Coffee beans were brought to Kenya from Ethiopia at the end of the 19th century. The main plantation areas are in the mountains to the north and northeast of Nairobi, in the mountains at an altitude of 1500-2100 meters above sea level. Kenya occupies one of the first places in the world in terms of the stability of product quality, which is under strict state control. Kenyan coffee is processed in a wet way. Arabica "Kenya Super Star" is characterized by a soft, thick taste with berry sourness and aroma of wild berries and blackcurrant.