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.

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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