Kenya
There are origins you drink with respect, and others with astonishment. Kenya belongs to the second category. Blackcurrant, ripe tomato, sharp acidity like a wet circuit — each cup is a revelation for those who dare to venture there.
The country of high-altitude coffee
Kenya produces coffee on the slopes of volcanoes and high plateaus between 1,400 and 2,200 meters altitude. This extreme elevation is the first key to its complexity: the cherries ripen slowly under a bright sun but cool nights, accumulating a rare aromatic density.
The regions of Nyeri, Kirinyaga, and Muranga are the most renowned. Each brings its nuances, but all share this Kenyan signature: bright acidity, intense fruit, long structure. A profile that divides enthusiasts and fascinates experts.
SL28, SL34 and the Kenyan washing
The absolute star. Developed in the 1930s by the Scott laboratories, it carries a blackcurrant and grapefruit acidity recognizable from a mile away. Very rare, highly sought after.
Companion to SL28, better suited to variable altitudes. Slightly softer profile, acidity present but rounder. Often blended together for optimal balance.
Modern varieties developed for disease resistance. Less intense profile, but increased accessibility for producers.
Kenya is known for its two-step washing process, with a long dry fermentation phase followed by a rinse with fresh water. This meticulous treatment is largely responsible for the clarity and aromatic cleanliness characteristic of Kenyan coffees. Each step is controlled with the precision of a mechanic preparing a car for departure.
The sensory profile of Kenya
Blackcurrant, redcurrant, lemon zest. Sometimes ripe tomato, hibiscus flower. An almost wine-like bouquet.
Bright and precise acidity. Not aggressive: structuring. Like a continuous bass under a clear melody.
Medium to light body in filter, denser in espresso. Silky texture, never heavy.
The finish stretches out. Lingering red fruits. Clean, without residual bitterness. A coffee that stays in memory.
Recommended methods
The filter method reveals all the clarity of Kenya. The acidity is fully expressed, fruity aromas are at the forefront. Water at 92–94°C, grind slightly finer than standard.
Demanding but spectacular. Kenyan acidity can seem aggressive if poorly extracted. A more developed roast is recommended. A reward for patient baristas.
Surprising in cold brew. The red fruits turn into natural lemonade. Refreshing, complex, a must-try in summer.
Kenyan Coffee available
Discover our selection of Kenyan origin coffees, carefully chosen for their aromatic intensity and signature acidity.
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