Kirinyaga Coffee Beans

The African coffee-growing region is the world's second-largest coffee producer after Latin America. Kenya is the second-largest Arabica coffee producer in Africa. Coincidentally, Kenyan coffee can jokingly be called the "eternal second-place."

In reality, Kenyan coffee is celebrated for its unmatched high altitudes, phosphorus-rich soil, and exclusive use of the washed processing method. This results in an intense acidity that sparks debate among scientists, as well as the signature bold berry flavors, black plum juice and grapefruit-like acidity, and sugarcane sweetness that define Kenyan coffee — making it a premium bean highly sought after by coffee enthusiasts.

Kenyans primarily grow coffee at altitudes of 1,600 to 2,100 meters around the volcanic regions from the capital Nairobi to the Kenyan highlands. This fertile, crescent-shaped coffee zone is the main source of Kenya’s specialty beans.

Among them, Kirinyaga and Nyeri are considered the two best coffee-growing regions in Kenya, bordering the pristine forests of Mount Kenya. Kenyan Kirinyaga coffee is famous worldwide for its strong flavor, complex layers, and full-bodied taste.

This Kirinyaga-region coffee is processed using the washed method by Gathaithu. It boasts flavors of citrus, lemon, hazelnut, and dried plumeria. When sipped, it offers citrus, lemon, orange, and kiwi notes, along with bright floral aromas, and a sweet, honey-and-green-tea-like finish that is well-balanced.