Kenya is the connoisseur's origin: intensely flavoured, bracingly acidic, unmistakable. High-altitude farms on rich volcanic soil grow the SL28 and SL34 varieties, and a meticulous national auction system rewards quality, sorting beans by size and grade (the famous AA). The signature is blackcurrant — cassis and dark berry over a juicy, phosphoric acidity that makes the cup feel structured and alive. Few origins are so consistently, recognisably themselves.
Coffeesfrom Kenya
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Kenya's double-fermentation washing and weekly auction system are often credited for its remarkable cup clarity.
If you like Kenya, try
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