Kenya’s Arabica

Descrição

Kenya Arabica coffee is celebrated for its vibrant and complex flavor profile, grown in the high-altitude regions of Kenya such as Nyeri, Kiambu, and Kirinyaga. The coffee benefits from the fertile volcanic soil and elevations ranging from 1,500 to 2,100 meters, which enhance its unique characteristics.

The coffee features a bright and lively aroma with floral and fruity notes. Its flavor is well-balanced, with bright acidity, a full body, and a natural sweetness. The finish is clean and crisp, often with a subtle hint of wine or spice.

Typically wet-processed to enhance clarity and brightness, Kenya Arabica coffee is harvested from October to December and from April to June. Many coffee farms in Kenya practice sustainable and organic farming, ensuring high-quality and ethically produced coffee.

A medium roast is recommended to bring out the best qualities of Kenya Arabica coffee, making it suitable for various brewing methods such as drip, pour-over, French press, and espresso. This coffee is highly regarded by both casual drinkers and connoisseurs for its rich and distinctive taste.