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Kenyan coffee is known for its bright acidity and strong, wine-like flavor. The country has a long history of coffee cultivation, with the first coffee trees brought to Kenya by French missionaries in the late 19th century. Today, Kenyan coffee is considered among the best in the world and is known for its unique flavor profile that is often described as “wild” or “fruity.”

Kenyan coffee is grown on small family-owned farms and cooperatives, and is typically grown at high altitudes in the country’s central and western regions. The coffee is processed using the wet method, in which the fruit is removed from the coffee cherry before the beans are dried and sorted.

Kenyan coffee is known for its bright acidity and strong, wine-like flavor. The coffee is also known for its distinct fruity and floral notes, which can include flavors of black currant, blackberry, and citrus.

The coffee is grown in a rich soil and ideal climate, which is characterized by a long dry spell and a heavy rainfall season. The coffee bushes are grown in rich volcanic soil, which is ideal for coffee production.

The coffee is exported as both single-origin and blended coffee, and is highly sought after by coffee enthusiasts and professionals alike. It is considered a specialty coffee and is sold at a premium price.