Know your coffee

Kenyan varieties. SL28 and SL34 are prized for blackcurrant-like acidity and body. Ruiru 11 and Batian are bred for resistance to coffee leaf rust and coffee berry disease.

Grading. Kenyan beans are graded mainly by size and density: AA (largest), AB, PB (peaberry), C, E, TT and T.

Processing. Kenya is known for the fully washed process: pulping, fermentation, washing, soaking and sun drying on raised beds.

Altitude. Coffee grown higher, often 1,400 to 2,100 m, matures slowly and builds denser beans with more complex flavour.

Roast levels. Light roasts keep origin character and acidity, medium balances sweetness, and dark brings bitterness and body.

Brew ratios. A common starting point for filter coffee is 1 g of coffee to 15 to 17 g of water, with water at 90 to 96°C.

Cupping. Specialty coffee scores 80 points or more on the 100-point scale, judged on aroma, flavour, acidity, body, balance and more.

Technology. Digital traceability, drone and satellite crop monitoring, moisture sensors and climate-smart varieties are reshaping production.