Elevated Aroma from Mountain Heights

1,400 to 2,000 meters above sea level

Main harvest: October – December; Fly crop: June – August

Kenya’s coffee-growing regions thrive in red volcanic soil with abundant nutrients, creating a distinctive terroir enhanced by cool highland temperatures, resulting in a uniquely aromatic coffee profile.

Situated along the equator in the coffee belt, Kenya experiences minimal seasonal variation, leading to two annual harvests sold through weekly auctions.

Kenya boasts 160,000 hectares of coffee cultivation, with one-third of this land designated for plantations. The majority, however, is worked by smallholder farmers organized into cooperatives, a pivotal element of the Kenyan coffee industry.

Stringent processing standards are upheld, with meticulous sorting, wet-washing to de-pulp the fruits, and sun-drying on “African Beds.”

The country’s coffee production predominantly focuses on Arabica beans and revolves around five primary varieties: SL28, SL34, K7, Ruiru 11, and Batian, primarily cultivated in regions such as Nyeri, Kirinyaga, and Murang’a.

Kenyan coffee is renowned for its vibrant acidity, sweet notes, and distinctive black currant flavors, culminating in a dry, wine-like finish. Quality control is rigorously enforced by the Coffee Board of Kenya, ensuring consistency across all batches.