Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity. This coffee is grown in rich volcanic soil, slowly ripening at high altitudes in cool temperatures. The dominant varieties here are SL-28, SL-34, Ruiru 11, and Batian. Green coffee from Kenya is graded by screen size. The grades range from E (Elephant Bean), PB (Peaberry), AA, AB, C, TT, T, and MH/ML, totaling eight grades. Kenyan peaberry coffee, where only a single coffee bean grows inside a cherry instead of the typical twin beans, is highly sought-after. Because only one bean matures, the peaberry usually develops with more sugars and nutrients than twin beans that share a cherry. That’s also why peaberries are rounder and denser than most coffee beans. While coffee is native to Ethiopia, it wasn’t introduced to Kenya until 1893, when French missionaries planted the first trees in the Taita Hills. For over a century, Kenya’s coffee could only be traded through a government-run auction system—one of the world's most transparent, designed to reward quality with higher prices. This system cemented Kenya’s reputation for consistently producing quality coffee. Since 2006, new legislation has allowed direct trade between farmers and international buyers. In this coffee we taste notes of Cacao Nibs, Pineapple, Brown Sugar, Hibiscus, Lemon & Lime Light Roast Light Body/Bright Acidity