Region: Aberdare Range, Kisii, Nyanza, Bungamo, Nakuru and Kericho
Screen Size: 17/18
Varietal: Ruiru II
Process: Fully washed and sun dried
Altitude: 1500-2100 meters above sea level
Aroma: Sweet and fruity
Body: Medium to full
Tasting Notes: Bright and fruity with a slight hint of citrus. Notes of lemony citrus may be present, even pepper, along with tones of blackberry. The aftertaste of a Kenya coffee may be quite dry with a lemony zest to it, or perhaps winey.
Additional info:There are more than 6 million people working in the coffee growing regions. Coffee lots are bought on the Nairobi Coffee Exchange auction, which is controlled by the Kenyan Board of Coffee. About 800,000 smallholder farmers are affiliated to 500 cooperative societies in the country and 4000 plantations are involved in coffee production which draw the livelihood from coffee earnings. The coffee beans are separated (sorted) and rated by bean size as well as shape, color, and density, with the general assumption being that bigger coffee beans are higher in quality. A general rules with Kenya coffee beans is that bigger beans have more essential oils that enhance the tastes and aromas. The largest and best coffee beans from Kenya are graded Kenya AA.