Kenya is commonly described as having an almost sweet taste accompanied by wine-like or fruity overtones. They are well-known all over the world and sought after for their intense, full-bodied flavors accompanied by overtones of berry, citrus fruits, and mild floral fragrance.

REGION : Kenya

FARMER : Producers associated with coffee factories in Kenya

VARIETY : SL28, SL34, Ruiru 11, and Batian

PROCESS : Fully washed and dried on raised beds

SOIL : Volcanic loam 

ALTITUDE : 1400-1800 masl

ROAST LEVEL : 3/5

AROMA : Herbal, Fruity

FLAVOR : Berry, Lemonade, Sweet

ACIDITY : Soft

BODY : Medium

WHY WE LIKE IT : Well-balanced and complex

RECOMMENDED FOR : Black tea drinkers

Kenya AB is sourced from the Kenyan open auction system (Nairobi Coffee Exchange), where the quality of the coffee and generally transparent access has been credited for strong prices relative to other coffee origins. Most coffee is grown in the fertile foothills of Mount Kenya. Farmer plots are so small that size is gauged by the number of trees rather than the measurements of the land, which means producers often have more control to strategically pick and deliver only the ripest cherry to their local factory (wet-mill). Factories generally have an abundance of water lending to exquisite washing protocols that include soaking the beans in fresh water for long periods of time to solidify the hallmark Kenyan profiles.