Coffee production in Kenya

Kenya makes some of the juiciest, most intense coffees anywhere, with flavors like black currant, grapefruit or lime and strong tart acidity. If you like a cup that drinks almost like fruit juice, this is your origin; if acidity bothers your stomach, look elsewhere. Two label terms help. AA and AB are size grades, with AA the largest beans, so they tell you about bean size rather than guaranteeing flavor. SL28 and SL34 are the classic varieties behind that juicy character. Nyeri coffees tend to be the most tart and juicy, while Kirinyaga runs more floral and delicate. Kenyan coffee is typically washed with an extra soak, which keeps the cup clean.