Kenyan coffee beans
4 coffees · from 2 roasters
Kenyan coffee is grown on the volcanic slopes around Mount Kenya, in counties such as Nyeri, Kirinyaga, Embu and Murang'a. Most farmers belong to cooperatives that process their cherry together at a wet mill, which Kenyans call a factory, so many Kenyan coffees are named after the factory rather than a farm.
The varieties SL28 and SL34, careful washing with long soaks, and high altitude give Kenyan coffee its reputation: bright, juicy acidity, a syrupy body and flavours of blackcurrant, grapefruit, rhubarb and tomato.
Below are the Kenyan coffees currently listed by roasters on A Cup Of Stories.
Roasters in this guide
How to brew them
Questions
What do AA and AB mean on Kenyan coffee?
They are size grades. AA is the largest screen size and AB is the next one down. The grade says nothing about flavour on its own, and many excellent Kenyan coffees are AB.
Why is a Kenyan coffee named after a factory?
In Kenya a factory is the wet mill where a cooperative's members bring their cherry to be pulped, fermented, washed and dried. Lots are tracked by factory, so that is the name you see.
Is Kenyan coffee strong?
It tastes intense because of its acidity and body, but it does not have more caffeine than other Arabica coffees.