Kenyan coffee has long been regarded as the "Champagne of Coffee." Its bright, bold, and complex flavor profiles are unrivaled, and lately, the global specialty market has seen a massive surge in demand for Kenyan micro-lots.
1. The Terroir of the High Plateaus
Most of Kenya's premium coffee is grown at altitudes between 1,700 and 2,100 meters above sea level. The volcanic soil of Mt. Kenya provides the perfect mineral-rich foundation for the coffee trees to develop deep, concentrated flavors.
"In Kenya, we don't just grow coffee; we nurture it. Every cherry is hand-picked at the peak of ripeness, ensuring only the best quality reaches the processing station."
2. The SL-28 and SL-34 Varieties
Developed in the 1930s by Scott Laboratories, these varieties are the backbone of the Kenyan flavor profile. They are known for their exceptional cup quality, characterized by high acidity and intense blackcurrant notes.
3. The Double-Washed Process
Kenya is famous for its meticulous "double-washing" or "Kenya Process." This involves fermenting the beans twice and then soaking them in clean water, which results in an incredibly clean and vibrant cup.
Want to taste the difference? Join us at the Nairobi Institute of Coffee for a sensory session where we explore the diverse profiles of our home-grown beans.
