Discovering the Unique Flavours of Kenyan Coffee

Kenyan coffee is highly regarded among coffee connoisseurs for its unique and complex flavours. Grown in the high-altitude regions of the country, Kenyan coffee beans are known for their bright acidity, fruity and floral notes, and rich, full-bodied taste.

Origins of Kenyan Coffee

Kenya's coffee industry began in the early 1900s when British settlers introduced coffee plants to the country. The favourable climate and growing conditions in the central highlands of the country led to the production of high-quality coffee beans, which quickly gained international recognition.

Today, Kenyan coffee is grown by small-scale farmers in the regions surrounding Mount Kenya, the Aberdare Range, and the Kisii Highlands. These farmers use traditional farming methods to cultivate coffee, including handpicking the beans and sun-drying them.

Unique Flavours of Kenyan Coffee

The distinct flavour profile of Kenyan coffee is due to several factors, including the country's high-altitude growing regions, rich volcanic soil, and the unique processing method used to produce the beans.

Kenyan coffee is typically washed, which means that the coffee beans are soaked in water to remove the fruit before they are dried. This process helps to create a clean, bright flavour with a crisp acidity that is highly prized by coffee enthusiasts.

In addition to its bright acidity, Kenyan coffee is known for its fruity and floral notes. The beans often have a citrusy, grapefruit-like flavour with hints of blackcurrant, apricot, and plum. These complex flavour notes are a result of the coffee plant's genetics, as well as the terroir of the growing region.