Origins: Kenya

Kenya's coffee is world-renowned for good reason: nothing else tastes quite like it. The country's coffees are sought after both as single-Origin offerings as well as quality-improving blend components. First planted in Kenya at the end of the 19th century, coffee was introduced to indigenous smallholders in the 1940s, and rapid expansion occurred in the ensuing decades. Cup qualities range from the complex intense citric acidity and berry flavors of coffees grown by smallholders in the Mt. Kenya highlands to the heavy-bodied chocolaty coffees from the estate sector. The unique internal marketing system hinges around the Central Auction—a highly competitive and transparent marketplace that offers a large number of individual lots, all unique in grade and cup profile, to a concentration of export buyers.
Average production
700,000
bags
Planted area
110,000
hectares
Producers
500,000
Average farm size
<.5
hectares
Altitude
1400-1900
meters ASL
Harvest
April-Dec
Our Specialty Coffees

84.75

REGION: Lenana AA and AB

ELEVATION: Average 1,700 meters ASL

VARIETY: Traditional SL 28 and 34

PROCESSING: Hand-picked, dry fermented, fully washed, sun dried

FLAVOR: Sweet, brown sugar, vanilla, nutmeg, lemon, and apple

BODY: Balanced

ACIDITY: Balanced

84.5

REGION: Lenana AA and AB

ELEVATION: Average 1,700 meters ASL

VARIETY: Traditional SL 28 and 34

PROCESSING: Hand-picked, dry fermented, fully washed, sun dried

FLAVOR: Sweet, citrus, lemon, black cherry, and tobacco

BODY: Balanced

ACIDITY: Balanced

Our Micro-lot Selections
Kenya coffee is widely referred to as The Connoisseur's Cup - well-balanced, vibrant, clean and crisp. Those that we find to be of exceptional quality are available in our Pride of Kenya Micro-lot selection. each lot purchased is fully traceable and available as either AA or AB grade.