Kenya Coffee

Vibrant, Juicy and Bursting with High Elevation Flavor

Kenya is one of the most exciting coffee origins in the world. If Ethiopia is floral and elegant, Kenya is bold and juicy. These coffees pop with fruit character, sweet acidity and a clean finish that feels almost refreshing. They’re the kind of coffees that wake up your palate in the best way.

A little history

Kenya began producing coffee in the late eighteen hundreds, influenced by both missionary work and colonial agriculture. Over time the country developed a cooperative system that allowed small farmers to pool resources and deliver cherries to shared washing stations.

What really sets Kenya apart is its dedication to research and quality. The country invested heavily in developing coffee varieties suited to its climate. The famous SL varieties, developed in the nineteen thirties, still define Kenya’s signature flavor today.

How Kenyan coffee is processed

Kenya uses a washed style known as the Kenyan double washed method. Cherries are pulped, fermented, washed, soaked again in clean water and then dried on raised beds.

This extra soaking step helps create the clean, bright acidity and crisp sweetness people associate with Kenya. Processing in Kenya is intentional, structured and aimed at producing the highest clarity possible.

What Kenya coffee tastes like

Kenya coffees are some of the most expressive in the world. They lean toward lively acidity and bright fruit, but they also carry deep sweetness that balances everything out.

Common flavors
Blackcurrant
Red berries
Citrus like grapefruit or orange
Sweet tomato and savory fruit notes
Caramel and cane sugar
A clean juicy finish

These coffees often feel layered and complex. They’re bold without being harsh and fruity without being sugary. A really good Kenya cup is unforgettable.

Where it’s grown

Kenya’s best coffee comes from the central highlands where elevations frequently reach nineteen hundred meters and above.

Nyeri is the region most people think of first. It produces bright, berry forward cups with incredible clarity.
Kirinyaga sits next to Nyeri and offers similar fruit character with a slightly softer profile.
Murang’a and Embu produce balanced lots with citrus sweetness and a refreshing finish.
Kiambu, closer to Nairobi, offers chocolate forward coffees with gentle fruit notes.

The combination of high elevation, volcanic soil and cool nights gives the cherries time to ripen slowly, creating sugars and complexity that show up in the cup.

Why we like Kenya

Kenya offers a flavor experience you can’t get anywhere else. It’s lively, sweet and full of fruit. It works beautifully as a pour over or a bright morning drip. For espresso it can be stunning in the right profile.

For First Chair Coffee Roasters, Kenya is the origin we reach for when we want bright energy and bold character. If you enjoy coffees with juicy acidity, berry sweetness and a refreshing finish, Kenya is a must try.