Kenyan coffee is globally famous for its bright, wine-like acidity,
rich body, and complex fruity and floral flavor notes.

Kenya is located in East Africa with its southeastern edge on the coast of the Indian Ocean. The equator nearly bisects the country in perfect halves. Most of the elevation and precipitation occurs towards the south, while the northern half of the country is more arid lowlands.

Elevation is the primary driver of climate since the country lies directly on the equator. Rainfall primarily occurs along the coast and on the mountain slopes where air rises, cools, and condenses. The majority of the rest of the country is arid. Temperature variation is relatively low on the coast, while the inland highlands experience the widest temperature swings. March to May and November-December are the primary rainy seasons.

Flavor Profile and Characteristics

• Tasting Notes: Common flavors include black currant, blackberry, citrus (like blood orange or grapefruit), and floral undertones.
• Acidity: Known for a vibrant, crisp, and sparkling acidity rather than a heavy or dull bite.
• Body: Offers a rich, syrupy, and full-bodied mouthfeel.

Why It Tastes Unique

• High Altitude: Grown mostly between 1,400 and 2,000 meters above sea level where cooler temperatures make coffee cherries ripen slowly, boosting sugars and acids.
• Volcanic Soil: Rich soils around Mount Kenya and the Aberdare Range provide deep, nutrient-dense footing for the trees.
• The Wet-Processing Tradition: Most Kenyan coffee is fully washed (often double-washed), which brings out exceptional clarity and clean fruit flavors in the cup.

What Is Peaberry Coffee?

Peaberry coffee is a naturally rounded coffee bean that forms when one seed develops inside the coffee cherry instead of two. It is not a coffee variety and cannot be intentionally grown; peaberries are separated after processing and sorting.