Скачать или смотреть Kenyan Coffee: Flavor Notes and Best Coffees

Even if you’re a coffee novice, you’ve likely heard about Kenyan coffee. Though it makes up less than 1% of the world’s coffee market, it has earned a noble reputation with coffee enthusiasts. Kenya’s third-highest export is coffee, making it a foundational product for the country’s economy. An average of 50,000 tons of Kenyan coffee is produced annually, thanks to the area’s warm climate and well-timed rainy seasons. Coffee beans are grown, harvested, and processed by approximately 250,000 workers in Kenya, most of which are small landholders.

Kenya’s beans are popular for gourmet varieties, as it is considered one of the highest quality cups worldwide. Some even refer to this java as the “connoisseurs cup” because of its smooth drinkability and rich, well-balanced flavors (more on that below.)

Fun fact: The people of Kenya produce coffee, but drink very little of it. Tea is the drink of choice for most Kenyans, so there’s more of their delicious coffee to go around.

If you’re trying to wean yourself off of milk and sugar, you may learn to love black coffee with Kenyan beans. The strong flavor may be too much for some, but the complex taste is nice for someone who likes a bold, layered profile.

When you drink Kenya coffee, you can expect:

A strong, front of the palate flavor.
A bright, vaguely floral aroma
Lively acidic top notes of lemongrass
Undertones of black currant and bergamot
A pleasant weight that makes for its easy mouthfeel
Dry, wine-like aftertaste
Easy pairing with both sweet & savory food

So what gives Kenya’s beans their rich, complex flavor? Watch to find out!