Kenya

For many tasters, Kenyan coffee is the global benchmark for acidity and complexity. It is grown in the country’s central highlands, in regions such as Nyeri, Kirinyaga, Murang’a, or Embu, on the slopes of Mount Kenya and the Aberdare Range, in deep volcanic soils at altitudes between 1,400 and over 2,000 meters. Its two rainy seasons allow for two harvests per year, and most of the coffee is produced by smallholder farmers who deliver the cherries to washing stations managed by cooperatives, known as "factories." There, it is processed using a meticulous washed method: fermentation in tanks, washing with clean water, and slow sun-drying on raised beds. The result is clean, bright, and juicy cups with a vibrant acidity reminiscent of fresh fruit. The most characteristic notes of Kenya are blackcurrant and blackberry, along with red berries, citrus fruits like grapefruit, and a black tea base, often with a sweetness reminiscent of wine or molasses, and a silky body. The historic SL28 and SL34 varieties, selected in the 1930s by Nairobi's Scott Laboratories, now coexist with the more disease-resistant Ruiru 11 and Batian. If you enjoy expressive, fruity coffees, Kenya is an origin that will not leave you indifferent.