Why Kenyan coffee is different

Arabica, not Robusta

There are two coffee species in the world that matter economically: Arabica and Robusta. Robusta grows in lowlands, contains more caffeine, and tastes stronger, more bitter, more earthy. It usually ends up in instant coffee and cheap blends. Arabica grows in the highlands and is finer and more layered aromatically. Kenya relies almost entirely on high-quality Arabica. What you get is the more refined bean from the start.

The varieties: SL28, SL34, Ruiru 11, Batian

Kenya has its own deliberately developed top varieties. In the 1930s, SL28 and SL34 were selected. To this day they are legendary and a reason for the typical flavor: intense blackcurrant-like acidity and full body. Later, the more resilient varieties Ruiru 11 and Batian were added without sacrificing quality.

Altitude shapes the taste

The higher and cooler it is, the more slowly the cherry ripens, and the more densely sugars and aromatic compounds concentrate. Kenya's top coffees grow at 1,400 to more than 2,000 meters. This altitude is exactly where the famous clarity and acidity come from.

The washed process

Kenya is famous for its especially careful washed processing, often with double fermentation. This makes the coffee cleaner, clearer, and more transparent: fruit and acidity come to the front, nothing is concealed. One of the main reasons for the high international ratings.

AA, AB, PB: what the letters mean

Kenya sorts its coffee by bean size:

•      AA - the largest, densest beans. The top class, often the most intense and the highest paid. Our beans are AA+.

•      AB - slightly smaller, very common, often excellent and well balanced.

•      PB (Peaberry) - round single beans, especially concentrated.

•      C, TT, T - smaller or lighter grades.

The flavor profile in one sentence

Bright, fruity, lively: blackcurrant, citrus, berry, a hint of tomato, plus a full, silky body and natural sweetness. A coffee with character, not loud, but unmistakable.