Kenya Windrich Manor Kenyan Coffee what brand is good Kenyan coffee flavor description

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Kenya borders Ethiopia in the north, but coffee cultivation started late, not until the end of the 19th century, and coffee varieties, beans and flavors are also significantly different from Ethiopia.

But even so, due to the unique planting environment and special processing methods. Kenya's coffee has an unshakable position in the world of fine coffee.

Founded by a British colonist in 1902, the estate is Kenya's only estate dedicated to classic SL28 & SL34. It is also one of the oldest estates in Kenya.

The estate uses special water conservation techniques and bluegrass planting to prevent erosion of the land, which allows the estate to flourish year after year.

Cattle were raised at the beginning of the estate, and the first coffee tree was planted in 1930. In 1971, Gatatha Farmers Company acquired ownership of the estate, consisting of 300 local residents, and set up a board of directors and a manager to oversee the property.

The estate sits on 500 hectares of rich mineral land devoted to coffee and tea cultivation and light subsistence farming for cows, while Gravillier and Eucalyptus trees are planted to shade the coffee trees in the afternoon sun.

Kiambu County is located on the outskirts of Nairobi, Kenya's capital city. The terrain is mainly mountainous, characterized by fertile red soil and Kenya's oldest coffee plantations. In 1902, Windross Manor was originally a cattle pasture, but during British colonial rule, coffee and tea were planted instead. After Kenya gained independence from Britain, a group of residents took over the operation and production of the estate and set strict high standards for growing each crop. In Kenya, most of the coffee is still processed in cooperatives by small coffee farms, and the coffee cherries at Windross Estate are picked and processed directly on the estate. This carefully controlled planting and processing method results in each cup of coffee having a juicy elegance and rich coffee flavor.

This is a coffee bean with good compatibility. All kinds of appliances can better present the beauty of this bean.

Origin: Africa·Kenya·Kiambu

Processing method: double washing fermentation

Soybean seed: SL28 & SL34

Altitude: 1500~1600 m

Soil: Red volcanic soil

Acidity: Medium Alcohol: Medium

Description: Succulent and refreshing acidity with hints of red currants and plums