Kenya
Murang'a
Kenyan Arabica is grown on rich volcanic soils found in the highlands between 4500 to 6500 feet above sea level. Its altitude makes for a bright coffee, not for those who are adverse to acidity. Kenyan coffee is complex and can possess interesting fruit flavours of berry and citrus, some almost winey.
Kenyan Coffee: Interesting Facts
Small cooperatives produce about 55% of Kenya's coffee crop crop while the large estates grow the rest (45%).
Kenya is the 6th largest coffee producer in Africa and the 18th in the world.
Kenya doesn't produced any certified organic coffee beans, however, use of chemicals is rare due to excellent agricultural methods employed by coffee growers.
Cupping Notes: This coffee has a Medium Creamy Cup, Bright Acidity with complex flavor notes of Brown Sugar, Grapefruit and Peach.
Roast Level: Full City Plus/Dark
Producers: Small holders from Marang'a
Varietals: SL28 and SL34 of Kent and Bourbon ancestry
Altitude: 4500 to 6500 feet above sea level