Kenyan coffee beans are celebrated for their exceptional flavor and potency, having a reverberating acidity akin to that of a glass of wine, a sweet smell, and a sparkling nutty-fruit taste.
In spite of this, the flavors and subtleties of Kenyan coffees have immense variability according to the area, cultivar and techniques employed in their preparation. This nation is immense, showcasing an array of different customs and cultures, making it an ideal location for those eager to explore different areas. People with an experienced tongue will be able to pick up an array of tastes when they try some of Kenya’s highest quality coffees.
Kenyan coffees commonly go through wet-processing (washing) and are deemed to be full-bodied, robust, and often of a medium weight.
In addition to growing coffee, Kenya also produces a bigger yield of tea. Cafes may be scarce, and the coffee harvests sprinkled between groves of avocado trees and nut trees.
Coffee Characteristics
Known for their potent sweetness and powerful character, Kenyan coffee tasting notes indicate it has a resonant cup presence, exhibiting intense flavors with a distinct winey richness and dry, winey aftertaste similar to Ethiopian Harrar yet with more of a full-bodied richness than Ethiopian coffees.
The characteristic qualities of an excellent Kenyan coffee can be described as vivid but fresh and sharp, rather than soft or delicate, and normally with an ideal proportion of flavors. The flavors of lemon and citrus can be detected, as well as a hint of pepper, and also hints of blackberry. The flavor that lingers after drinking Kenyan coffee may have a slight tartness or a wine-like taste to it.
The most delicious coffees from Kenya will be those that have recently been roasted by local coffee roasters who work with intermediaries and the farmers themselves residing in Kenya. Providing visibility throughout the supply chain assists roasters in conveying evaluations to the agricultural worker, who can adjust the cultivation and handling. Similarly, farmers can keep the roasters apprised of any sudden alterations or advancements related to the coffees, so that the roasting system can be modified accordingly.
Tasting Notes
In Kenya, the world’s best gourmet coffees are grown on lofty tablelands. Take a moment to savor the velvety texture, inviting acidity, deep flavor, and flowery perfume with captivating black currant hints in the taste and scent that come with Kenyan coffee, famously known as the “Connoisseurs Cup”. Kenya coffee is renowned as one of the finest coffees globally due to its unique tastes.
The pleasing taste of the wine has hints of berries and citrus, which is especially enjoyable at the end. Kenyan coffee is usually put through wet processing and is famous for its strong definition and strong sugary taste.
Kenyan coffee is not noted for being delicate or delicate but stands out with its distinctive crispness and dynamism. It has often been likened to Ethiopian Harrar, but it has a wider body and more taste strength than Ethiopian varieties.
The different tastes can differ drastically between areas, and each area produces its own versions of the widely praised Kenyan coffee beans. Most coffee you buy from the store will likely be good, but it’s tough to know where it originated from.
Kenya AA coffee is known as the most esteemed type and is characterized by being the largest beans, possessing extra fragrant oils.
Coffee Growing
The majority of coffee cultivated in Kenya is grown on high plateaus surrounding Mount Kilimanjaro, near elevations of 1,400 to 2,000 meters above sea level in volcanic soil. Kenya and the foothills of the Aberdare Range.
This altitude gives it the ability to be labeled as Strictly High Grown (SHG) or Strictly Hard Bean (SHB). Due to the altitude of the area, Kenyan coffees mature at a slower rate than normal, resulting in a more intense flavor and greater nutrient content within the beans.
The area that spans from 17,000-foot Mt. Kenya’s major coffee-growing region is found close to the capital city of Nairobi, while the smaller growing region is situated at the edge of the Uganda border, on the hills of Mount. Elgon.
Kenya’s coffee-growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. It is achievable to recognize the coffees from various locations if acquired straight – with elements such as early morning daylight vs. night sunlight impacting exactly how the tastes and compounds within the coffee cherry expand gradually.
The production of coffee beans takes place in many regions where various natural habitats can be found, offering shelter to a rich diversity of animals.
