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.

Coffee production is a significant contributor to the economy of Kenya. The industry is noted for its cooperative system of production, processing, milling, marketing, and auction system. About 70% of Kenyan coffee is produced in small farms that control about 75% of the land under production. It was estimated in 2012 that there were about 150,000 coffee farmers in Kenya. Other sources suggest that 6 million Kenyans are employed directly or indirectly in the coffee industry.

The acidic soil in the highlands of central Kenya together with just the right amount of sunlight and rainfall provide excellent conditions for growing coffee plants. Coffee from Kenya is of the ‘Colombia mild’ type, and is well known for its intense flavor, full body, and pleasant aroma with notes of cocoa, high grade coffee from Kenya is one of the most sought-after coffees in the world.[3] However, due to a property boom in areas that grow coffee and price instability, production in this African Great Lakes country fell from about 130,000 tonnes in 1987/8 to 40,000 tonnes in 2011/12.

Source: Wikipedia