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Kenya: a model coffee producer

Published: 2024-09-17 Author: World Gafei

Last Updated: 2024/09/17, Kenya, located in East Africa, is one of the countries in the world that attach importance to the production of high-quality coffee. The quality of coffee is managed by the government and technical guidance is its main feature. After the harvest of Kenyan coffee, it must be purchased and cup tested by Coffee Board of Kenya and CBK set up by the government, and the samples will be sent to the buyers.

Coffee buyers from all over the world bid according to the quality of the samples they received at an auction in the capital, Nairobi. The auction system, managed by the government, encourages more than 570000 small coffee merchants across Kenya, because as long as they have good quality, it is not difficult to get a good price.

As a matter of fact, the government has made more efforts than that. the government also provides technology for growing coffee for many small coffee merchants, tutoring nearly 300 agricultural transportation and marketing cooperatives for better handling of raw beans. CBK is also devoted to the production, quality research, sales, and even financial guidance of the coffee industry. All this has created the unparalleled charm of Kenyan coffee and the crazy love of coffee diners from all over the world!

Producing area

The history of coffee cultivation in Kenya dates back to the end of the 19th century. It is reported that coffee seeds were introduced from Ethiopia, a neighboring country in the north and the oldest coffee producer in the world. At present, there are four common varieties: Bourbon, Kents, Typica and Riuri 11. Kenilai's topography is complex and changeable, with plateaus, deserts, canyons and grasslands. Coffee producing areas are spread all over the central and southwestern highlands with elevations of 1000 to 2500 meters, such as Mount Kenya in the middle, Aberdare Zone in the west, Nyanza, Kasii and Bungoma in the west, Kericho and Nakuru in the ministry. The vast majority of Kenyan coffee is "organically grown" without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. Ken? Of the premium coffee (AA Plus, AA, AB, PB) are washed, while the low-grade products of non-washing (MWH) 39th buni are for local use only.

A distinctive grading system

The grading system of Kenyan coffee is very special, which is based on "particle size", supplemented by "quality in the cup" and "weight". The following is the classification of Kenyan coffee:

The most interesting thing about Kenyan coffee is that it has a unique and obvious sweet and sour fruit. S is afraid that people who drink sour coffee will have a wonderful expression on their face after they have tried a good Kenyan coffee-how can there be such sour and sweet coffee?

"not much like coffee, but a bit like fruit tea" is the common feeling of many people towards medium and shallow roasted Kenyan coffee. In addition to the obvious and attractive fruit acid, because Kenyan coffee is mostly from small coffee farmers, planted in a variety of different environments, and encounter different climate and rainfall every year. For example, the Samburu of 2001 has a strong black plum flavor, low acidity and strong taste, and the newly harvested Samburu in winter 2002 presents a completely different flavor. Mulberry paddle fruit and green plum, with a little Nanyang spice (Spicy) flavor, after drinking, the finish has the sweet aroma of green tea, slightly more acidic than the year before last, the taste is still strong. The common Kenyan taste is not strong, but it has a bright fruit-like flavor, some spicy and some red wine. This is how Kenya makes coffee fans full of expectations and surprises!