Coffee from Kenya
Bright acidity and berry fruit
Kenya - Master of Fruity Acidity
Kenyan coffee is among the most sought-after in the world. Its unmistakable, bright acidity paired with intense fruit aromas - from blackcurrant to grapefruit to tomato - makes it unique.
The Kenyan System
Most coffees are traded through weekly auctions in Nairobi and classified by a grading system:
- AA: Largest beans (Screen 17-18)
- AB: Medium size - frequently excellent quality
- PB (Peaberry): Single beans - particularly intense
Growing Regions
The best coffees come from the highlands around Mount Kenya: Nyeri, Kirinyaga, and Embu. Volcanic soils and 1,600-2,100 meters elevation create ideal conditions.
SL-28 and SL-34
The famous SL varieties (Scott Laboratories) are the backbone of Kenyan coffee. Bred in the 1930s, they are known for their exceptional cup quality.
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