In the late 19th century, Roman Catholic missionaries first transported coffee plants to Kenya from the island of La Reunion off the coast of Madagascar. In recent years, the government of Kenya has provided subsidies to coffee growers based on the quality of the coffees they produce. Thus, Kenyan coffees are consistently excellent.
Kenyan coffee is rich in flavor with a unique fragrance. Kenyan coffee has a distinct sharp acidity and, compared to other African coffees, is the most full-bodied.