No origin matches that.
Small by volume, and one of the most distinctive cups in the world.
Production figures are for the 2025/26 crop year.
Kenya produces well under one percent of the world's coffee and has an influence out of all proportion to that. Most of it is grown by smallholders around Mount Kenya and the Aberdares, delivered as cherry to a cooperative wet mill — a *factory* — and sold through a weekly auction that has, unusually, tended to reward quality with price.
Processing is meticulous and specific: fermented, washed, then often soaked again in clean water before drying. That extra soak is widely credited with the clarity Kenyan coffee is known for.
Shaded provinces contain growing areas; the crop covers only part of each.
Red volcanic soil on the slopes of Mount Kenya; the most sought-after lots.
East of Nyeri, with a dense concentration of well-run factories.
Southern Mount Kenya, largely smallholder-owned.
Intense, structured and unmistakably savoury-sweet: blackcurrant and tomato, grapefruit acidity that stays juicy rather than sour, and a syrupy body underneath. Nothing else tastes like it, which is why Kenyan lots are rarely blended away.
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Country outlines and shaded relief from Natural Earth, which places them in the public domain.
Growing-region markers indicate an area. They are not surveyed farm locations and should not be read as any.