Known for its consistently rich flavor along with a deep, wine-like acidity and pleasant aroma, Kenyan coffee beans have distinctly bright taste with complex tones of fruit and berry.
Growing Altitude: 1,700 – 1,800 meters
Harvest Period: November – December
Milling Process: Fully Washed, Sun Dried on Raised Beds
Aroma: Fresh, Floral
Flavor: Bergamot, Berries, Lemongrass
Body: Rich, Heavy
Kenyan coffees are wet-processed (washed) green coffees—bold and with a body that is usually full or medium.
At high elevations on the plateaus of Kenya some of the world’s finest premium gourmet coffees are cultivated. With a full body, pleasant acidity, rich flavor, and fragrant aroma infused with floral tones, Kenya coffee is known as the “Connoisseurs Cup.” Pause to appreciate the sublime, even intoxicating black currant undertones in the flavor and aroma. One reason a mug of Kenya coffee is known as one of the five best coffees in the world is that they have very distinctive flavors.
Also enjoyable is the winey aftertaste which exhibits notes of berry and citrus. Kenyan coffee is typically wet-processed and is known for its powerful character and potent sweetness.
Not subtle or delicate, Kenyan coffee is crisp and vibrant, often compared to a fine Ethiopian Harrar but with a fuller body and more overall richness in the flavor than Ethiopian coffees.