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Bright Grapefruit / Sweet & ComplexKenya lies on the equator over the East African Rift, covering a diverse and expansive terrain that extends from Lake Victoria to Lake Turkana and Southeast to the Indian Ocean, the warmest ocean in the world.
From the Indian Ocean coastline, the low plains, which include the Masai Mara, rise to central highlands which include Mount Kenya, Mount Kilimanjaro. These are bisected by the Great Rift Valley. The Kenyan Highlands comprise one of the most successful agricultural production regions in Africa.
Kenya is a relative newcomer to coffee production (the end of the 19th century) given its close proximity to neighbouring Ethiopia and South Sudan, the birthplace of coffee. Much of Kenya’s crop was sold in London during colonial rule.
Most Kenyan coffee is traceable to local washing stations. All coffee is graded indicating size and to some extent quality, although some of the best coffee can also be found in smaller bean sizes.
Compared to the familiar low acidity, full bodied coffee of Brazil, Kenya is at the other end of the spectrum. The best Kenyan coffee is truly spectacular, characterised by bright intense grapefruit acidity, complex fruit notes and sweetness.