In Kenya, the coffee business is composed of both small-scale farming and cooperation operations, as well as bigger landholdings. Almost 6 million Kenyans are associated with the nation’s coffee sector, and the majority of farms have 50-500 trees.
This is significantly less than what is experienced in certain South American countries, where small farms can include as many as five thousand to ten thousand trees, spread over one to two hectares.
In Kenya, the process of milling and selling coffee is done cooperatively. During harvest season, auctions take place every Tuesday and can be extremely competitive, as vendors vie for the best Kenya coffees. This marketplace in Kenya has been in existence for many decades, stretching back before anyone alive today can remember.
It is very efficient, so most farmers have no choice but to sell their coffee (no matter the quality) to huge purchasers or processing places. This means that the exact lots or small-scale lots are hard to determine since the coffee is all sold together.
During peak season, it is necessary to taste up to 150 different coffees per day in order to determine the proper value for buyers, traders, and exporters.
The vastness and intricacy of Kenya’s coffee industry hamper coffee firms to source responsibly in a direct manner. Working with individual agronomists or cooperatives to develop consistent productive relationships that you can track is the best way to secure sustainable coffee, however, it takes a considerable amount of effort and is not a practical option for many coffee businesses.
Harvesting
Kenya’s coffee crops in general flower after the rains commence—this occurs in March and April, with the coffee cherry (fruit) ripening from May to July, and then again in September and October, with most of Kenya’s coffee cherry coming to ripeness from October to December.
Alkaline soil creates the best environment for vegetation in the upper elevation high-plateau regions located around Mt. Kenya, featuring the Aberdare Range, Nyanza, Kisii, Bungoma, Kericho, and Nakuru. The first plants of the Arabica variety, which grow in such regions, were brought to Ethiopia in the beginning.
What Is the Best Kenyan Coffee on the Market?
Good Kenyan coffee has a distinct flavor to it. This beverage is usually good to drink in moderation, with a light to medium body and a vibrant, clean-tasting flavor.
Aficionados of Kenyan coffee often talk about the aftertaste having a flavor reminiscent of wine, with a tangy or zesty quality. You can sample the robust taste of Kenyan coffee by trying out some of the below pleasing varieties.
Sterling Coffee Roasters Nyeri Kiandu Ab
This Kenyan coffee is exceptionally vibrant and has a pleasing sweetness to it. A sophisticated citrus fragrance and tartness complement the profound, permanent sweetness of pomegranate and dried cherries.
If you haven’t yet had the chance to experience Kenyan coffee, then Sterling Coffee Roasters’ beans could be a great introduction to what this region has to offer.
The beans produced by the company based in Portland, Nyeri Kiandu AB, possess a citrus scent and the acidity of a type of wine.
The primary tastes of this dish are cherries and pomegranates, but you may also detect slight undertones of lime, mango, blackberry, black currant, and red grape. If you like delicious fruit flavors, this coffee is perfect for you!
Volcanica Kenya AA Coffee Beans
Volcanica’s Kenya AA Coffee Beans are created using only Arabica beans grown above 3,000 feet, so that each bean is bursting with the most flavor.
Volcanic’s coffee is produced in earth that is derived from the break-up of volcanic rock, with Kenya being especially well-known for its fertile soil beneficial for the cultivation of robust and flavorful beans.
This mixture is strong, in perfect harmony, and not too sharp in taste. The flavor that is left in your mouth has hints of wine and is reminiscent of berries and citrus fruits. It’s not only the caffeine boost that will get your day off to a great start, but the delightful taste will leave you wanting more.
Green Mountain: Kenyan Highlands K-Cups
Fan of Keurigs? With Green Mountain’s Kenyan Highland K-Cup, you can quickly enjoy a delicious cup of Kenyan coffee. This is a medium-dark roast, exhibiting a wine-like tartness with a sweet, blackberry aftertaste.
These beans are produced and cultivated close to Lake Victoria. This region enjoys a productive atmosphere which is conducive to producing beans that are nourishing and full of taste. In addition to the pleasant flavor, these beans are also recognized to be Fair Trade Certified.
