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
Senior Management PDF Print E-mail
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Managing Director Finance & Administration Manager Chief Technical & Regulatory Services Manager Chief Quality Control, Research & Marketing Manager
Mrs. Loise W. Njeru
Mrs. Isabella G. Nkonge Mr. James N. Wahome
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Legal Officer Internal Auditor
 Information Technology Officer
 Mr. Mathews K. Musau
Ms. Mary M. Gitumbi Mr. Cornelius M. Onyango
 Mr. Henry W. Njalale Procurement Officer
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Senior Human Resource & Administration
Officer
 Senior Accountant Coffee Advisory Manager Marketing and Research Officer
Mr. Robert G. Ngigi
Mr. Enosh Ogosi Akuma Mr. Benson O. Apuoyo
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Quality Control and Assuarance Officer- Mombasa Office
Mr. Geoffrey Wade
Managing 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.