Kenya Coffee - Gourmet Guide

June 12, 2019 | By Dave Mattingly

Kenya Coffee from East Africa is among the finest and most distinctive coffee in the world. Kenya is a neighbor to Ethiopia, where coffee is believed to have originated. However coffee growing was not introduced to Kenya until 1893. The heart of the Kenya Coffee bean growing region is the high plateau region surrounding Mount Kenya, with exotic sounding places called Aberdare, Kisii, Nyanza, Bungoma, Nakuru and Kericho. These regions provide rich volcanic soil, a warm climate and ideal growing conditions for Kenya Coffee plants of the Arabica type.

Coffee grown on Kenyan farms is a high quality Arabica coffee that shares similar characteristics of the finest coffee: a bright acidity, full-body, with a pleasing aroma, floral tones, and a dry wine-like aftertaste. The rich flavor of black currant is also present in the best cups of Kenya Coffee. Most Kenya Coffee is grown by small farmers organized into cooperatives that process their own coffee. The Coffee Board of Kenya tests each lot of Kenya Coffee to ensure that all beans that go to market with the Kenya Coffee moniker meet their standards for quality and excellence. Kenya Coffee is sold through a democratic auction system in which beans are bid on in a weekly auction. Since the highest bidder wins in these transparent auctions, the best lots of Kenya Coffee beans command the highest prices. Kenya AA is a classification of coffee grown in Kenya, and is considered to be one of the world's finest gourmet coffees. Kenya AA Coffee is grown at elevations over 6,600 ft and is Kenya's largest, most evenly graded coffee bean.

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