Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica coffees.
All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening.
The Kenya profile is very unique and distinguishes itself easily from other origins. Intense citrus brightness all along the palate and notes of vanilla and bergamot merge with complex winey flavors. A medium body provides balance and grounding.
- Roast Level: Medium.
- Region: Various – co op.
- Growing Altitude: 1,100 – 1,900 m.
- Varietal: Bourbon.
- Process: Washed, patio dried.
- Cup Characteristics: Bright big citrus, pink grapefruit & lemon acidity; black currant, spice & nutmeg; great intense body/balance; clean, chocolate & cane sugar.