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Are Kenyan Coffee Beans Arabica? The Pleasant Acidity and Flavor Profile of Kenyan Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Introduction to Kenyan Coffee. Kenya's main coffee-producing regions are all centered around the country's highest peak, Mount Kenya. As Africa's second-highest mountain after Kilimanjaro, many of its plantations benefit from excellent altitudes. The significant temperature variations between day and night at high elevations are favorable for prolonging the

FrontStreet Coffee - Kenya Coffee Introduction

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Kenya's main coffee growing regions are all centered around the country's highest peak - Mount Kenya, which is the second highest peak in Africa after Kilimanjaro. Many plantations have excellent altitude, and the temperature difference between day and night at high altitudes helps extend the coffee maturation cycle and concentrate flavor compounds. For example, the beans from the Embu region we have this time are grown at an altitude of 1800m. Kenyan coffee has high recognizability and is famous for its distinct and complex berry and fruit flavors, along with sweet notes and dense acidity.

As Ethiopia's neighbor, Kenya did not remain untouched during the wave of colonialism like Ethiopia. The original coffee was grown on large estates under British colonial rule, with harvested coffee beans shipped back to London for sale. It wasn't until the 1950s that coffee production was returned to Kenya.

Kenyan Coffee Flavor

Complex flavor profile, high complexity, fruity notes, clear acidity, high body, and unique aroma.

Kenya has 5 main growing regions: Central (Mt. Kenya, the Aberdare mountain range), Western (Kisij, Nyanza, Bungoma), Great Rift Valley (Nakuru, Kericho), Eastern (Machakos, Embu, Meru), and Coastal (Taita hills).

Each region has its special climate and growing environment, and within each region there are many micro-batch growing areas.

Additionally, Kenya has numerous coffee varieties (varietals), among which SL-28 and SL-34 are special varieties rarely grown in countries/regions outside Kenya. SL-28 and SL-34 are grown at high altitudes, with complex flavors being their representative characteristics. Additionally, K7 (variety) is widely planted in low-altitude areas and has stronger drought resistance. Other famous Kenyan coffee varieties include Batian and R11 - these varieties come from laboratories and have stronger resistance to pests and diseases.

Kenyan coffee grading: AA, AB, C indicate the size of coffee beans, PB indicates peaberries (peaberry - containing only one round coffee seed in the coffee cherry instead of two), E indicates elephant beans, and TT indicates low-density coffee beans.

Knowledge point: "Arabica" is not synonymous with good coffee. Even among Arabica varieties, there are grade differences.

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