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.
Berry-driven, sweetly herb-toned. Black currant, cocoa nib, thyme, lavender, oak in aroma and cup. Sweet-toned structure with bright acidity; satiny, buoyant mouthfeel. Rich, long-lasting, berry-toned finish.
Complex, nuanced, multi-layered. Red currant, cinnamon, lavender, marjoram, wild honey in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; very syrupy mouthfeel. Resonant finish; fruit and floral notes carry forward and cocoa emerges.
Complex, nuanced, multi-layered. Black currant, freesia-like flowers, honey, Nutella, cedar in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; syrupy-smooth mouthfeel. The resonant finish leads with currant and freesia notes in the short, rounding to Nutella and cedar in the long.
Sweetly floral and delicately cocoa-toned. Honeysuckle, cocoa nib, Concord grape, agave, lemon-thyme in aroma and cup. High-toned structure with juicy, confident acidity; buoyant, lively, viscous mouthfeel. Honeysuckle and cocoa nib characterize the sweet finish.
Balanced, richly sweet-savory, deeply pungent. Ripe tomato, black currant, almond brittle, jasmine, oak in aroma and cup. Sweet-savory structure with vibrant, juicy acidity; full, satiny, nectar-like mouthfeel. The resonant finish leads with notes of black currant, ripe tomato and almond brittle.
Attractively tart, bright, complexly layered. Red currant, petrichor (a post-rain earthy note), wisteria, lemongrass, elm in aroma and cup. Sweet-tart structure with bright, juicy acidity; delicate, silky mouthfeel. The finish centers on notes of red currant and lemongrass; a pleasing coconut note surfaces in the long.
Sweetly herb-suffused, fruit-driven, hints of fresh earth. Lemon-thyme, mulberry, grapefruit zest, petrichor (a post-rain earthy note), myrrh in aroma and cup. Sweet-savory structure with bright acidity; syrupy-smooth mouthfeel. Savory-leaning, rich-toned finish.
Deep, compelling, satisfying. Black currant, dark chocolate, blood orange zest, lavender, coconut in aroma and cup. Sweet in structure with richly rounded acidity; plump, syrupy mouthfeel. Coconut and lavender notes resonate into the long finish.
Deep-toned, richly aromatic, complex. Black currant, honeysuckle, tamarind, dark chocolate, sandalwood in aroma and cup. Sweet-tart structure with juicy, sparkling acidity; plush, syrupy-smooth mouthfeel. The flavor-saturated finish consolidates to notes of blackcurrant and dark chocolate with hints of sandalwood.
Vibrantly floral-toned, sweetly pungent. Narcissus, toffee, black currant, cedar, dark caramel in aroma and cup. Sweet-tart structure with bright, juicy acidity; plush, syrupy mouthfeel. Finish leads with toffee and black currant notes supported by narcissus-like flowers throughout.
Complex, fruit-toned and chocolaty. Red currant, dark chocolate, hazelnut butter, narcissus, agave syrup in aroma and cup. Sweet-toned structure with vibrant, juicy acidity; full, syrupy-smooth mouthfeel. The deep, chocolaty finish supported by sweet-tart fruit notes and narcissus-like florals.
Bright, sweetly savory, deep-toned. Black currant, dark chocolate, cedar, hop flowers, jasmine in aroma and cup. Richly bittersweet structure with floral-toned acidity; plush, syrupy mouthfeel. The resonant finish centers around notes of black currant, dark chocolate and hop flowers.
Rich-toned, deeply expressed, complex. Black currant, toffee, jasmine, pink grapefruit zest, baking spices in aroma and cup. Complex, bittersweet structure with juicy-bright acidity; lush, syrupy mouthfeel. Resonantly, lingering finish with notes of black currant and jasmine in the short, pink grapefruit zest and baking spices in the long — all held together by a sweet depth redolent of toffee.
Bright yet deep-toned, sweet-tart-savory, intensely floral. Mango, dark chocolate, hop flowers, lilac, wild honey in aroma and cup. Richly bittersweet structure with juicy-bright acidity; viscous, nectar-like mouthfeel. Flavor-saturated, chocolaty finish.
Richly chocolaty, sweetly herbaceous. Chocolate fudge, lemon verbena, blackberry, agave syrup, cedar in aroma and cup. Sweetly tart structure with juicy, citrusy acidity; velvety mouthfeel. The resonant finish consolidates to notes of blackberry, chocolate fudge, and cedar.
Crisp, bright, floral-toned. Pluot, star jasmine, cocoa nib, black tea, lemon zest in aroma and cup. Sweet structure with pert acidity; satiny-smooth mouthfeel. The gently drying finish is redolent with pluot and cocoa nib.
Deep-toned, richly sweet-savory. Red currant, hop flowers, cocoa nib, butterscotch, almond butter in aroma and cup. Richly bittersweet, balanced structure with juicy, bright acidity; plush, syrupy mouthfeel. Finish consolidates to cocoa-toned red currant and butterscotch.
Deeply sweet, richly sweet-savory, intricately balanced. Red currant, star jasmine, dark chocolate, pink grapefruit zest, sandalwood in aroma and cup. Sweetly savory structure with complex, bright acidity; very full, creamy mouthfeel. Lasting finish that carries over all the flavor and aroma notes from the cup.
A ready-to-drink black coffee, tested cold. Juicy, tart-leaning, sweetly savory. Pie cherry, cocoa nib, freesia-like flowers, hazelnut toffee, myrrh. Sweet-savory structure with vibrant acidity; delicate, crisp mouthfeel. The savory-sweet theme continues into the finish with undertones of freesia and myrrh.
Pungent, sweetly tart. Dark chocolate, black currant, lemon blossom, molasses, oak in aroma and cup. Vibrantly sweet-tart in structure; full, velvety mouthfeel. Flavor consolidates to notes of black currant in the finish.
