KENYA

Kenyan Coffee

Kenyan coffee is celebrated worldwide for its bright acidity, complex fruit-forward flavors, and clear aromatic profile. Grown at high altitudes on volcanic soils in regions such as Nyeri, Kirinyaga, and Kiambu, Arabica beans benefit from cool nights and abundant sunshine that concentrate sugars and acids. Most Kenyan coffee is wet-processed (washed), producing clean, vibrant cup notes — think blackcurrant, citrus, and winey brightness. Many farms welcome visitors for guided coffee tastings and behind-the-scenes farm tours; guests can book guided cuppings, processing demonstrations, and plantation walks to learn about cultivation, harvesting, and grading.

Kenyan Tea — Introduction Kenyan tea is prized for its strong, brisk body, bright coppery liquor, and robust flavor that stands up well to milk and sugar. Grown in highland areas like Kericho, Nandi, and around Mount Kenya, the crop benefits from high rainfall and fertile soils, allowing multiple annual harvests. Kenya produces both orthodox black teas and CTC (crush–tear–curl) teas widely used in blends and tea bags. Many estates and smallholder cooperatives offer tea tastings, factory visits, and guided walks through tea fields; visitors can book sessions to sample different styles, watch processing stages, and meet local growers.

Book To join a coffee or tea tasting or to arrange a farm tour, please book in advance. Tours typically include guided tastings, a walk through the fields, and a look at processing facilities.