Kenya is a country located in the east of the African continent.Its border neighbors are South Sudan, Uganda, Somalia, Tanzania, and Ethiopia.The capital of the country, which borders the Indian Ocean, is Nairobi.Kenyan coffee is one of the most popular coffee varieties in the world.It is grown between 1,700 and 1,800 meters.The soil is rich in volcanic minerals. Production takes place on an area of 160,000 hectares.Kenyan coffee, a type of Arabica, is harvested between November and December.Coffee grown in the high plateaus of Kenya is rich and heavy in body, bright in acidity, and fragrant in flavor.
The country's location allows for two harvests per year.During harvest, diseased and damaged coffee beans are removed.The healthy crop undergoes a fermentation process lasting up to thirty-six hours.The purpose of this stage is to remove the slimy, sugary layer that accumulates on the coffee beans.After this step, the crops are dried and sent for grinding.
Kenya has one of the world's most developed coffee industries.Production, processing, grinding, and marketing are carried out through a sophisticated cooperative system.Kenya, which was introduced to coffee in the 20th century, currently ranks 16th in the world with an annual production of 100 million tons.They also maintain an auction export system, which they believe is the key to their success.150,000 farmers and approximately 6 million Kenyans earn income from coffee production.Small-scale producers account for two-thirds of production, while large plantations account for one-third.Despite coffee being such an important commodity, Kenyan coffee farmers are among the world's poorest when socio-economic factors are considered.
Information about Kenyan coffee
Kenyan coffee is categorized into three types based on size.These are e (elephant), pb (peaberry), and aa.Aa is the most common type of Kenyan coffee available on the market.Its diameter is 7.2 mm.Kenyan aa coffee is generally considered one of the brightest coffee beans in the world.While this is debated among coffee lovers, it is one of the most preferred coffee types by coffee connoisseurs.
Kenyan aa coffee enjoys a high demand and a good rating.The quality of Kenyan aa coffee stems from its single-origin status, meaning it is not frequently used in blends.Price fluctuations may occur during certain periods of the year, depending on the balance of supply and demand in the market.
Kenyan aa coffee requires a balanced roasting process to achieve a natural shine and enhance flavor.While dark roasted coffee beans lose their aroma, some people prefer this method of consumption.As with other single-origin Arabica coffees, fresh roasting Kenyan coffee yields better flavors than older varieties.Kenyan coffee has a strong acidity.It has flavors reminiscent of citrus and lemon peel.
In the 1950s, hybrid varieties were introduced by Scott Laboratories.The most well-known of these are sl28 and sl34.Both of these are bourbon varieties and have a larger body.Additionally, varieties such as batian and ruiru11, produced by the same company, are gaining popularity.
