Kenya Yadini Kenya Coffee Flavor Features Kenya Coffee Brands

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Yadini, Kenya

Production area: Yadini

Treatment: washing

Altitude: 1550m--1650m

Cup test information: full-bodied, acid-rich, baked nuts, fragrant chocolate, citrus, mellow

Yadini Coffee Manor

Yadini Coffee Manor was founded in 1924. The company produces 120-160 tons of coffee a year and employs about 200 temporary workers during cherry picking season. Yardini has invested in modern and up-to-date equipment and will take state-of-the-art separated and graded coffee.

The key processes of Yardini include

Produce coffee on the farm

Wet processing

Drying and Storage of Coffee Paper

Located on the beautiful open slopes of the aberdarde Mountains in Kenya's central highlands south of the equator, the farm is the heart of Kenya's main coffee-growing region and is famous for producing premium blackcurrant coffee. Smell.

In the vast Yardini terrain, the fertile soil of volcanic origin, the combination of nitro alcohol and ferriol with the soft rock layer caused by montmorillonite was found. The farm is made up of rivers and rivers that merge from the aberdare Mountains into a major river, and a large amount of water is mostly used for wet coffee processing and irrigation. This water source, known as the Ruilu River, is preserved because its banks have obvious native vegetation, sweet and clean waters and aquatic life. The farm soil is protected by planting figs, red oaks, Egyptian marmots and other soil insecticidal species, such as cones, half-grass and albedo.

Soil humus is provided by the establishment of bluegrass (makarikariensis), which grows inside and outside the coffee line, harvested once a season, forms a mulch and decomposes rapidly to improve soil structure, while also providing a very quiet habitat for farm wildlife such as antelope, hares, Dikdik, hedgehogs, moles and porcupines. The combination of these animals and plants provides high-quality coffee to grow in very sustainable conditions. The average annual yield is 2 tons per hectare.

The harvest occurs twice a year, and the procedures followed are based on sustainability.