Check out Marc's posts on coffees of the world

Kenyan

Flavor Characteristics (see Coffee Taste Terms):

• Complexity: Complex and balanced
• Acidity: High
• Body: Medium mouthfeel, like 2% milk

Facts about Kenyan coffee

• Facts: A British colony, Kenya was more a tea-drinking nation and developed coffee-growing relatively late.
• Region: east Africa, south of Ethiopia, north of Tanzania
• Main growing areas: Mt. Kenya, Aberdare, Kisii, Nyanza
• The distinction is in the "AA" grade. Kenya's production and export of coffee is state-run, including a rating system of AA, A, and B. B-grade coffee likely doesn't leave the country unless it's to another country with demand for any coffee over good coffee - it's an unfortunate and ironic fact that the people of coffee-producing nations drink some of its lowest-grade coffee, as the rest is exported to satisfy our demand.
• With the popularity of Kenya's AA-grade coffee, you will not likely see a vendor promoting simply A-grade coffee, so expect that a Kenyan blend of coffee contains at least some A-grade beans, or else it would be promoted as AA-grade. You might also hear about Kenya Auction Lot, which refers to the government's method of selling its beans by auctions to buyers that have already sampled the coffee.

If you like Kenyan coffee, you might like...

• Sumatran coffee: Coffee drinkers that like one are likely to like the other. Both have complex flavors although Sumatran coffee is a "bolder" taste than the more balanced Kenyan coffee. Both are high in acidity and have similar texture in body - medium like 2% milk. Sumatran coffee does have an earthy aroma than Kenyan coffee lacks, but some coffee lovers are turned off by the earthy -almost dirty- flavor.
• Ethiopian coffee: Both coffees have complex and balanced flavors and both have similar textures in body. Kenyan coffee is higher in acidity than Ethiopian coffee, which also has a floral aromatic quality that Kenyan coffee lacks.
• Jamaican coffee: Jamaican Blue Mountain coffee is the most expensive coffee in the world, so you might consider a blend that uses Blue Moutain beans rather than pure. The two coffees are very similar in that they have a complex and balanced flavor combined with a medium brightness. The difference is that Blue Moutain coffee can have an earthy (or "dirty") aroma to it while Ethiopian coffee, particularly from Yirgacheffe, is considered to have a more floral aroma.

Kenyan coffee is available at:

Starbucks and Boca Java

Check out Marc's posts on coffees of the world