Kenyan Arabica is renowned as the finest coffee from the African continent, boasting a complex and distinctive flavor.

Surprisingly, coffee cultivation in Kenya began relatively recently, around 100 years ago. The first coffee trees were introduced to the country by the British, who initially controlled the plantations and established a business around it. Over time, locals took over the initiative, creating small farms. Today, the majority of Kenyan coffee is grown by local farmers. Interestingly, the government at the national level oversees coffee sales, maintaining a high standard of product quality.

Kenya features predominantly high-altitude volcanic soils, imparting a pronounced acidity to the coffee. The wet processing method is employed. Kenyan coffee is known for its high quality, refined multi-dimensional flavor, and moderate bitterness.

General characteristics of Kenyan coffee:

• High acidity
• Notes of red fruits and berries
• Wine-like undertones
• Hints of black tea and lime

We've selected the tastiest lots of specialty coffee from Kenya for you.