Kenya Coffee
Kenya coffee is one of the more universally admired of coffee origins. Although Kenya produces less and less coffee every year, the coffee it does produce continues to rank among the world’s greatest and most consistent. The characteristic Kenya coffee profile is a triumph of classic refinement based on Kenya producers’ loyalty to their unique traditional coffee varieties and traditional wet processing and drying procedures. As is often the case in Ethiopia, the great coffees from Kenya are the product of disciplined cooperatives of small-holding producers.
Kenya Coffee Ratings and Reviews
The Kenya coffee reviews below are listed in reverse chronological order by review date. Only reviews published in the past five years are displayed. Click here to view older reviews of coffees from Kenya. Older reviews may no longer accurately reflect current versions of the same coffee.
Richly sweet-savory, spice-toned. Black currant, roasted cacao nib, freesia-like flowers, almond, molasses in aroma and cup. Sweet-savory in structure with crisply bright acidity; velvety mouthfeel. The quietly nuanced finish centers around black currant and freesia tones in the short, molasses and almond in the long.
Richly sweet, spice-toned. Black currant, molasses, amber oil, allspice, wisteria-like flowers in aroma and cup. Deeply sweet structure; smooth, rounded acidity. The finish displays an unusual sweetly musky quality suggesting amber oil, complicated by black currant and wisteria.
Richly sweet-savory, roast-cradled. Toasted coconut, black currant, tamari-roasted almond, myrrh, lavender in aroma and cup. Sweetly savory in structure with balanced, juicy acidity; buoyant, syrupy mouthfeel. The richly drying finish consolidates to notes of lavender and tamari-roasted almond.
Intensely sweet-tart, deeply rich. Blackberry jam, toasted coconut, dark chocolate, fine musk, fresh-cut redwood in aroma and cup. Sweetly tart structure with juicy, bright acidity; delicate, satiny mouthfeel. The quiet finish centers on notes of blackberry and chocolate in the short, musk and redwood in the long.
Intricately layered, deeply and sweetly pungent. Roasted cacao nib, lemon zest, lilac, candied ginger, frankincense in aroma and cup. Sweet-tart structure with bright, juicy acidity; full, syrupy mouthfeel. The complex finish sustains all of the flavor notes from the cup, sweet flowers in particular.
Delicate, sweetly tart. Roasted cacao nib, honeysuckle, tamarind, spearmint, plum in aroma and cup. Balanced structure with brisk acidity; crisp, satiny mouthfeel. Bittersweet in the short finish and sweetly wood-framed in the long.
Deep-toned, richly sweet-savory. Bergamot, butterscotch, red currant, dried hibiscus, almond wood in aroma and cup. Intricate, complex, balanced structure; delicate, silky mouthfeel. The finish, rich, long and deeply sweet, consolidates to bergamot and butterscotch.
