Kenyan coffee, primarily high-quality Arabica, is globally renowned for its bright acidity, rich flavor, and distinct berry/black currant notes, achieved through unique volcanic soil, high altitudes, and meticulous wet processing. Key varieties include SL28, SL34, and disease-resistant Ruiru 11, with ‘AA’ denoting larger, flavorful beans. While a significant export and economic pillar, the sector faces challenges like climate change and outdated methods, prompting revitalization efforts focused on farmer support (like the cherry fund) and value addition.  

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Kenya Coffee School
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