Origin Guide: Kenya

Renowned for its vibrant, wine-like acidity and complex berry profiles, Kenya's high-altitude volcanic soils produce some of the most sought-after and recognizable coffees in the specialty world.

Regional Characteristics

Nyeri: Located on the fertile slopes of Mt. Kenya, this region is famous for producing dense, heavy-bodied cups with intense blackcurrant and citrus notes.
Kirinyaga: Known for exceptionally high-altitude farms that yield clean, bright coffees characterized by floral aromatics and deep sweetness.
Murang'a: Produces well-balanced lots with complex stone fruit flavors and a distinct brown sugar finish.

Quick Facts

Altitudes: 1,600m – 2,100m+.
Processes: Primarily Washed (often utilizing the traditional "Double Washed" Kenya process).
Common Varietals: SL28 & SL34 (the heritage varietals responsible for Kenya's signature acidity), Batian, and Ruiru 11.
Harvest: Main Crop (October – December); Fly Crop (June – August).

Sourcing Ethics & Producers

Most Kenyan coffee is traded through a transparent auction system or via direct trade with "factories" (washing stations). We prioritize working with cooperatives that ensure high premiums reach the smallholder farmers, supporting the infrastructure needed to maintain Kenya’s world-class quality standards.

Featured Coffees from Kenya

Now that you’ve discovered what makes coffee from this region unique, experience it for yourself. These seasonal lots represent our freshest arrivals from Kenya, available for a limited time while the harvest lasts.