coffee kenya
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Kenyan coffee is
globally renowned for its bright, wine-like acidity, full body, and rich fruity/berry notes, particularly blackcurrant. Grown primarily in high-altitude volcanic regions like Gatanga Region in Murang’a, Mount Kenya region around Kirinyaga, Nyeri and Embu and the Aberdare Range, it features top-tier Arabica beans (SL28, SL34, Batian, Ruiru 11) processed using the “wet method” for a clean taste. 
Wikipedia +3
Key Characteristics & Profile
- Flavor Notes: Blackcurrant, citrus, berries, and bergamot.
- Acidity: High, bright, and wine-like, often compared to premium wines.
- Body: Medium to full.
- Altitude: 1,700 – 1,800+ meters.
- Processing: Primarily Fully Washed/Wet Processed. Espresso & Coffee Guide +3
Grading System
Kenyan coffee is graded by bean size, not necessarily quality, though larger beans usually demand higher prices. Nairobi Coffee Exchange +2
- AA: The largest beans and most popular specialty grade.
- AB: A combination of A and B size beans, high quality.
- PB: Peaberry (single, round bean). www.tasteofkenya.org +4
Primary Varieties
- SL28 & SL34: The traditional varieties, famous for their intense flavor and high acid, though susceptible to diseases.
- Ruiru 11 & Batian: Newer, disease-resistant, and high-yielding varieties. Nairobi Coffee Exchange +1
Major Growing Regions
High plateaus surrounding Mount Kenya, Aberdare Range, Kisii, Nyanza, Bungoma, Nakuru, Kericho, and Nandi. Wikipedia
Production
Coffee production is split between large estates and over 800,000 smallholder producers organized into cooperative societies. The industry is highly regulated, ensuring high standards. Naivo Coffee Company +1