[ ROAST DAY 28 OCT 2020 ]



Coffee beans from Kenya are known for their bright, bold flavour and wine-like acidity. It is grown at high altitudes on the slopes of Mount Kenya and in the country’s central and western regions. Kenyan coffee is often grown using the “sloped land technology” method, which involves terracing the hillsides to create a more stable growing environment. The coffee cherries are harvested by hand and then processed using the wet method, which involves removing the outer layers of the cherry to reveal the beans inside. The beans then go through post-harvest processing and curing before they are shipped off to traders and roasteries around the world. Our specially tailored roast profiles yield a distinctive and highly sought-after coffee. Let us see some interesting facts about Kenyan coffee:

  • Kenya coffee is known for its unique flavour profile. It is characterised by a bright, fruity taste with a wine-like acidity. This is due to the country’s unique soil, climate, and altitude combination, which create the perfect conditions for coffee cultivation.
  • Kenya is the largest coffee producer in Africa, and the coffee industry is important to the country’s economy. Coffee accounts for around 20% of Kenya’s export revenues, making it the country’s third-largest export commodity.
  • Kenyan coffee is grown in the central and western parts of the country at altitudes ranging from 1,200 to 2,100 meters above sea level. The coffee is grown in well-drained, fertile soil and is harvested between October and December.
  • Kenyan coffee is typically harvested by hand and is very labour-intensive. The coffee cherries are stripped from the branches, and then the beans are extracted through wet processing.
  • The wet processing method involves removing the outer layers of the coffee cherry and exposing the beans to water. This helps to remove any remaining bits of fruit and mucilage and also helps to set the beans’ final flavour profile.
  • There are two main varieties of coffee grown in Kenya: Arabica and Robusta. Arabica is the most commonly grown variety, and it is known for its sweet, smooth flavour. On the other hand, Robusta is a hardier plant that is resistant to pests and disease but has a slightly bitter taste.
  • Kenya coffee is graded based on its size, flavour, and acidity. The top-grade coffee is known as “AA,” is made up of the largest beans with the most complex flavour profile. Lower grades include “AB” and “C,” which are made of smaller beans with less complex flavours.
  • Kenyan coffee is often blended with beans from other countries to create a more well-rounded flavour profile. For example, Kenyan coffee is often blended with beans from Colombia or Brazil to add body and balance to the final product.
  • The coffee industry in Kenya is highly regulated, and strict standards are in place to ensure the quality of the final product. The Kenya Coffee Board is responsible for enforcing these standards and promoting the country’s coffee industry’s development.
  • In addition to being enjoyed as a drink, Kenyan coffee is also used in traditional medicine and as a natural insect repellent. The beans are roasted and ground, and the resulting powder is mixed with water to create a natural insect repellent. The coffee plants themselves are also used to create a natural pesticide, as they produce a chemical called “pyrethrum” that is toxic to insects.

Kenyan coffee is known for its unique flavour profile and is important to the country’s economy and culture. From its labour-intensive harvesting to the process of its use in traditional medicine, this beloved beverage has many interesting and fascinating aspects.

Naivo‘s Kenyan coffee is a speciality single origin coffee sourced from co-operatives who bring together coffees from multiple small-scale farmers in Kenya. The beans are carefully hand-picked and processed after the harvest. They make their way to our roastery where they are roasted to perfection, resulting in a smooth, juicy and full-bodied flavour that is perfect for a morning pick-me-up. Get in touch with us and explore our range for a cafe-worthy cup or check out our options online to have delicious craft coffees delivered to your doorstep.

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Akash Ovian, formerly a Cocoa Futures Trader in Côte d'Ivoire, is the Head of Marketing at Naivo Café. His immense love for coffee is cheated only by calculated affections for beatnik poetry, literary fiction and scotch whiskey.

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