Kenya Coffee

Kenyan coffee is popular for it bright, winy acidity coupled with fruitier sweet taste with a mouthwatering aroma. It is either toned as black current or tart citrus giving it a pleasant and unique tropical taste.

Top Kenya Coffees

Bestseller No. 3
5 Reviews

Kenya AA Arabica Ground Coffee, Fair Trade Medium Roast, Single Source Coffee with verifiable Coffee Kenya Mark of Origin by Java House Africa (13.23oz)

  • 100% KENYA AA ARABICA GROUND COFFEE. SO WHAT MAKES A KENYA AA SO UNIQUE? The sweet fruity SL 28 Bourbon Arabica Coffee Variety is grown in Kenya's high altitudes with red, well drained volcanic soils and just the right amount of rainfall and equatorial sunshine. Additionally, meticulous attention to detail in coffee processing by well developed, farmer co-operatives all contribute in producing true Specialty Coffee like Java House Africa's Kenya AA.
  • SINGLE SOURCE COFFEE, VERIFIABLE - NOT SURE IF IT'S REALLY A KENYA AA? Java House Africa Coffee bears a COFFEE KENYA MARK OF ORIGIN by which you can verify the unit in your hand as being a true Kenya AA. Just enter the numerical portion of the CBK/CMO code in the agricultureauthority.go.ke portal for an assurance that you're enjoying authentic value.
  • PREMIUM HAND ROASTED COFFEE - BRINGS OUT THE FULL FLAVOUR - Medium roasted in small batches with careful precision by experienced Master Roasters to bring out the Full Flavour. With our ISO certified roasting system, you can expect Perfect Consistency in every Vacuum Sealed Bag.
  • FRUITY FRAGRANCE & AROMA, BRIGHT FLAVOUR - PERFECT HOT OR COLD BREW - Java House Africa's Kenya AA Smooth, Full Body Coffee draws you in with the intense Fruity Fragrance in the grounds that almost doesn't want you to exhale and then comes alive in your palate with a Bright Blackcurrant and Grape-like Flavour that lingers on in an after taste that seems to last forever. A truly unforgettable experience.
  • FAIR TRADE - FARMERS GET FAIR PRICE FOR THEIR COFFEE - We buy our coffee from the highly organized network Farmer's Coffee Cooperatives that bring the produce of their small-holder grower members to a well developed and transparent auction system that ensures they get fair prices.
Bestseller No. 5
13 Reviews

Kaffi Medium Dark Roast Premium Kenya AA Whole Coffee Beans Fair Trade Certified 16 Ounce Resealable Bag Package

  • 1. PERFECTLY BALANCED & AROMATIC- 100% Kenya Arabica Coffee Beans are a perfect balance of body, acidity, sweetness, aroma and aftertaste. Premium Kenya Coffee Beans are some of the World's Best Coffee. Our single origin coffee beans are grown in very fertile red volcanic slope-soils of Mount Kenya. The high altitude, cool temperatures, and perfect balance of rainfall and sunshine provide excellent growing conditions, resulting in coffee beans with the largest amount of fragrant oils and flavor.
  • 2. BOLD, DELICIOUS & FLAVORFUL - Expect a rich, sweet-like, smooth, delightful, bold brew without the bitterness, and a pleasing acidity with berry and citrus overtones, with a wine-like aftertaste
  • 3. FRESHNESS & RESEALABLE PACKAGING - Kaffi Trading Company coffee beans are meticulously hand-selected, roasted to perfection in small batches to medium-dark perfection, then packed and sealed to preserve freshness.
  • 4. EXHILARATING & ENERGIZING - Face your day with great confidence by rewarding yourself with some of the world's best Arabica coffee beans! Love our coffee or get your money back!
  • 5. FAIR COMMERCE & HELPING OF OTHERS - Our vision is two-fold: 1.To support our farmers and the development of their communities by providing fair-trade opportunities that market their coffee worldwide, 2. To support children enrichment programs and charities globally.
SaleBestseller No. 7
7 Reviews

Kenya AA Coffee Beans - Specialty Whole Bean Coffee. Medium Roast Kenyan Coffee. Fair Trade, Single Source Kenya AA Coffee with verifiable Coffee Kenya Mark of Origin, by Java House Africa (13.23oz)

