Kenyan coffee is highly valued among coffee connoisseurs for its unique and complex taste.

Grown in the highlands of the country, Kenyan coffee beans are known for their bright acidity, fruity and
floral notes and their rich, full-bodied taste.

Origins of Kenyan coffee

Kenya’s coffee industry began in the early 20th century, when
British settlers brought coffee plants to the country. The favorable climate and growing conditions in the central highlands of the country led to the production of high-quality coffee beans, which quickly gained international recognition.

Today, Kenyan coffee is grown by small farmers in the
Regions around Mount Kenya, Aberdare Range and Kisii Highlands. These farmers use traditional farming methods, including picking the beans by hand and drying them in the sun.

The distinctive taste profile of Kenyan coffee is
This can be attributed to several factors, including the country's high-altitude growing areas, rich volcanic soil and the unique processing method used to produce the beans.

Kenyan coffee is usually washed, that is, the
Coffee beans are soaked in water to remove the fruitiness before being dried. This process contributes to a clean, fresh taste with a crisp acidity that is much appreciated by coffee lovers.

In addition to its bright acidity, Kenyan coffee is
known for its fruity and floral notes. The beans often have a lemony,
grapefruit-like taste with hints of blackcurrants, apricots and plums. These complex flavors are the result of the genetics of the coffee plant and the terroir of the growing region.