Kenyan Coffee: Exclusively Arabica
Kenya exclusively grows Arabica coffee. Fresh Roasted Coffee’s Kenyan coffee is grown in the Nyeri region with flavors like peach blossom and orange zest. For generations the locals never knew they were producing great coffee. Yet, today Kenyan coffee is thriving. In only 15 years new reforms allowed coffee farmers freedom over their coffee. Kenya is currently 17th in worldwide coffee production.
Characteristics of Kenyan Coffee
Most Kenyan coffees are Arabica varieties grown on volcanic soil with elevations from 1,400m to 2,000m. Both Robusta and Arabica beans have different flavor profiles. Robusta has a higher yield so costs less.
What Makes Kenyan Coffee Special?
Good Kenyan coffee is bright and intense with sweet, complex fruit flavors. Arabica coffee grows best in Kenya’s highlands. Robusta beans have a flat, bitter flavor used in mixes. Due to altitude and soil, most farmers grow Arabica. Wet processing creates a fruitier, cleaner cup. Kenya is one of the top global coffee regions for its full body and delicate flavors.