| Origin | Africa |
| Region | Kenya AA |
| Farmer | Cooperative |
| Variety | Bourbon |
| Process | Washed |
| Roast | Medium |
| Altitude | 1,400-1,800 masl |
| Aroma | Cocoa notes |
| Flavour | Intense body with fruitiness of blackcurrant and grapefruit |
| Body | Medium, smooth |
| Acidity | Bright, zesty, citric |
| Cupping Score | 84 |
Kenya is one of the most scenically beautiful countries on the African continent, boasting white sandy beaches on the Indian Ocean, lush highlands, desert, savannah and fertile lowlands. The acidic soil is perfect for the coffee beans to flourish, especially the renowned Arabica bean.
A good Kenyan is one of the finest coffees available on the market, due to its intensity of body and fruitiness (blackcurrant and grapefruit).
The bulk of production is on small to medium sized farms, fully washed on site and sun dried on trestles in the sun. Coffee is graded according to size and sold in lots a the weekly auction. There are two harvests each year, the main crop is picked between October and December and the secondary crop (fly crop) picked between June and August.