Fresh Roasted Coffee: Kenya-Aa
This Fresh Roasted Coffee selection has a medium-dark roast to it, making certain it’s full of flavor. This beverage is full-bodied with subtle notes of peach, citrus, and black tea.
These beans are cultivated in the Nyeri area of Kenya, situated in the south-west of the nation, where the soil is rich and volcanic.
The beans in this roast are obtained from small-scale local farms, which gives us confidence that they are properly attended to and handpicked to create the finest cup of coffee. Fresh Roasted sells bags that are 12 oz., 2 lbs., and 5 lbs. in size.
This gives you the alternative of buying a tiny portion if you’d like to experiment with it, or buying in larger quantities if you prefer.
Starbucks Kenyan Coffee
Starbucks’ whole bean roast is one of the most flavorsome products they have to offer. This African roast has a combination of flavors that provide a full-bodied, balanced cup; elements of tropic fruit and a little bit of brown sugar sweetness are present.
Grown in the hills of Kenya, these beans benefit from the high altitude climate, giving them a unique and delicious taste.
After the roasting process is finished, each bag of beans is immediately sealed shut in order to keep them at peak quality. Additionally, this Kenyan blend is available in whole bean form, so you can grind it yourself to ensure the optimal flavor and freshness.
Screen 18 Kenyan AA Single Origin Coffee
These AA beans are among the best beans that can be found not only in Kenya, but around the world, sold either as whole beans or in the form of ground coffee.
Harvested at heights higher than 6,600 feet, these fruits have a strong berry/fruit taste. This mixture has a taste reminiscent of wine with a sharp flavor and has a full flavor to it as well as a pleasant smell.
Screen 18 prepares every batch of coffee beans by toasting in small amounts in order to release the utmost flavor from the beans. Preparing the beans by heating them in small amounts guarantees top-notch freshness and flavor, providing you with the best cup of coffee you can drink.
Teasia Coffee Kenya-Aa Whole Bean Coffee
Teasia’s Kenyan AA coffee beans have developed a strong flavor due to the soil in which they are grown and the high elevation in which they are cultivated, making them a sought-after delicacy among coffee lovers. Teasia takes care to cultivate their beans in the most fertile earth attainable.
Furthermore, they postpone picking the beans until they become fully grown, resulting in richer and tastier coffee.
Teasia roasts their coffee beans on a small-scale, utilizing the most advanced and eco-friendly technology out there.
Putting in lots of effort and dedication over the course of cultivation and roasting, they are zealous to furnish you with the finest beans achievable.
Volcanica Coffee Peaberry Kenyan Coffee
Peaberry coffee is one of the uncommon and delectable brews that can be obtained in the marketplace. Hence, the peaberries produced by Volcanica as a result of the optimal environment provided by Kenyan soil are especially strong. This drink has a mild tartness that makes it enjoyable to drink and ideal for beginning the day.
This coffee has hints of flowers and citrus, making it robust and flavorful with a sweet scent. This coffee is a medium-roasted mixture that has a moderate caffeine content, creating a strong and full-bodied flavor.
Sterling Coffee Roasters – Kenya Nyeri Gichathaini Ab
Sterling in Portland, OR prepared this coffee, which has a light-medium roasting and was proclaimed “HUGE!” by those who roasted it. Huge flavor, huge quality, huge love!
This full-bodied roast offers a bright and tart finish like lime, which is balanced by the sweetness of a blackberry syrup and pomegranate mix, giving it incredible flavor.
This roast has a wonderfully full-bodied flavor, giving off tastes of tropical fruits such as mango, berries, limeade, and a hint of watermelon Jolly Rancher. The combination of sweetness and tartness makes for a delicious cup of coffee.
Harvested from a region of altitudes ranging from 1,600 to 1,900 feet and in an area which receives a lot of moisture and also contains many minerals, this product is grown on a mountain. The beans grown in Kenya are considered to be among the most sought-after in the world of coffee cultivation.
These beans are washed prior to roasting, which aids in unlocking their flavors while still leaving the sourness of lime intact.