Kenya

Kenyan coffee is cultivated on the slopes of Mount Kenya and the Aberdare Range at elevations between about 1,500 and 2,100 metres, where iron‑rich volcanic soils and ample sunlight produce dense, flavourful beans. Distinct cultivars like SL‑28 and SL‑34, combined with meticulous double‑fermented washed processing, yield a bright, winey acidity with notes of blackcurrant, citrus and tropical fruit. Transparent auction systems and smallholder cooperatives contribute to consistently high‑quality lots that are prized for their clarity and complexity.