Kenya Coffee
Kenya coffee is one of the more universally admired of coffee origins. Although Kenya produces less and less coffee every year, the coffee it does produce continues to rank among the world’s greatest and most consistent. The characteristic Kenya coffee profile is a triumph of classic refinement based on Kenya producers’ loyalty to their unique traditional coffee varieties and traditional wet processing and drying procedures. As is often the case in Ethiopia, the great coffees from Kenya are the product of disciplined cooperatives of small-holding producers.
Kenya Coffee Ratings and Reviews
The Kenya coffee reviews below are listed in reverse chronological order by review date. Only reviews published in the past five years are displayed. Click here to view older reviews of coffees from Kenya. Older reviews may no longer accurately reflect current versions of the same coffee.
Juicy-bright, sweetly tart. Red plum, tamarind, almond, tangerine zest, agave syrup in aroma and cup. Citrusy, high-toned acidity; very full, satiny-smooth mouthfeel. Tangerine zest and agave syrup lead in the resonant finish.
Richly sweet-savory. Red currant, hop flowers, lychee, toffee, cedar in aroma and cup. Gently bright, balanced acidity; crisp, satiny mouthfeel. Finish leads with notes of toffee and lychee, supported by cedar.
Evaluated as espresso. Deeply sweet, crisply chocolaty. Dark chocolate, date, almond, maple syrup, cedar in aroma and small cup. Crisp, satiny mouthfeel; chocolaty, nut-toned finish. In cappuccino format, rich-toned and deeply chocolaty.
Bright, juicy, richly sweet-savory. Black currant, shiitake mushroom, amber, lilac, Meyer lemon zest in aroma and cup. High-toned, apple-like acidity; full, syrupy-smooth mouthfeel. Citrusy, floral finish.
Evaluated as espresso. Bright, vibrant, chocolaty. Dark chocolate, magnolia, red currant, cedar, lemon verbena in aroma and small cup. Crisp, satiny-smooth mouthfeel; chocolaty, citrusy-herbaceous finish. In cappuccino format, rich-toned, chocolaty and floral.
Multi-layered, richly sweet. Black cherry, baking chocolate, magnolia, pink grapefruit zest, oak in aroma and cup. Sweetly tart with brisk acidity; syrupy-smooth, vibrant mouthfeel. Pink grapefruit and baking chocolate in the finish.
Delicately sweet-savory. Date, hop flowers, agave syrup, tamarind, fresh-cut fir in aroma and cup. Briskly sweet-savory acidity; velvety-smooth mouthfeel. Finish centers around notes of date and tamarind with undertones of fir.
Evaluated as espresso. Rich-toned, deeply sweet-savory. Black currant, pomegranate, hop flowers, dark chocolate, magnolia, cedar in aroma and small cup. Crisp, lightly satiny mouthfeel; intense, concentrated finish rife with notes of black currant, magnolia and dark chocolate. In cappuccino format, dark chocolate notes are amplified, as are magnolia and black currant.
Brightly sweet, rich-toned. Red currant, agave syrup, lemon verbena, dark chocolate, cedar in aroma and cup. Juicy, lively acidity; crisp, lightly satiny mouthfeel. Sweetly herbaceous finish supported by notes of dark chocolate and cedar.
Deeply sweet-savory. Mulberry, cocoa nib, thyme, cedar, agave syrup in aroma and cup. Sweet-tart acidity; plush, syrupy mouthfeel. Sweetly herbaceous finish supported by cocoa nib and mulberry.
Cocoa-toned, sweetly herbaceous. Cocoa nib, nectarine, lemon verbena, agave syrup, cedar in aroma and cup. Balanced, juicy acidity; silky-smooth mouthfeel. Citrusy finish supported by cocoa nib and cedar.
Complex, multi-layered, deep-toned. Red currant, cocoa nib, tangerine, fresh-cut oak, marjoram in aroma and cup. Bright, juicy structure with phosphoric (cola-like) acidity; crisp, syrupy mouthfeel. Resonant finish centered around notes of red currant and cocoa nib.
Berry-toned, floral. Blackberry, narcissus, cocoa nib, lemon balm, cedar in aroma and cup. Sweetly tart acidity; plush, creamy mouthfeel. Finish consolidates to notes of lemon balm and narcissus with undertones of cedar.
Deep-toned, chocolaty and floral. Dark chocolate, narcissus, gently scorched cedar, almond, date in aroma and cup. Gentle, round acidity; plush, creamy mouthfeel. Chocolaty, floral-toned finish supported by sweetly smoky cedar notes.
Price: NT 350/227 grams
Crisply sweet-savory. Date, cashew, agave syrup, cedar, lemon zest in aroma and cup. Briskly sweet acidity; velvety-smooth mouthfeel. Sweetly nut-toned finish with hints of lemon zest.
Brightly sweet-tart. Meyer lemon, date, Oreo cookie, almond nougat, freesia in aroma and cup. Juicy-bright acidity; crisp, satiny mouthfeel. Sweet-toned finish with notes of date and almond.
Price: NT$240/227 grams
Richly sweet-savory, juicy-bright. Dark chocolate, hop flowers, red currant, marjoram, cedar in aroma and cup. Sweetly savory structure with bright, high-toned acidity; plush, syrupy mouthfeel. Very long finish that consolidates to notes of red currant and marjoram.
Complex, deeply layered. Black cherry, dark chocolate, wisteria, pink peppercorn, caramelized walnut in aroma and small cup. Sweetly savory with juicy acidity; syrupy-smooth, vibrant mouthfeel. Resonant, long, flavor-saturated finish that leads with notes of black cherry and pink peppercorn.
Rich-toned, brightly sweet-savory. Raspberry, lemon balm, cocoa nib, oak, pink grapefruit zest in aroma and cup. Richly bittersweet structure with juicy acidity; lightly satiny mouthfeel. Finish consolidates to notes of cocoa nib and lemon balm.
Balanced, sweetly savory. Cocoa nib, bay leaf, goji berry, caramel, pink peppercorn in aroma and cup. Briskly sweet acidity; crisp, satiny mouthfeel. Long, flavor-saturated finish centered around cocoa nib and pink peppercorn notes.
