Kenyan coffee introduced from Brazil introduces the flavor of Kenyan coffee.

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Kenya is next to Ethiopia, but Kenyan coffee beans are imported from Brazil!

Ethiopia is the birthplace of Arabica coffee trees, while Kenya is next to Ethiopia, but coffee has not been introduced until the British colonial period in the 19th century. it was not until the British colonial period in the 19th century that missionaries introduced Arabica trees from the leaves and introduced the ancient Brazilian bourbon species in the 20th century. Kenya began to cultivate coffee on a large scale, that is to say, the current Kenyan coffee has Brazilian origin. However, because of the different soil and water, climate and treatment methods, the flavor of Kenya beans is quite different from that of Brazilian beans.

Brazilian coffee is planted at a low altitude, with a soft texture, no obvious sour taste and no special flavor. In contrast, Kenyan coffee trees are mainly concentrated in the slopes near Mount Kenya, about 4000 to 6500 feet above sea level. Because the mountain temperature is low and the growth is slow, the aroma components of coffee beans have been fully developed, and Kenya has a high acidity flavor. It has a distinctive fruity flavor, rich and perfect taste. Kenyan coffee tastes like BlackBerry and grapefruit. It is the favorite of many coffee gluttons, no matter it is roasted lightly or deeply.

Kenya is located in eastern Africa, next to Ethiopia, the "source of coffee". Despite the fertile soil, coffee was first grown in the country when Bourbon (also known as French mission, to commemorate the introduction of French missionaries) was introduced from Brazil in 1893; like the story of "go left, go right", coffee did not move inland to the south but to the Red Sea. After hundreds of years of spread, he settled and mutated all over the world before returning to his hometown, the Great Rift Valley (The Great Rift Valley).

As a British colony, it is only natural that the benefits of exporting coffee are skewed towards the sovereign state. Until 1954, Kenyans owned only 5000 acres of arable land, most of which were controlled by the British and sent to London for auction. Although the colony seems to have been exploited, without the British laboratory Scott Laboratories, Kenyan coffee would not have been what it is today. Because its representative varieties SL-28 and SL-34 are two of the 40 kinds of coffee grown in the laboratory that year. At present, the popular varieties in Kenya include Ruiri 11 with high disease resistance but slightly lower taste, and Batian, K7 and Kent with high drought resistance.

The Maomao uprising (Mau Mau Uprising), which took place in 1956-60, returned most of the control of cultivated land to the indigenous people. Coffee farms are mostly small-scale operations with an annual output of hundreds of kilograms. They will decide to sell the fruit to the nearby processing plant (Coffee Factory) according to the delivery distance and the purchase price. For example, the famous Karagoto Coffee is actually a processing plant located around the town of Karatina. After collecting the coffee fruits of nearby farmers, they will be processed and exported. It will also provide farmers with technical support for planting. Karagoto itself, on the other hand, combines Tegu and Ngunguru processing plants to form a Tekangu Farmers Cooperative Society,FCS. Most of the famous producing areas in Kenya are concentrated in the central part, such as Nyeri, Kiambu, Kirinyaga and the western mountains near Uganda (Nakuru, Bungoma, Kitale, etc.).

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