KENYA AROMA

Origin: High-altitude plateaus (Nyeri, Kirinyaga, Murang’a)

Profile: Effervescent, Intense, and Complex

When we speak of Kenya Aroma, we are referring to the world’s most distinctive and “electrifying” coffee profile. Kenyan coffees are celebrated for their bold acidity and a unique, savory-sweet complexity that is often compared to fine wine. These beans are grown in red volcanic soil at extreme altitudes (up to 2,100 meters) and undergo a rigorous “double-washed” fermentation process, which creates unparalleled clarity and brightness.

Whether graded as AA (large) or AB (medium), the “Aroma” of Kenyan coffee is unmistakable—a pungent, floral, and fruity fragrance that fills the room the moment the beans are ground.

Flavour Experience

Body: Medium to full, with a juicy, wine-like mouthfeel.
Notes: A sophisticated explosion of blackcurrant, cranberry, and grapefruit, layered over a base of tomato-leaf savory sweetness.
Acidity: High and “phosphoric”—intense, sparkling, and deeply refreshing.
Finish: Exceptionally long and clean, with a lingering blackberry sweetness.

Best Enjoyed As

Kenya Aroma is the ultimate choice for those who view coffee as a culinary experience:

The Precision Pour-Over (V60 or Chemex): Essential for capturing the high-frequency fruit notes and the delicate floral aromatics.
Flash-Chilled Iced Coffee: The intense acidity and berry notes make this perhaps the best coffee in the world for drinking cold.
Light to Medium Roast: To preserve the volatile acids and “currant” flavors that make Kenya famous; roasting too dark will destroy its unique character.

The “Kenyan Process” Secret

The secret to the “Aroma” lies in the fermentation. Kenyan coffee is often fermented twice and then soaked in clean water. This extreme level of processing removes every trace of sugar and mucilage, leaving a bean that is “squeaky clean.” This is why Kenyan coffee has such a transparent, vibrant flavor profile compared to any other origin.