Sourced from the high plateaus of Kiambu near Mount Kenya, this coffee reaches elevations up to 1,900 metres. Grown primarily by smallholders and processed by cooperatives, its "double washing" preparation, a unique Kenyan method, accentuates its brilliant acidity. Combining traditional techniques with local terroir-adapted varieties, Kenya stands as a global specialty coffee icon, though facing environmental challenges in water management.
Acidity: High
Altitude: 1900 m.a.s.l.
Varieties: SL28, SL34, Batian, Ruiru 11
Process: Kenyan Washed
