Kenya

Kenya's coffee is easy to recognize: a living and juicy acidity, notes of black grosella and grapefruit, and sometimes a mature tomato point that surprises the first time. It grows between 1,400 and 2,000 m of altitude.

Almost everything is processed in washing, and very carefully: double fermentation and a final soak in clean water. So you get a very clean and bright cup. The star varieties are SL28 and SL34, selected in the country in the 1930s, along with the resistant Ruiru 11 and Batian.

There are two crops: the main one, from October to January, and the smaller one, the fly crop, towards July.

• Highlights: Nyeri, Kirinyaga, Murang'a, Kiambu and Embu.
• AA indicates the size of the grain (17 / 18), not the quality of the cup.

With a clear nut or city shines in V60, Kalita or AeroPress. If you find it too intense, a degree of tweets or test in Chemex, which gives a smoother and cleaner cup.