Description

The majority of Kenya’s coffee beans – around 97% – are the robusta variety, International Coffee Council data shows. Known for their bold, harsh, bitter flavor, and high caffeine content, robusta beans are typically used to make cheap, mass-market commercial products, including instant coffee and supermarket blends. Robusta can be grown at lower altitudes, in hotter climates, and with less moisture. Main Robusta coffee growing provinces locate in the Central Highlands, Since Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans.