The vibrant powerhouse
Kenya
Origin Details
Altitude
1,400 - 2,000m
Harvest Season
October - December (main), June - August (fly crop)
Varieties
4 common
Regions
4 featured
Processing methods
Common varieties
Coffee Heritage
History of Kenya
"The vibrant powerhouse"
Coffee was introduced to Kenya in the late 1800s by British colonists. The Scott Laboratories (SL) developed SL28 and SL34 varieties in the 1930s, which remain prized for their exceptional cup quality and are now being planted in other countries.
Shop KenyaAbout Kenya
Kenyan coffee is renowned for its intense, wine-like acidity and complex fruit flavors. The country's auction system and grading standards have fostered a culture of excellence that consistently produces some of the world's most distinctive coffees.
Kenyan coffees are unmistakable - bright, complex, and intensely flavored. The unique SL28 and SL34 varieties, combined with double fermentation washing, create the signature Kenyan profile. These are coffees for those who love big, bold flavors.
Flavor Profile
Famous Regions
Nyeri
Blackcurrant, tomato, complex
Kirinyaga
Bright, citrus, clean
Kiambu
Full body, berries, wine
Murang'a
Sweet, balanced, fruit