Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch. The best Kenya coffees are not sold simply as generic AA or AB. They are specific auction lots sold to the highest bidder, and heated competition drives the prices up. Their research and development is unparalleled. Their quality control is meticulous, and many thousands of small farmers are highly educated in their agricultural practice –and rewarded — for top level coffee.
In general, this is a bright coffee that lights up the palate from front to back. It is not for people who do not like Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may More in coffee (acidity being the prized bright notes in the cup due to an interrelated set of chlorogenic Many acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or specific acids. While acids in coffee sounds More). A great Kenya is The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" More, and has interesting fruit (berry, citrus) flavors, sometimes alternating with spice. Some are clean and bright, others have cherished A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East African specialty coffees as well as in More flavors.