Kenyan Coffee often ranks among the top 5 coffees in the world. One reason Kenyan coffees stand out is the “Kenyan Process” or double processing which Kenyan coffees undergo. This process is a stringent double fermentation process that gives Kenyan coffees a remarkably deep complexity. Along with complexity, Kenyan coffee often exhibits intense flavors, with wine-like acidity and a dry aftertaste. Commonly, the flavor profile includes fruits, lemon or citrus, and berries. A good cup will be well-balanced and sweet with a clean crispness.
A great starting place for roasting your own Kenyan green coffee beans is the highly rated Kenyan Makwa AA. The double A rating is the highest grade of Kenyan coffee. And the rating is well deserved. This highly aromatic coffee is exceptionally bright with a great balance. It’s very sweet and wine-like with flavors of black cherry, tropical fruits, toffee, black currant, and a slight taste of hops.