KENYAN

Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica.

Region: Kenya, Africa

Altitude: 4,900 - 6,900 ft above sea level

Variety: Typica, SL-28, SL 34

Harvest Period: Main Harvest: October - December; Fly crop: June - August

Process: Typically fully washed, dried on raised beds

Cupping Notes: Round body, solid acidity, cherry, pleasant drying finish

Aroma: malt

Flavor: citrus, lemon zest

Body: round

Acidity: bright