Beyond India / Africa & Arabia

Kenya coffee

1400–2100 m · picked October to December, with a smaller fly crop in May to July · Arabica

Grown on the slopes around Mount Kenya, mostly by smallholders who deliver cherry to cooperative factories. Lots are graded by bean size (AA, AB, PB) and sold through the Nairobi auction, so a Kenyan bag names a factory rather than a farm.

Grown in: Nyeri, Kirinyaga, Murang'a, Embu, Kiambu
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: Washed, with a long double fermentation that gives the signature brightness

In the cup: Blackcurrant, grapefruit, tomato-like savoury acidity, winey and intense. Among the brightest coffees anywhere.

Next to Indian coffee: If a Baba Budangiri washed seems bright to you, Kenya is twice that. It is the coffee to try when you want to understand what acidity can be in a cup.