Introduction:Kenyan coffee is renowned worldwide for its vibrant fruity aromas and rich, wine-like body. Its unique geographical environment and rigorous grading system have given rise to numerous specialty-grade green beans. This article will take you on an in-depth exploration of the cupping profiles of Kenya’s major coffee-growing regions, analyze detailed information about award-winning green beans from a 2017 competition, and further introduce high-scoring beans from the 2016 Brazil and Guatemala COE events, providing a comprehensive flavor profile and practical reference.
Although Kenya neighbors Ethiopia, the birthplace of coffee, its coffee cultivation history began in 1893 when British colonists introduced the crop. Gradually, large-scale planting was promoted in highland areas at elevations of approximately 1,400 to 2,100 meters. The region boasts mineral-rich volcanic soil, a mild climate with average daytime highs of around 22 to 26°C and nighttime lows maintained between 10 to 14°C, along with evenly distributed rainfall—offering nearly perfect growing conditions for Arabica coffee.
Through the long-term dedication of coffee farmers and government bodies, Kenya has risen to become one of the world’s premier specialty coffee-producing regions in just a century. Its coffee is celebrated for its intense tropical fruit notes, deep wine-like texture, and lingering, layered aftertaste, making it highly favored by coffee enthusiasts and professional cuppers globally.
Below is a compilation of cupping information for some of the award-winning green beans from the 2017 TOH (Taste of Harvest) competition, provided by a participant:
The first-place winner came from the SL28/34 variety grown at Fram Farm in the Kiambu region, achieving a cupping score of 85.30 and classified as top-tier AA grade, demonstrating exceptional balance and explosive fruit aroma.
Next was Nguguini Estate in Kirinyaga, cultivating the SL28 variety at elevations between 1,700 and 1,800 meters, with a cupping score of 85.15, also AA grade. It showcased clear flavors and high acidity with bright characteristics.
The third place went to the PB (peaberry) offering from the Mugaga processing station in the Nyeri region, using the SL34 variety, scoring 85.10, at an altitude of about 1,600 meters. It stood out for its distinctive fruity profile and full-bodied mouthfeel.
In fourth place was Kayu Estate from Murang’a, at an elevation of 1,650 meters, with a general Arabica variety, scoring 85.00, also PB grade. It exhibited concentrated flavors and well-defined layers.
Other notable entries included Kaimbu Farm in Kiambu (AB grade, 85.00), Barichu Gatomboya in Nyeri (PB grade, 85.00), Tano Ndogo in Kiambu (AA grade, 84.90), as well as Rungeto Karimikui and Thirikwa Gakuyuni in Kirinyaga (both PB grade, 84.85), and Batian variety from DeKUT Farm in Nyeri (AA grade, 84.80).
In addition to Kenyan origins, this article also compiles information on two high-scoring beans from other COE competitions for advanced coffee enthusiasts to reference and compare.
The 2016 Brazil COE Natural category champion came from Fazenda Guariroba Estate in the Santo Antônio Do Amparo region, cultivated at 1,100 meters altitude, using the Yellow Catucai variety produced by Homero Aguiar. Processed via the natural method, it achieved a remarkable cupping score of 90.50. Flavor-wise, it presented a complex profile of candy, grape juice, honey, brown sugar, and citrus, with bright acidity and rich layers, and a lingering finish of wine and creaminess.
Another highlight was the 2016 Guatemala COE fourth-place honey-processed Geisha bean, sourced from El Centro Estate in Monjas, Jalapa, at an elevation exceeding 1,450 meters, with humidity controlled between 50-60%. The renowned Geisha variety was meticulously processed using the honey method, scoring 90.76 in cupping. Its flavor spectrum included floral, fruity, peach, mango, and citrus notes, with soft acidity dominated by malic acid, a silky mouthfeel, distinct tea-like qualities, and a sweet, honeyed aftertaste that lingered exceptionally well.
The above content is compiled by CoffeeHunters, a coffee news website.
