With a market share of about 1.5 %, Kenya is considered ═ on a quantity basis ═ to be a minor producer on the world market. However, once you consider the quality and the extraordinary coffee character, Kenya belongs to one of the best producers at any time. Kenyan coffee beans feature a very fi rm structure and require more heat than other coffees during the roasting process. This is due to the fact that the coffee plants in Kenya are cultivated at high altitudes of up to 2,100 m where coffee grows very slowly. Normal, even beans are selected and traded in different grades of goods. Most exports receive an “AB” classifi cation, while top qualities receive an “AA” title. Due to their rarity, Kenyan “pearl beans” are an absolute speciality. If the coffee tree cannot deliver suffi cient nutrients to the coffee cherries that grow at the very end of the bush, the bush develops only one bean in the cherry, a so-called pearl bean. This individual bean collects so much strength and grows so slowly that it becomes more aromatic than a fl at bean. Our “pearl beans” are from the “Kiundi” region and are hand picked.