Why is Kenyan coffee the best?

Tastingtable.com tells the story well:  Kenyan-grown coffee beans have a naturally fruity, acidic flavor profile and produce a fragrant, full-bodied brew. Typically Kenyan coffee beans are grown by farmers on small estates, primarily in the fertile region of Mount Kenya's foothills. In fact, 70% of all coffee grown in Kenya is cultivated by small-scale farms. But even beyond growing, the country produces its beans with quality in mind from start to finish. Here's what makes Kenya's coffee so special:

It's all about quality control

Kenya might be biologically predisposed as the epicenter of quality coffee. The country's natural climate is ideal for growing some of the best coffee beans in the world. High altitudes, volcanic soil, and moderate temperatures are all conducive to bean cultivation. But, Kenya's elite coffee status goes far beyond growing conditions — it's all about the process.

From harvesting to roasting, Kenya's coffee is carefully and systematically curated to produce a quality cup. Kenyan coffee beans are typically Arabica, and the beans are hand-picked, hand-sorted, and sun-dried. No factory-processing. Flavor notes typically include honey, caramel, chocolate, and black currant. The beans undergo a process called "wet harvesting" to maintain their natural acidity. With this method, unroasted green coffee beans are washed before the bean has gotten a chance to harden, so it must take place very shortly after picking. Then Kenyan coffee beans are fermented for 36 hours to remove their natural slimy exterior coating before getting milled, roasted, and bagged for sale.