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Kenya Coffee Bean Growing Regions Cupping Introduction

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, As a neighboring country to Ethiopia, the homeland of coffee, the first coffee plant cultivated in Kenya can be traced back to 1893. Later, coffee was cultivated on a large scale by the British in highland areas at altitudes ranging from 1400 to 2100 meters, where there are volcanic ash soils rich in organic matter. Kenya's maximum temperature throughout the year ranges from 22°C to 26°C, with the lowest

As a neighboring country to Ethiopia, the homeland of coffee, the first coffee plant cultivated in Kenya can be traced back to 1893. Later, coffee was cultivated on a large scale by the British in plateau regions at elevations of 1,400 to 2,100 meters, where volcanic ash soil rich in organic matter is found. Kenya's maximum temperature ranges from 22-26°C year-round, with minimum temperatures of 10-14°C. Combined with suitable rainfall, these conditions provide the essential requirements for high-quality Arabica coffee beans.

Kenya's unique natural geographical conditions, along with the support of coffee farmers and the government, have enabled Kenyan coffee to rise to become a major coffee power in just one century. The rich fruit aromas, strong red wine notes, and abundant, lingering aftertaste of Kenyan coffee are particularly favored by many coffee connoisseurs.

FrontStreet Coffee · 2017 ToH Best Kenya Green Bean Data

First Place

Cupping Score: 85.30
Grade: AA
Variety: SL28/34
Estate Name: Fram Farm
Region: Kiambu

Second Place

Cupping Score: 85.15
Grade: AA
Variety: SL28
Estate Name: Nguguini
Altitude: 1700-1800 meters
Region: Kirinyaga

Third Place

Cupping Score: 85.10
Grade: PB
Variety: SL34
Estate Name: Mugaga (Kenya Mugagai Processing Station)
Altitude: 1600 meters
Region: Nyeri

Fourth Place

Cupping Score: 85.00
Grade: PB
Variety: Arabica
Estate Name: Kayu
Altitude: 1650 meters
Region: Murang'a

Fifth Place

Cupping Score: 85.00
Grade: AB
Variety: Arabica
Estate Name: Kaimbu
Region: Kiambu

Seventh Place

Cupping Score: 85.00
Grade: PB
Variety: SL
Estate Name: Barichu Gatomboya
Region: Nyeri

Eighth Place

Cupping Score: 84.90
Grade: AA
Variety: SL28/34
Estate Name: Tano Ndogo
Region: Kiambu

Tenth Place

Cupping Score: 84.85
Grade: PB
Variety: SL
Estate Name: Rungeto Karimikui
Region: Kirinyaga

Eleventh Place

Cupping Score: 84.85
Grade: PB
Variety: SL
Estate Name: Thirikwa Gakuyuni
Region: Kirinyaga

Thirteenth Place

Cupping Score: 84.80
Grade: AA
Variety: Batian
Estate Name: DeKUT Farm
Region: Nyeri

FrontStreet Coffee · 2016 Brazil COE Natural Champion Same Batch

Green Bean Basic Information

• Farm: Fazenda Guariroba
• City: Santo Antônio Do Amparo
• Region: Sul De Minas
• Altitude: 1100 meters
• Producer: Homero Aguiar
• Variety: Yellow Catucai
• Processing Method: Natural
• COE Ranking: 2016 Natural Category First Place
• Cupping Score: 90.50

Flavor Description

• Aroma/Flavor Description: Candy, grape juice, milk chocolate, honey, brown sugar, starfruit, cinnamon, sweet wine, citrus, blood orange, plum, white wine
• Acidity Description: Citric acid, fruit acid, complex bright acidity, tartaric acid
• Other Descriptions: Juicy, rich mouthfeel, smooth, creamy, long aftertaste

FrontStreet Coffee · 2016 Guatemala COE Fourth Place Geisha Honey Process

Green Bean Basic Information

• Farm: El Centro
• City: Monjas
• Region: Jalapa
• Altitude: Above 1450 meters
• Humidity: 50-60%
• Country: Guatemala
• Variety: Geisha
• Processing Method: Honey Process
• COE Ranking: 2016 Fourth Place
• Cupping Score: 90.76

Flavor Description

• Aroma/Flavor Description: Floral notes, fruit notes, green apple, jasmine, orange, peach, yellow peach, honey, mango, melon, citrus, raspberry
• Acidity Description: Citrus, malic acid
• Other Descriptions: Persistent aftertaste, smooth and balanced mouthfeel, clean, tea-like, honey sweetness