Main crop October–December; early crop around May–July
East Africa · KE
Kenya
Bright · blackcurrant · winey acidity — Kenya began growing coffee in the late 19th century. Volcanic soils around Mt. Kenya shape a cup famous for brightness, blackcurrant notes and wine-like acidity.
The origin
About Kenya
Kenya began growing coffee in the late 19th century. Volcanic soils around Mt. Kenya shape a cup famous for brightness, blackcurrant notes and wine-like acidity.
Hundreds of thousands of farmers — many smallholders — grow coffee on the slopes of Mt. Kenya and Mt. Elgon. Auction systems and careful washing-station work have made Kenyan lots a benchmark for clarity and intensity.
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Growing Kenya
Reference notes
Crop-level notes we use when roasting. Lot detail is confirmed bag by bag.
1,400–2,000 m above sea level
SL28, SL34, Ruiru 11, Batian
Primarily washed, with meticulous sorting
Nyeri, Kirinyaga, Kiambu, Murang’a, Embu, Meru, Mt. Elgon
In the bag
Blends from Kenya
Roasts that carry this origin in the cup.
Keep exploring
All origins
Other origins
BR
South America
Brazil
Mild sweetness · nutty · low acidity
Read about Brazil →
CO
South America
Colombia
Smooth · mild · medium–high acidity
Read about Colombia →
ET
East Africa
Ethiopia
Fruity · floral · sweet · light acidity
Read about Ethiopia →
GT
Central America
Guatemala
Spicy · rich · medium–full body
Read about Guatemala →
Taste the origin