While not a native Kenyan crop, coffee plants thrive thanks to Kenya’s diverse topography and position on the equator. Many of the Kenyan coffees on drop have been picked by our roasters for their complexity and unique citrus characteristics and aromas.
The majority of Kenyan coffee is grown around the extinct volcano Mount Kenya, in the central highlands. Across both its large former colonial estates and smallholder farms, Kenya has a very highly educated coffee industry, which produces extremely high quality lots. SL-28 and SL-34, two varieties identified by Scott Labs, make up the majority of the output while the AA or AB you may see in the names of Kenyan coffees correspond to the Kenyan coffee grading system where AA beans are the largest in size and generally considered of superior quality.