Kenyan coffee is world-renowned and often considered some of the best in the world. It’s known for its bright acidity, full body, and complex flavor profile. You’ll often find tasting notes of black currant, citrus fruit, and a wine-like acidity.   

Here’s a breakdown of what makes Kenyan coffee special:

• Unique Varieties: Kenya has developed its own unique coffee varieties, like SL-28 and SL-34, which are prized for their flavor and disease resistance. These varieties thrive in Kenya’s high altitudes and volcanic soil.   
• “Kenyan Process”: Many Kenyan coffees undergo a unique double-fermentation process, sometimes called the “Kenyan Process.” This involves fermenting the coffee cherries twice, resulting in a cleaner cup with more pronounced fruit flavors.   
• Grading System: Kenya uses a strict grading system based on bean size and quality. The highest grade is AA, followed by AB, then PB, and so on. Larger beans are generally considered higher quality as they tend to roast more evenly.   
• Auction System: Most Kenyan coffee is sold through an auction system, where buyers from around the world bid on lots of coffee. This ensures that farmers receive fair prices for their high-quality beans.   

What to expect in the cup:

• Acidity: A bright, vibrant acidity, often described as “black currant-like” or citrusy.   
• Body: A medium to full body, providing a satisfying mouthfeel.   
• Flavor: Complex and nuanced, with notes of black currant, lemon, grapefruit, and sometimes berries or tropical fruit. You might also detect a wine-like quality.   
• Aroma: Intense and fragrant, often with floral or fruity notes.   

If you’re looking for a bright, flavorful, and complex coffee experience, Kenyan coffee is an excellent choice.