  • 100% KENYA AA WHOLE BEAN ARABICA COFFEE. SO WHAT MAKES A KENYA AA SO UNIQUE? The sweet fruity SL 28 Bourbon Arabica Coffee Variety is grown in Kenya's high altitudes with red, well drained volcanic soils and just the right amount of rainfall and equatorial sunshine. Additionally, meticulous attention to detail in coffee processing by well developed, farmer co-operatives all contribute in producing true Specialty Coffee like Java House Africa's Kenya AA.
  • SINGLE SOURCE WHOLE BEAN COFFEE, VERIFIABLE - NOT SURE IF IT'S REALLY A KENYA AA? Java House Africa Coffee bears a COFFEE KENYA MARK OF ORIGIN by which you can verify the unit in your hand as being a true Kenya AA. Just enter the numerical portion of the CBK/CMO code in the agricultureauthority.go.ke portal for an assurance that you're enjoying authentic value.
  • PREMIUM HAND ROASTED COFFEE - BRINGS OUT THE FULL FLAVOUR - Medium roasted in small batches with careful precision by experienced Master Roasters to bring out the Full Flavour. With our ISO certified roasting system, you can expect Perfect Consistency in every Vacuum Sealed Bag.
  • FRUITY FRAGRANCE & AROMA, BRIGHT FLAVOUR - PERFECT HOT OR COLD BREW - Java House Africa's Kenya AA Smooth, Full Body Coffee draws you in with the intense Fruity Fragrance in the grounds that almost doesn't want you to exhale and then comes alive in your palate with a Bright Blackcurrant and Grape-like Flavour that lingers on in an after taste that seems to last forever. A truly unforgettable experience.
  • FAIR TRADE - FARMERS GET FAIR PRICE FOR THEIR COFFEE - We buy our coffee from the highly organized network Farmer's Coffee Cooperatives that bring the produce of their small-holder grower members to a well developed and transparent auction system that ensures they get fair prices.

Kenyan Coffee

Kenya produces one of the best and popular coffees in the whole world. It is considered one of all time high-end good quality coffee. The countries environment provides most perfect factors for coffee growing with most coffee growing region being on the slopes of Mt. Kenya and the Aberdare ranges. Coffee is also grown along some regions of Mt. Elgon. Though a lot of extensive procedures have been put in place farmer are still struggling with low prices due to the long procedures. This includes grading, marketing, branding and selling.

Flavor of the Kenyan coffee

It is revered for its deep and complex well balanced taste. It is commonly have sweet nuance with acidity which tastes like wine. Majority of the beans are grown in high elevations and contain very high content of acid.

The Kenyan beans are characterized by medium body with a juice like flavor that is bold. Depending on the variety of the bean the tone is either black current or tart citrus. They are usually finished and clean offering a great and unique tropical taste making a favorite to many and highly prized.

Conditions for growth

The famous Kenya Arabica coffee plant is cultivated in rich deep volcanic soils with altitudes running from about 1400- 2000 meters above MSL. It I said that that the most world finest coffee Arabica is grown in Kenya. The temperature is moderate, not to cool or hot and is usually around 19ï‚°C. Rainfall amount is well balanced in the whole year in the regions where coffee is grown in Kenya with the average rainfall annually being not less than 1000 millimeters. The soils are loamy and deep such that they don’t drain water fast or retain it for long (good drainage). This I just the right condition for coffee growing.

The regions where most coffee plantations are found in Kenya are characterized by gentle soft edged ridges whose terrain is not too steep in to the highland valleys with very swift running perennial streams.

Kenyan coffee goes through a well-defined protocol that ensures the consumers only get the best from the country. This goes all the way from planting seeds, production, picking, processing, grading, marketing and selling.

Popular priced Kenyan beans

SL- 34 and SL- 28 are the major profitable coffee beans. They were promoted by the labs from scot thus the names SL. The colonial government in Kenya, British in 1930 hired them to identify the most economical coffee beans in Kenya.

SL-28- It is dazzling and complex with acidity which is tomato like and unique.

SL-34- well revered for the crops tipped and bronze leafs and is resistance to low altitudes and heavy rainfall.

