It is often referred to as the "Champagne" of coffees due to its well-defined and special flavor. The main characteristics of Kenyan coffee are its complex and distinctive acidity, which is attributed to a higher presence of phosphoric acid, giving it a slight resemblance to a carbonated beverage on the palate.
Kenya is renowned for being one of the leading producers of specialty coffee, known for its high quality.
Interestingly, in this country, only 30% of the production is obtained through mechanical methods and moves through large commercial channels, while the remaining portion is processed using traditional and high-quality methods. The classification for Kenyan coffee is based on the size of the beans (AA, A, AB, etc.), with only 10% of the production being of the AA size (screen size 18).
 
The Kirinyaga region is famous for producing some of Kenya's finest coffees and is located at the foothills of Mount Kenya. In this region, 72% of coffee production is managed by small-scale farmers organized into cooperatives.
These cooperatives assess the potential of each producer by quantifying the number of coffee plants rather than the available hectares. The water used for washing the coffee beans comes from the Rundu River.