Kenya

The countries and regions where the coffee grew. A region is a more local geographic description within an origin. Place names offer context but do not prove a particular flavor or identify a cultivar.

• Counter Culture: year-round coffees (opens in a new tab)

The coffee fruit is removed before the seeds dry. Remaining sticky fruit material is removed through fermentation and washing or mechanical methods. “Washed” describes preparation, not a higher cleanliness or quality grade.

Typical taste: Often bright and clearly defined, with noticeable acidity and a lighter body.

Results also depend on growing conditions, roasting, and brewing.

• Counter Culture: coffee processing (opens in a new tab)

A lighter roast that retains more of the coffee’s original character. Roast names vary between roasters.

Typical taste: Often emphasizes acidity over roasted flavors.

Results also depend on growing conditions, roasting, and brewing.

• National Coffee Association: roasts (opens in a new tab)

The listing does not clearly identify a single origin or blend. We leave the classification open instead of inferring it from the coffee’s name or number of tasting notes.

This detail is not available in the roaster’s listing.

• Counter Culture: year-round coffees (opens in a new tab)

Named types or selections of coffee plants. Plant identity is separate from origin and processing. A broad species name does not identify a specific cultivar.

This detail is not available in the roaster’s listing.

• World Coffee Research: varieties catalog (opens in a new tab)