Production of coffee in Kenya

Coffee was first grown in Kenya in 1893. Coffee is a mix up of both small scale and large plantations which cover around 160 000 hectares. Social economic factors have greatly affected the industry as well as climate change making the annual production to vary greatly. Current production is about a million bags yearly. Coffee flowering is usually before the April rains and in October. There are two ripening periods for the coffee with an early ripening in May to July and the major one I October- December.

Processing Kenyan coffee beans

The major process used is the wet processing which is responsible for the finest coffee beans. Harvesting is done by use of hands and only the well ripen is picked. The overripe, unripe and defected is removed. The cherries are the wet pulped to get rid of the outer cover.

The mucilage, sugary coating which is left on the bean is removed using fermentation a process that takes around 3 hours. This bean is now sun dried on tables and is regularly turned to get the blue like color that Kenyan coffee is revered for.

After full drying the coffee is then packed for the milling. Farmers in Kenya also process their beans naturally by sun drying and then sell as coffee mbuni (unwashed) to the millers.

Sorting out and Grading

The mills remove the parched skin that covers the coffee beans and then the coffee is graded mechanically in to seven major groups: PB, round beans, commonly found one per cherry; AA, large beans and 6.20 millimeters screen; AB, B plus B GRADE WITH 6.80 screen in millimeters, a bean smaller than B; E, extra-large/ elephant beans; TT, any lighter bean blown from the other grades; T, thinnest, lightest, broken or faulty coffee bean.

Coffee Mbuni- This is the coffee which is not wet processed at all. It represents about 10 percent of total coffee produced and is classified as either light or heavy (ML OR MH). This is usually low priced and is bitter or sour liquor.

The coffee is then given numerical classification from one to ten. The raw, roast and liquor is analyzed this way with ten represent the beans with leas flavor and 1 the finest. Coffee cup is fine, fair or good. Fair is an average quality while there is also plain liquor.

Quality testing and assurance

The Kenya’s coffee board acts as the regulatory authority where coffee samples of the farmers are accessed and analyzed for quality. The process involves coffee grower representation and then a marketing decision is reached.

Current state of Kenyan coffee

Kenya has an advanced coffee production, milling, grading, marketing and selling and one of the best coffee protocols in the world. Open auction exporting and advanced research and facilitated and maintained by Kenya coffee cooperatives based on regions.

Total farmers in the country are approximated to be about 1500 with two thirds being accounted for by small scale farmers and the rest by large plantations.

The sad story about the Kenyan coffee is that the coffee growers are among the poorest in the universe. These is not only due to the presence of long brokering in the nations coffee industry but also fall of yields and the fact that the worlds prices are more unstable.

Most farmers are leaving the industry and focusing on other survival tactics. Most of the Kenyan farmers are older as the younger generation has no inspiration to join the industry. This has contributed to low yields. Boom of the urban center and the real property business have further affected ample coffee growing regions especially in the regions surrounding the capital, Nairobi.

Kenyan coffee bean roasting methods

Kenyan coffee can either be light, dark or medium roasted. Light roast is best preferred in highlighting the creamy, sweet, wine like and fruitier flavor of the coffee. The peaberry, AA and AB Kenyan coffee respond in a varying manner to heat. Using a darker roast, may be medium will help in best highlighting the sweet berry taste of the bean.

Light roasts more brings out banana nuances with malty flavor while medium roast will outline the caramel and cocoa tone.

While roasting, Kenyans prefer the slow drying when the first audible crack sound is heard. This help in pushing the sweetness and developing the unique mouth fill. The beans are best if left to rest for about 2 days after processing to enhance the sweetness more.

Brewing methods

Kahawa chunghu: This is also known as the bitter coffee from Kenya. It was sipped from miniature cups by the elderly men from Swahili traditionally. It is brewed using a charcoal stove (jiko) using a brass kettle and obtains it bitterness from cinnamon, ginger, cardamom among other spices. It is known for fighting sleep/ fatigue and blood circulation enhancement.

Other methods include French press, steeping and a bright cold brew. Note that Kenyan coffee is best flavored when is ground not so fine to standard and brewed not too strong.

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Amazon Best Seller Products List Last Updated on 2019-07-18