Everything, even coffee, is a product of its environment.
Kenya’s famous Arabica coffee grows at the high altitudes of Mount Kenya, Mount Elgon and the Western highlands, between altitudes of 4,900 to 6,800 feet (1,494 – 2,073 meters). These altitudes give the country’s coffee bean its unique characteristics.
You see, the elevation helps the coffee trees grow slowly, allowing ample time for the shrubs to develop. This slow growth also allows for lots of nutrients to get to the coffee cherries, producing a deep, bright flavor profile discerned within every sip.
Thus, Kenya’s unique landscape contributes significantly to its one-of-a-kind flavor profile full of acidity, sweetness and fruity notes. Think blackcurrant, honey, and caramelized sugar, peaches and citrus, with notes of lavender and toasted nuts.