Café de Kenia

Kenyan coffees are famous for their phosphoric acidity, which is found almost exclusively in coffees from this origin. This type of acidity is the same as the acidity in Coca-Cola. Try this coffee and then have a Coke—you’ll see. This coffee comes from the Gachatha cooperative, located on the slopes of the Aberdare Range in Karundu, Nyeri County, about 150 km north of Kenya’s capital, Nairobi.

If you’re a coffee geek, you might be interested to know that this area experiences moderate bimodal rainfall, and temperatures here range from 13 to 24°C throughout the year. The region has deep, fertile, well-drained red volcanic soils that are ideal for coffee production.

Washed-process Kenyan coffee is acidic and fruity, with notes of nuts, citrus, and white flowers. It’s balanced, with good body and intense sweetness. Ideal for any brewing method, but especially for filter methods.