The two-sided coin of specialty coffee. On one end, you have the beautiful coffees of the world duly appreciated. The other side can be daunting and confusing. There’s a plethora of myths, hot takes and some bad intel mixed in deeply with truth.
Kenyan coffee is not immune to this. There are several misconceptions that cloud its reputation. “Too expensive“, “only good for blends to brighten other coffees“…
Separate fact from fiction with our look at Kenyan coffee. In this post, we debunk the myths and highlight the true qualities of this exceptional brew.
If you’re avoiding Kenyan beans based on bad intel, you’re missing out on one of the most flavorful, exciting, and downright enjoyable coffees on the planet!
Myth 1: Kenyan Coffee is Overpriced for No Reason
One of the most common misconceptions is that Kenyan coffee is simply expensive without justification. In reality, the premium price reflects the exceptional growing conditions, handpicked harvesting, and traditional processing methods. Most (over 70%) of Kenya’s coffee is produced by small-holder farmers. The coffee is washed and fermented over days to get the characteristic clean, vibrant taste. We operate an auction system for our coffee. We cover this in our blog posts on the supply chain and pricing.
Bottom line: it is simply challenging to get the cost benefits of large-scale production that other countries have. That said, the investment in quality ensures a cup with superior flavor, aroma, and ethical production practices.
Myth 2: Kenyan Coffee Tastes Bitter or Harsh
Another myth suggests that Kenyan coffee is overly bitter or harsh. On the contrary, the unique flavor profile is characterized by bright acidity, fruity notes, and a smooth, balanced finish. It has a tangy juicy kick, like citrus or berries. Sour or bitter coffee is more a brewing than a coffee bean issue. Before accepting other opinions as truth, we’d recommend revisiting your brewing methods. Proper brewing techniques reveal the true complexity of its taste, making it a delight for even the most discerning coffee drinkers. And proper does not mean fancy. A French press can produce an amazing cup if done right. We offer some tips for brewing in one of our blog posts.
Myth 3: All African Coffees Are the Same
There is a misconception that all African coffees are homogeneous. Kenyan vs Ethiopian vs Rwandan vs Ugandan coffee – they are all similar, fruity coffees. Kenyan coffee stands out due to its distinct terroir, or growing conditions. High altitude, volcanic soil, and detailed processing methods contribute to Kenyan coffee’s unique flavor, like wine from different regions. Its aroma differs markedly from its African counterparts. In fact, we get so much positive feedback on the aroma of our coffee as soon as our buyers get a whiff from one of our bags.
Myth 4: Kenyan Coffee Is Only Good for Blends. It ‘brightens’ the cup.
It is true that Kenyan coffee is used in a lot of blends to add acidity or fruitiness to coffee. It has that distinct juicy, brightness we’ve mentioned. However, this does not mean that Kenyan coffee belongs only in blends. Many roasters use Kenyan coffee as their flagship, single-origin roast. When roasted and brewed right, Kenyan coffee offers a smooth, bold, exciting cup.
That’s the reason we choose to offer a 100% Kenyan Peaberry coffee from Solai, Kenya for our signature roast.
Parting Shot: Don’t Deprive Yourself of an Exceptional Cup
Kenyan coffee has a lot to offer the coffee curious, adventurers, beginners and pros alike. Look past the myths, bad intel and give it a shot.
You can buy a bag of our Peaberry coffee for delivery within the continental US, or for pickup in Waltham, MA at our partner roaster. Available as whole beans or ground to suit your brewing method. Just let us know when you check out.
We’d love to hear what you think. Comment, DM us on Instagram (@coffee_plus254) or email us at contact@coffeeplus254.com.
