Kenyan coffees, for a lot of roasters, are showcase coffees, those that stand out above all others for brash acidity, ripe fruit, and rich sugars. We can all remember that first experience with a Kenyan coffee, how it floored us with gripping acid. For a long time, however, we’ve tended to paint all of Kenya with the same brushstroke, without digging in to see what each county could have to offer us as for diversity of flavor or profile.
With our regional program Uteuzi Jimbo, Swahili for "county select," we aim to do just this. Collaborating with our export partner Dormans, we’ve selected three counties to begin an exposé of what each region can offer if we take the time to look: Nyeri, Embu, and Kirinyaga.
These coffees are often considered the “Kenyan yard stick,” and we’ve found the best of them to show higher fructose sugars, brighter forward acids, and light, juicy bodies.
To the east of Mt. Kenya, Embu coffees are quite often heavier on the palate, showing darker forest fruits, browning sugars, and a rounder, more balanced acid profile.
Smashed in between Nyeri and Embu, this tiny county's coffees show high complexity, refined acids, florals, and more delicate fruits.