Kenya Coffee Beans

Kenya is an African country famous not only for its natural wonders, but also for its beautiful coffee plantations. Even if it’s not a big producer, Kenya exports around 700,000 sacks per year, and its coffee is marked by unique flavours and aromas.

The main harvest season is between October and December. The first exports begin in November, from the port of Mombasa, but they continue almost all year round.

Kenyan farmers only produce arabica, processed by the wet method. Unlike other producer nations, in Kenya, coffee isn’t named after production areas or embarkation ports. Instead, it’s sold as Kenya washed arabica, followed by the sieve indication, expressed by the letters of the alphabet, in order to specify the beans’ size.

Kenya’s most famous coffee is Kenya washed arabica AA, produced from beans slightly larger than a size 18 sieve. Kenya’s coffees aren’t classified according to flaws or foreign bodies, because they are strictly selected and the smallest cherries are always rejected.

This coffee has a fruity, full-bodied, and piercing taste, with a medium-high level of acidity. It’s a grand cru coffee, which can be added to other blends to enrich them. Of course, it also works excellently as a single-origin coffee.