Kenya

Kenyan coffee is widely considered among the world's finest, prized for its intense brightness, complex acidity, and extraordinary flavor clarity. Grown at high altitudes on the slopes of Mount Kenya and in regions like Nyeri, Kirinyaga, and Murang'a, Kenyan coffee benefits from rich volcanic soil, consistent rainfall, and ideal temperatures. The country produces exclusively Arabica beans, with varieties like SL-28 and SL-34 being particularly celebrated for their exceptional cup quality.

Kenyan coffee is characterized by a remarkably bright, wine-like acidity that's vibrant yet refined, with a full body and intense flavor profile featuring prominent notes of blackcurrant, berry (especially blackberry and raspberry), citrus (grapefruit or lemon), and tomato-like savory undertones.