Kenya's coffee industry is one of the most esteemed in the world, with a history dating back to the late 19th century. The country's high altitudes, along with its acidic soil, particularly in regions like Nyeri, Kirinyaga, and Meru, contribute to the production of high-quality coffee beans. Kenyan coffee is often grown on small family-owned farms, where meticulous care ensures the production of consistently superior beans.

Kenyan coffee is celebrated for its complex flavor profile and high acidity. It often features a full body and rich fragrance, with notes of berry, citrus, and sometimes hints of wine. The aftertaste is pleasantly sharp, making Kenyan coffee a favorite among connoisseurs.