About Kenyan coffee.
Bright, complex, sought-after — and grown by hand at altitude.
Bright. Complex. Unmistakable.
Kenyan coffee is renowned for its bright acidity, full body and complex fruit-forward profile. Grown at altitudes of 1,400 – 2,000 metres on volcanic soils, with cool nights and a long maturation period, the country produces some of the most distinctive specialty Arabica beans in the world.
The signature Kenyan cup combines blackcurrant or grapefruit acidity, dense body and wine-like complexity — a profile shaped by varieties like SL28 and SL34, careful fermentation, and the meticulous grading that follows.
Three things shape a Kenyan cup.
Altitude
1,400 to 2,000 metres above sea level — cool nights slow cherry maturation, concentrating sugars and developing acidity.
Volcanic soils
Mineral-rich red-brown loams along the slopes of Mt. Kenya, the Aberdares, and the Rift Valley.
Selective picking
Smallholder farmers handpick only the ripest cherries — the foundation of the Kenyan quality reputation.
Five varieties, each with a signature.
SL28
1930sSelected by Scott Laboratories in the 1930s — blackcurrant, citrus, cane sugar. The backbone of Kenya's specialty reputation.
SL34
1930sSibling to SL28 — slightly more rounded body with similar bright acidity. Common across Central Kenya.
Ruiru 11
1985Disease-resistant hybrid bred at the Ruiru research station — high yields with good cup quality.
Batian
2010Released in 2010 by the Coffee Research Institute — disease resistant, high yielding, fast-maturing.
K7
1936Older variety that performs well in lower-altitude regions across western Kenya.
Where it grows shapes how it tastes.
Nyeri & Kirinyaga
1,400 – 1,900 m"Bright, juicy, blackcurrant and grapefruit notes"
Embu & Meru
1,300 – 1,800 m"Floral, tea-like, citrus with delicate sweetness"
Kiambu & Murang'a
1,500 – 1,800 m"Full-bodied, chocolate and stone fruit"
Western Kenya (Bungoma, Kakamega)
1,500 – 1,800 m"Sweet, mellow, with caramel undertones"
Rift Valley (Nakuru, Kericho)
1,800 – 2,000 m"Balanced, lively acidity, red fruit"
Three paths from cherry to green.
Fully washed
Cherries depulped, fermented and washed in clean water — the classic Kenyan profile with bright acidity and clarity.
Natural
Whole cherries sun-dried on raised African beds — heavier body, fruit-forward sweetness, complex aromatics.
Honey
Pulp partly retained during drying — bridging washed clarity and natural sweetness.
Bean by bean — Kenya grades by size and density.
AA
Largest beans · screen 17/18
AB
Smaller than AA · screen 15/16
PB
Peaberry — a single round bean
C
Smaller · screen 14
T / TT
Light, broken beans
The journey of every Kenyan bean.
Farm
Smallholder farmers across Kenya's coffee belt.
Cherry
Hand-picked, ripe red cherries at peak quality.
Mill
Hulled, polished and prepared for grading.
Grade
Sorted by size, density and defect-count.
Warehouse
Stored in climate-controlled, bonded facilities.
Auction
Sold via Nairobi Coffee Exchange or direct trade.
Cup
Brewed and enjoyed across the world.