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
Flavor: citrus, lemon zest