Why Kenyan Coffee is So Special

Kenya has been producing some of the most sought-after and award-winning coffees in the world for decades. Thanks to the combination of high altitudes (1,600-2,100 meters), volcanic soils, careful processing and unique varieties such asSL28,SL34andBatian, Kenyan coffee develops a flavor profile that is rarely matched.

Most coffee is washed processed in Kenya, which gives it a bright, distinct and complex character. Think juicy notes of blackcurrant, grapefruit, tomato, rhubarb, and a long, winey finish.

Regions & Flavor Profiles

• Nyeri: Complex, floral, lots of citrus and red berry
  
• Kirinyaga: Full and juicy, often with notes of stone fruit and blackcurrant
  
• Embu & Murang'a: Slightly fuller and spicier, with chocolate and jammy sweetness
  

Kenyan coffee is often appreciated by advanced coffee drinkers, but is also perfect for those looking for a taste adventure with a clear acidity and elegance.

Specialty coffee from Kenya at Koffie Kenner

All Kenyan coffees in our range come from small farmers or cooperatives with full traceability. We work exclusively with roasters that roast these coffees in small batches and bring out the best in quality. Each bean is freshly roasted, with an eye for sustainability, fair trade and origin.