Kenyan coffees stand out for their distinctive flavour profile marked by vibrant acidity, full body, and unique notes like blackberries, black currants, and wine-like undertones. Mount Kenya's high altitude makes the coffee beans denser and richer; their meticulous "washed" processing method, combined with the country's volcanic red soils, gives the coffee clear and varied flavours.
The strict Kenyan grading system ensures that only the best beans reach consumers, with AB being the top grade, often connecting with quality. Unique coffee varieties like SL-28 and SL-34 and the cooperative system of smallholder farmers further enhance the consistent quality of Kenyan coffee. In short, every cup of Kenyan coffee serves a deep-rooted tradition, skill, and a relentless commitment to excellence.
SUGGESTED PARAMETERS
Espresso (1:2.1)
19 g IN
40 g OUT
28 seconds
V60 (1:16)
20 g IN
320 g OUT
2m30s
