Although it is just south of the birthplace - Ethiopia - of coffee, coffee cultivation did not begin in Kenya until the late 19th century apparently under the direction of missionaries.
 The British, though, significantly ramped up production around the turn of the century.
 Today, Kenyan coffee production is known for its network of small farms and mills.
   More than 6 million Kenyans are said to be employed in the coffee industry.
 A cooperative system has evolved over the years with at its core an open auction system.
   This auction system may be what has allowed Kenyan coffee to maintain its highly regarded quality.
  There is some confusion among drinkers about the much sought after "AA" designation of Kenyan coffee.
   The "AA" is not a type of coffee per se, but rather the label refers to the size of the bean itself.
   The Coffee Board of Kenya has established a grading system based on the size and form of the bean.
   Coffees assigned the grade "AA" are generally the largest bean.
 The grading scale, from largest to smallest, is AA, AB, PB, C, E, TT and T.
 One reason quality is often remarked to coincide with the size of the bean is the higher oil content of larger beans.
 Kenyan AA beans also are cultivated from the premium Arabica coffee plants, rather than the less flavorful Robusta coffee plants.
After the beans are milled, the coffee is graded according to size.
   Samples from each lot are then provided to licensed exporters, who then bid on each lot according to their own evaluations.
 Weekly auctions are held in downtown Nairobi.
 The open, transparent system wherein the highest bidder obtains the lot reinforces a positive price-quality relationship - that is, the best quality yields a higher price.
  Of course, the quality of Kenyan coffee is not based solely on its exporting infrastructure.
 The quality must originate in the cultivation process.
 For certain, Kenya has rich, acidic volcanic soil where the coffee is grown at altitudes ranging between 5,000 and 7000 feet above sea level.
 Production is concentrated on the high plateaus that surround 17,000-foot Mount Kenya.
   Here the climate is moderate throughout the year along with a relatively consistent rainfall patterns.
 Kenya has invested in researching the best cultivation techniques and even the smallest farmer is likely to be knowledgeable about coffee production.
  Premium Kenyan coffee beans - in particular, AA beans - are universally wet processed.
The cherry surrounding the bean is removed and then the beans are submerged in a water tank.
 In the water tank, a natural fermentation process breaks down the cherry residue left on the bean.
 The final parchment layer is then removed after the beans have been dried by hulling.
So what should you expect from a cup of Kenyan coffee?  While it generally is classified as medium bodied coffee, Kenyan coffee packs an intense flavor and enticing aroma.
 Multi-faceted in taste a premium Kenyan coffee enthralls with fruit dimensions ranging from citrus to berry along with noted wine-toned acidity.
It is a rare Kenyan cup that will leave the drinker with an unpleasant aftertaste.
The next time you are seeking a quality coffee, remember to try the king of African coffees - Kenyan AA.