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.
Evaluated as espresso. Richly aromatic, deeply sweet-savory, floral-toned. Hop flowers, lilac, butterscotch, almond brittle, date in aroma and small cup. Syrupy-smooth mouthfeel; resonant, lasting finish redolent of both sweet and savory florals and deep nut-butter tones.
Price: NT $390/8 ounces
Richly sweet-savory, multi-layered, deeply floral. Honeysuckle, red currant, ripe tomato, cedar, dark chocolate in aroma and cup. Balanced, bittersweet structure with bright, juicy acidity; plush, syrupy-smooth mouthfeel. Chocolate-driven finish with undertones of honeysuckle and red currant.
Richly aromatic, deeply complex. Tamarind, narcissus, black currant, ripe tomato, cocoa nib in aroma and cup. Sweet-savory structure with juicy-tart acidity; very full, syrupy-smooth mouthfeel. Savory-leaning finish driven by notes of ripe tomato and cocoa nib with undertones of black currant and cedar.
Vibrant, sweet-savory, floral-toned. Cocoa nib, red currant, myrrh, honeysuckle, hop flowers in aroma and cup. Sweetly savory structure with juicy acidity; crisp, lightly syrupy mouthfeel. The resonant finish centers on red currant and hop flowers in the short, cocoa nib and myrrh in the long.
Vibrant, sweetly savory, floral-toned. Cocoa nib, black currant, amber, honeysuckle, hop flowers in aroma and cup. Sweetly savory structure with juicy acidity; crisp, lightly syrupy mouthfeel. The resonant finish centers around black currant and hop flowers in the short, cocoa nib and amber in the long.
Rich-toned, deeply aromatic. Black currant, toffee, narcissus, cedar, agave syrup in aroma and cup. Sweetly tart with bright, juicy acidity; syrupy-smooth mouthfeel. The finish consolidates to notes of black currant and toffee that carry far into the long.
Price: $16.95/12 ounces
Cocoa-toned, richly floral. Honeysuckle, cocoa nib, red currant, cedar, pink grapefruit zest in aroma and cup. Brightly sweet-tart structure with balanced acidity; smooth, lightly creamy mouthfeel. Finish is resonant, redolent with red currant, cocoa nib and cedar notes.
Sweetly spice-toned, chocolaty. Star jasmine, dark chocolate, red currant, macadamia nut, pink grapefruit zest in aroma and cup. Sweetly rich, tart structure with vibrant acidity; plush, syrupy mouthfeel. Notes of star jasmine and black currant carry the lyrically sweet, deep-toned finish.
Vibrantly sweet-tart, balanced. Lemon drop, red currant, cocoa nib, almond butter, cedar in aroma and cup. Sweetly tart structure with bright, vibrant acidity; crisp, satiny mouthfeel. Finish consolidates to notes of citrusy cocoa and red currant.
Richly sweet, deeply chocolaty. Milk chocolate, red currant, freesia-like flowers, cedar, maple syrup in aroma and cup. Crisp, sweetly tart structure with vibrant, juicy acidity; plush, viscous mouthfeel. The quiet finish centers around notes of milk chocolate, freesia and maple syrup.
Sweetly spice-toned. Black currant, tea rose, pink peppercorn, toffee, oak in aroma and cup. Sweet structure with bright, juicy acidity; crisp, velvety mouthfeel. The quiet finish consolidates to notes of black currant and pink peppercorn.
Good Chance Biotechnology, Ltd.
Magic Cat Kenya Civet AFCA TOH NO.2 Gatuya Factory New Murarandia AA
Price: USD $206.00/8 ounces
Sweetly savory, rich and deep. Dark chocolate, violet, pomegranate, maple syrup, cedar in aroma and cup. Crisply bright with juicy acidity; very syrupy mouthfeel. Notes of violet and pomegranate, with undertones of cedar, resonate in the finish.
High-toned, richly sweet-tart. Black currant, hibiscus flower, fresh-cut cedar, roasted cocoa nib, tamarind in aroma and cup. Richly sweet-tart structure with resonant, lively acidity; very syrupy mouthfeel. The pleasing finish leads with black currant and hibiscus flower in the short, rounding to cocoa nib and cedar in the long.
Poised, balanced, quietly complete. Cocoa nib, green grape, freesia-like flowers, roasted almond, brown sugar in aroma and cup. Balanced, sweet-toned structure with vivacious acidity; lively, satiny-smooth mouthfeel. The finish focuses around notes of green grape and freesia with almond undertones.
Richly floral, deeply chocolaty. Wisteria, dark chocolate, red currant, cedar, molasses in aroma and cup. Crisp, sweetly tart structure with vibrant, juicy acidity; plush, viscous mouthfeel. The quiet finish centers on notes of chocolate, wisteria and cedar.
Sweetly tart, deeply aromatic. Red currant, magnolia, brown sugar, cashew butter, lemon verbena in aroma and cup. Sweet-tart structure with gentle, round acidity; very full, syrupy-smooth mouthfeel. The quiet finish leads with notes of red currant and cashew butter.
Price: NT $900/8 ounces
Evaluated as espresso. Richly chocolaty and floral-toned. Chocolate fudge, narcissus, molasses, sandalwood, dried red currant in aroma and small cup. Creamy-smooth mouthfeel; resonant, flavor-saturated finish. Lyrically sweet in three parts milk, with deep-toned notes of chocolate fudge and narcissus into the long.
Price: $20.00/12 ounces
Deeply sweet, caramel-toned. Magnolia, caramel, green apple, lemon zest, baking chocolate in aroma and cup. Sweet structure with brisk acidity; satiny-smooth mouthfeel. The quiet finish centers around baking chocolate and lemon zest.
Richly sweet-tart, chocolaty. Tangerine, dark chocolate, almond butter, freesia-like flowers, a hint of marjoram in aroma and cup. Sweet-tart structure with bright, juicy acidity; full, satiny mouthfeel.The finish consolidates to suggestions of chocolate and tangerine.
Chocolaty, richly sweet. Dark chocolate, date, hazelnut, cedar, agave syrup in aroma and cup. Sweet-toned structure with vibrant acidity; satiny-smooth mouthfeel. The finish centers around notes of dark chocolate and hazelnut with cedar undertones.
