Intense and wild, our Kenya is an outstanding light-roast with rich berry-toned acidity and medium body. Kenyan coffees have always been great in the cup, but this one is a knockout!
About the Farmers
The growing regions of Nyeri, Embu and Kirinyaga in the central highlands several hours north of Nairobi, produce the bulk of high quality Kenyan coffee. Keekorok is specially selected from the production of a very limited number of cooperatives in these areas. Altitudes reaching above 5,800 feet and the volcanic rich soil of the foothills of Mt Kenya (altitude nearly 17,000 ft), create ideal growing conditions. Coffee cultivation dates back more than 100 years and the special harvesting and processing techniques required to create coffee suitable for the Keekorok name have been passed down through the generations as closely guarded secrets. The result is a unique and exotic flavor profile that cannot be duplicated.
