Kenya Coffee Beans

Kenya produces some of the most distinctive and sought-after coffee in the world. The country's growing regions are concentrated on the slopes of Mount Kenya and the Aberdare Range, at elevations between 1,400 and 2,000 metres, with deep, mineral-rich red volcanic soils that contribute significantly to cup character. Nyeri, Kirinyaga, Murang'a, and Embu are the most celebrated districts for specialty production, each producing coffees that share the hallmark Kenyan profile while expressing their own distinct terroir. The growing sector is dominated by smallholder farmers organised into cooperative societies, with the cherry processed at centralised factories — Kenya's term for wet mills — under the management of the cooperative. This structure, combined with a well-regulated auction system, has historically given Kenyan coffee strong traceability and consistent quality control.

What defines Kenyan coffee in the cup is its intensity. The SL28 and SL34 varietals, selected by Scott Laboratories in the 1930s for their yield and cup quality, produce a flavour profile unlike anything grown elsewhere: blackcurrant, tomato, and citrus acidity of unusual structure and depth, combined with full body, complex sweetness, and a long, clean finish. Double-fermentation washed processing, in which the coffee is fermented twice before final washing, strips the mucilage cleanly and enhances the clarity and brightness of these characteristics. Kenya AA, the country's largest bean grade, is the most widely seen on the international market, though AB and PB (peaberry) grades can be equally expressive. Any lots we are currently roasting will appear below.

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