Kenya
Punchy, juicy, blackcurrant-driven coffees. Kenyan AA is famous for a reason.
Kenyan coffees are grown at high altitudes on volcanic soils, mostly by smallholders organized into cooperatives. The country grades beans by screen size — AA is the largest, AB next, and so on. Size doesn't equal quality, but AA lots are often the most prized.
The signature Kenyan profile is blackcurrant, tomato, and bright citrus acidity, with a syrupy body. Nyeri and Kirinyaga are the most famous producing counties.
Processing is almost always washed (the Kenyan style is famous for its double-fermentation in clean water), which gives the cup its clarity. If you like wine-like, juicy coffee, Kenya is where you go.
92 coffees in the catalog →