
Botanical Varieties Introduced from native arabica from Ethiopia. Ruiru II
Growing Regions: Mount Kenya, Kasii, Nyanza, Nakuru, Kajiado
Wet Processed: Yes
Dry Processed: NA
Altitude Meters: 1500-2100
Introduced: 1800's Fathers of the Holy Spirit Congregation
Harvest Times: Nov-Mar