Kenyans are typically robust, powerful, and intensely flavored coffee with a sharp acidity, winey, dark cocoa, and syrup-rich finish. Kenyan coffee is ideal for many brewing methods, such as plunger, drip, stovetop, etc., where they will work well with higher-flavored lots.
Kenya Arabica coffee cultivated at altitudes ranging from 1200 to 2100 meters above sea levels. Globally celebrated for its bright acidity and a wonderful sweetness with a dry winy aftertaste which makes this coffee one of the best in the world.
