Kenyan Coffee

Kenya’s coffee grows on the volcanic slopes of Mount Kenya and the Aberdares. Its washed SL28 and SL34 coffees are famous for intense, juicy acidity.

Altitude
5,000–6,500 ft
Harvest
October–December (main), April–June (fly crop)
Varieties
SL28, SL34, Ruiru 11, Batian
Usual process
Washed
Rarity index
75/100

Carried by 78 of 312 US roasters we track

On Roasterland
9 coffees · 9 roasters

In the cup

Blackcurrant, grapefruit and tomato

Bold and juicy: blackcurrant, grapefruit, red tomato and brown sugar, with a big, savory-sweet finish.

BlackcurrantGrapefruitTomatoBrown sugar

Taste profile

SweetnessMedium
AcidityBright
BodyMedium
BitternessLow

From our tasting of every coffee from this origin on Roasterland. Each coffee page has its own profile.

Kenya, side by side

Same origin, different small roasters. Each roasts it its own way.

About the region

Graded by size, famous for flavor

Most Kenyan coffee is grown by smallholders who deliver cherries to cooperative factories in Nyeri, Kirinyaga, Kiambu and Murang’a. There it is fermented, washed, soaked and dried on raised beds.

Kenyan lots are graded by bean size: AA is the largest, then AB. Size doesn’t guarantee quality, but the best Kenyan coffees are among the most expensive in Africa.

Roasters who roast Kenya

Backroom Coffee Roasters Columbus, OH Black & White Coffee Roasters Raleigh, NC Brio Coffeeworks Burlington, VT Carrier Roasting Co. Northfield, VT Indaba Coffee Roasters Spokane, WA

If you like Kenya, try

AfricaEthiopiaJasmine · Bergamot · Blueberry · Lemon AfricaRwandaRed fruit · Black tea · Floral · Citrus AfricaBurundiRed currant · Black tea · Orange · Floral

Questions about Kenya

What does AA mean?
It is a size grade for the largest beans. It doesn’t guarantee flavor on its own.
Why is Kenyan coffee so bright?
High altitude, SL varieties and careful washed processing all add acidity.