Our Friday cupping focused on Kenya last week, with the group tasting four different Kenyan coffees from four different sources.

If you are familiar with Kenya, you know that a hallmark of the coffee is that it is usually high in body and high in acidity, an unsual combination in most coffees.

The four coffees we cupped rated pretty closely together, with all earning scores of 6 or 7. The consensus winner seemed to be the fourth coffee that was tasted, a Kenya from Oaklands Ruira that gave our current Kenya a run for its money.