Kenya Coffee Bean: One of the most unique and delicious coffee countries

Kenyan coffee beans: one of the most unique and delicious coffee countries

Today's road to coffee in Kenya is not easy.

It began when the Arabs forced thousands of Kenyans to work for free on coffee plantations in Kenya and the Arabian Peninsula.

When the British took control of Kenya in the 1920s, they decided that some crops should be grown by white settlers, while Kenyans should be slaves or meagre wages.

In the 1930s, African farmers became more powerful. As a result, Europeans forbade them to grow coffee.

After the Mau Mau uprising, the British finally lost control in 1960. Kenyans are then allowed to grow coffee, but limit how much they can grow and how to use coffee beans.

Kenya's best coffee export, only the lowest quality local coffee.

Sadly, generations of locals never knew what kind of good coffee they produced, and even today coffee farmers are not properly paid.

However, despite the long history of coffee production, coffee in Kenya is still booming today.

Catalogue

The map of Kenya is in Africa

Map of Kenya adopted world atlas

Kenyan coffee today

In the past 15 years alone, new reforms have allowed coffee farmers to make any coffee they want.

There are currently about 700000 coffee producers in Kenya. The amount of money they handle and consume is under their control.

Kenya currently ranks 16th in global coffee production. Their annual production varies due to climatic and socio-economic factors, but is usually about 1 million bags per year.

The vast majority of coffee produced is exported. For example, in 2015, they exported 94% of their coffee. Their coffee has strict regulations and the government's Kenya Coffee Commission's unique democratic auction system. Every week, samples of each batch of coffee are open to bidders. These bidders enter the auction for any lot they want, and the highest bidder wins.

All this is transparent so that the best coffee gets the highest price.

Most Kenyan coffee is grown between Mount Kenya and Nairobi, and the main producing areas are broken down as follows:

Pengoma

Giambu

Keesi

Machakos

Murang'a

Tata, Tata, Vita.

Enbu

Kirinaga

Metric tons. Elgon

Nakuru

Han Zorya

Because of its warm climate, high altitude and rich red volcanic soil, these areas are very suitable for producing Arabica coffee.

Unlike most places where coffee is grown, the annual rainfall is more than 1000 millimeters (35 inches).

Kenyan coffee bean grade

Kenya Coffee beans: scoring system

All coffee in Kenya is classified after harvest, mainly according to the size of beans, as well as color, shape and density.

Larger beans are believed to contain more essential oils and therefore have a stronger flavor.

Classifying coffee helps to keep each coffee bag consistent so that consumers know the type of taste they expect.

These are coffee grades:

Kenya E (elephant bean)

Kenya PB (Peaberry)

Kenya AA

Kenya AB

Kenya C.

Kenya TT

Kenya T.

Kenya MH / ML

Kenya Coffee beans: flavor formulations and varieties

Although Africa has both Coffea arabica and Coffea robusta, Kenya has exclusively grown Coffea arabica.

Compared with countries like Indonesia, the growth rate of coffee in Indonesia is about 75%.

Although the taste of Kenyan coffee varies from farm to farm, Kenyan coffee beans have several features that can help you distinguish between other countries or regions:

Their coffee is wet-processed green coffee.

They are usually full-bodied or medium-bodied, with citrus acidity and wine.

They have a complex taste, sweet and fruity, with a hint of berries and dried tomatoes.

The most similar type of coffee will be Ethiopian varieties, however, Kenyan coffee is more abundant than the one they create in Ethiopia. Usually, beer has a strong aftertaste.

Kenyan coastal cuisine features the Kahawa Chungu (bitter coffee) brewing method. In order to make this product, they brewed it in a brass kettle under a charcoal stove.

SL-28 and SL-34 models are very popular. They are named by a company called Scott Labs, and the Kenyan government employs them to determine which coffee is most suitable for commercial development.

The laboratory found more than 40 different varieties and then received the word "SL" for classification purposes.

SL-28 and SL-34 were found to be the most drought-resistant and of the highest quality, so they won. SL-28 is popular for its acidity, blackcurrant and tomato flavors and sweet tropical flavors.

Less popular are K7 (growing at lower elevations) and Ruiru 11 and Batian.

Ruiru 11 is created in the laboratory and has anti-rust function.

Batian is not only rustproof, but also resistant to berry disease and ripens faster than other varieties (two years instead of three years).

In addition to variety differences, there are regional differences. Kirinyaga coffee is delicate and floral. Special protected area of Kenya in Gevalia

Gevalia's Kenya Special Reserve, planted on the slopes of Mount Kenya, is a single barbecue with a subtle berry flavor. This special barbecue is sold only in front of the ground and is a good choice for those who like convenient coffee, but it should be noted that the best Kenyan coffee beans will be sold as whole bean coffee.