Coffee Board of Kenya

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Kenya brands coffee with Mt Kenya logo
Kenyan AA coffee price eases 2.4 p.c. at auction
Stirring interest in Kenyan coffee
Directors PDF Print E-mail
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Chairman -
Coffee Board of Kenya		 Chair - Staff and Finance Committee Chair - Technical and Promotions Committee Chair - Audit and Governance Committee
Mr. John Kagema Mwangi Ms. Elizabeth M. Kimulu Mr. Joseph K. Koskei Mr. Mathews K. Ndege
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Board Member Board Member Board Member Board Member
Mr. Richard Gitonga Major (Rtd) John W. Koyi Mrs Susan Omanga Mr. Eldad Riungu Mpengu

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Rep. P.S. Ministry of Co-ops Dev. & Marketing
 Rep. P.S. -
Ministry of Agriculture		 Rep. Permanent Secretary Ministry Of Finance Managing Director/ Secretary to the Board
Mr. Patrick Musyimi Ms. Irene Arina Mr. Festus Kingori
Mrs. Loise W. Njeru


BoaManaging Director/
Secretary to the Board
 
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What is Coffee Acidity?

Coffee Acidity is the bright and dry taste that adds life to a coffee. Acidity is unmistakable in most Kenyan coffees. Perceived acidity in coffee does not necessarily correlate to the pH of a coffee, but is believed to be the result of the acids present.

Distinct!

Coffee from Kenya has a distinctly bright acidity and potent sweetness with a dry winy aftertaste. Among the best Kenya coffee, one can find intoxicating black-currant flavor and aroma.