In 1935, William Ukers wrote that ‘Kenyans are often blended with the better quality coffees of Central America. Today, the unique raspberry, blackcurrant and winey flavours of classic Kenyan coffee, together with its luscious mouthfeel, see it highly rated amongst the best in the world by brewed coffee drinkers and make it a great entrée to brewed coffee. Surprisingly, the recommended coffees from this instalment were citrus driven.