Kenyan Arabica coffee beans are renowned for their exceptional quality and unique flavor profile. Here are some notable specifications of Kenyan Arabica coffee beans:
1. Altitude: Kenyan Arabica beans are typically grown at high altitudes, ranging from 1,400 to 2,100 meters above sea level. The high altitude contributes to the beans' complex flavors and acidity.

2. Varietals: Kenyan coffee is predominantly of the Arabica varietals, with SL28 and SL34 being the most common. These varietals are known for producing a bright, flavorful cup with fruity and floral notes.

3. Processing method: Kenyan coffee beans are often processed using the washed method, where the outer cherry husk is removed before drying. This method helps highlight the beans' inherent flavors and acidity.

4. Cup profile: Kenyan Arabica beans are prized for their vibrant acidity, full body, and complex flavor profile. Notes of blackcurrant, citrus, blackberry, and sometimes wine-like flavors are common in Kenyan coffees.

5. Acidity: Kenyan coffees are known for their bright and lively acidity, which adds a refreshing zing to the cup. This acidity is often well-balanced with the beans' sweetness and body.

6. Aroma: Kenyan Arabica beans are celebrated for their aromatic qualities, often exhibiting floral, fruity, and sometimes spicy notes in the cup.

7. Processing region: The major coffee-growing regions in Kenya, such as Nyeri, Kirinyaga, and Kiambu, are known for producing some of the highest-quality Arabica beans in the country. Each region may impart unique characteristics to the coffee grown there.

8. Grade: Kenyan coffees are classified by grade based on bean size and quality. The most sought-after grades are AA and AB, which represent larger beans with superior attributes and flavor profiles

9. Cupping score: Kenyan Arabica beans often score highly on the Specialty Coffee Association's cupping score scale due to their exceptional quality and flavor complexity.

10. Sustainability: Many Kenyan coffee producers are implementing sustainable farming practices to protect the environment and support the local communities. Organic and fair- trade certifications are becoming more common among Kenyan coffee grower