The secrets behind the quality of Kenya coffee are hidden in red alluvial volcanic soil, unique varieties and exceptional agronomic cultivation. The meticulous hand-picking of the ripe cherries, sorting and wet-processing, dried under the equatorial sun, coupled with the stringent cupping procedures, ensure a Kenyan coffee profile which is second to none in the world.
Kenya’s specialty full-rounded Arabica coffee beans give a cup with fruity, balanced acidity and hints of black currant flavor. These are unique cup quality characteristics that are hard to find within other coffee producing countries.
So, you think Coffee? Make it Kenyan!
Coffee Kenya Presentation!
Nairobi Coffee Exchange
AFA – Coffee Directorate