Kenya Coffee

Out of the many different types of coffee produced around the world, one of the most sought after varieties that consistently deliver on quality are the beans sourced from Kenya. Kenyan coffee is known for its distinctive flavor profile that comprises of berry and fruity notes, bright wine-like taste, and deep acidity. This coffee is a perennial favorite with coffee lovers who want their drink to contain that extra zing that appeals to their fully developed palates.

Top Kenya Coffees

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Teasia Coffee, Kenya AA Roasted Whole Bean, Medium Fresh Roast, 2-Pound Bag

  • SINGLE ORIGIN - 100% KENYA AA COFFEE: Kenya AA is considered to be one of the world's best coffee beans - the area has a reputation for absolute excellence, especially because it lies near the region where coffee beans first originated. Grown on volcanic soils and high altitudes, beans grow slower allowing more time for flavor development and maturity.
  • CUPPING NOTES: Full body and rich, strong flavor with a pleasant acidity. Fragrant floral aroma with a winey finish and berry and citrus overtones.
  • PROCESSING AND ROAST LEVEL: Beans are wet-processed (or washed), where the fruit covering the beans is removed before they are dried, to ensure a clean taste and bright acidity. Our Kenya AA beans are then given a Medium roast by one of Teasia's artisanal roasters.
  • FRESH SPECIALTY ROASTED COFFEE: We roast all our beans in small batches using the most advanced (and environmentally friendly) technology available to develop the unique characteristics and flavor profiles of each coffee bean. All freshly roasted beans are packed and sealed within 24 hours to ensure maximum freshness and quality.
  • STORAGE AND BREWING: To preserve your beans' fresh roasted flavor for as long as possible, we recommend they be stored in an air-tight container (or very tightly seal the bag it comes in), and keep it at room temperature. Avoid light to compromise the taste of your coffee, keep them in a dark and cool location. For best results, we recommend grinding your Teasia coffee no more than 15 minutes prior to brewing!

Kenyan Coffee

History of Kenyan Coffee

Kenya is a huge country with a long and varied coffee producing tradition. One historical account holds that coffee cultivation was introduced to Kenya by the French missionaries in the 1890s when they brought coffee plants from the Reunion Island to Kenyan. Another account holds that it was the British who brought coffee cultivation to this East African nation sometime later in the 1900s.

Either way, it was around the capital city of Nairobi that Kenyan coffee farms first started the production and development of the Kenyan Coffee profile. Most of the coffee produced throughout this country belongs to the high-quality Arabica type grown at an average altitude that ranges between 1,700 and 1,800 meters. The fruits are harvested during the months of November and December.

Coffee farming in Kenya is carried out in the cooperative model with small scale farmers accounting for 70% of the coffee production. Coffee farms are owned and operated by about 150,000 farmers in Kenya, with an additional 6 million Kenyans involved in the production cycle in one capacity or the other. Coffee plantations are located in the highlands around Mt. Mt. Kenya, the Aberdare Range, Kisii, Nyanza, Bungoma, Nakuru, and Kericho.

Why Kenyan Coffee?

Coffee is one of the most widely consumed caffeinated beverages around the world. Such wide consumption is bound to be driven by a variety of tastes and preferences. As such, most coffee chains and novelty shops tend to have a variety of different coffee types available for their customers. Over time, each of these coffee types, be they blends or single source coffees, gain their own dedicated following. Kenyan coffee is one such variety that appeals to coffee aficionados around the world.

Coffee production in Kenya, though a comparatively recent development, has been really thriving over the last century due to a variety of reasons. These factors range from suitable climate and natural resources to the development of an infrastructure and government initiatives to drive coffee growth and quality. Here is a closer look at the various features of Kenyan coffee and why you should try it out.

Suitable conditions

Kenya has a number of high altitude regions that provide the perfect backdrop for coffee farms and plantations. These regions have the perfect balance between optimum coffee producing temperatures, adequate sunlight, and soil conditions that enable high-quality coffee growth.

Apart from the climate and high elevation abundantly available across Kenya, it is the unique soil composition that has the biggest impact on the coffee produced in the region.Its high acidic content lends Kenyan coffee its characteristic brightness of flavor as well as its highly sought-after acidity.

Supportive infrastructure

The coffee growing in culture in Kenya is deep-rooted and supported by a sound economic and intellectual infrastructure. These elements work tirelessly in tandem with the farmers and laborers to ensure the maintenance and betterment of the quality of Kenyan coffee. The Kenyan government funds a sophisticated research team that constantly innovates new developments and improvements in existing fruit removal and coffee bean processing methods.

Furthermore, the auction system of selling batches of high-quality coffee to the highest bidder is another factor that contributes to the success of Kenyan coffee. The government-run cooperatives run an auction on a weekly basis. These auctions are preceded by the distribution of coffee samples amongst exporters who send the samples for tasting to potential buyers. Depending on the buyer feedback, exporters and distributors place their bids and buy the batches they seek.

The flavor profile

The distinct flavor profile presented by Kenyan coffee is one of its most attractive features. Depending on the region of Kenya where a particular batch of coffee was cultivated, the processing methods used, and the variety of coffee, the flavors of Kenyan coffee tends to vary in nuance. This enables lovers to Kenyan coffee to have access to a varied and full spectrum of taste through coffee sourced from this rich and diverse country.

Kenyan coffee mostly has a rich and heavy body with deep dimensions the mouth. The acidity in the soil of the high-altitude Kenyan coffee plantations lends its coffee a characteristic bright and acidic undertone. This leads to a flavor profile comprising of fruit notes such as bergamot, lemongrass, berries, etc. all wrapped in notes of wine.

The variety available

There are a few different varieties of Kenyan coffee that present slightly variable flavor profiles. This variation is caused by the natural factors affecting the crop during production due to being grown in different parts of Kenya. Such coffee types include the Kenyan Peaberry or Volcanic that offers a light and fruity profile, along with the SL-28 and SL-34 varieties which are the most popular Kenyan coffee exports.

The processing technique

The processing methods that the coffee fruits are subjected to contribute significantly to the development of their flavors as well as their quality. Kenyan coffee is processed through the wet method that lends it a green coloring. This process constitutes washing the fruits free of all the accumulated dust particles on its surface and then exposing them to direct sunlight on raised beds in order to dry them. The resulting beans are clean and of a green coffee variety.

Kenyan coffee is one of the foremost representatives of East African coffee flavors that appeal to many coffee lovers around the world. Ever since achieving independence from their colonial rulers, the Kenyan governments have shown remarkable foresight in constructing their coffee industry. This infrastructure not only delivers consistently on quality but also provides employment to hundreds of thousands of people in the country.

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