Introduction of Coffee planting Environment in Kenya Coffee Manor is introduced in the production area of Berman Manor

When coffee first arrived, Kenya was under British rule, and coffee cultivation was promoted to earn foreign exchange. In 1963, when Kenya became independent, the status of coffee did not decline, but was consolidated and was an important component of Kenya's trade income.

Coffee growing area in Kenya

The coffee producing areas in Kenya are mainly concentrated in Mount Kenya (Mt. The plateau region represented by Kenya). Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The main producing areas, such as Nyeri and Ruiru in central China, are known as the "Cup of connoisseurs" (Connoisseurs' Cup). They are famous in the coffee industry for their rich aroma, bright and vibrant acidity, full and elegant mellowness and red wine flavor. Caffeine in different producing areas has its own subtle flavor due to the difference of microclimate.

History of coffee in Kenya

Although it is adjacent to Ethiopia, the birthplace of coffee, coffee cultivation does not have a long history. It is generally believed that coffee was brought to Kenya in the late 19th century by the priests of the Holy Spirit Church (Fathers of Holy Spirit congregation). It is more common to say that in 1893, it may have come from the island of Reunion (Bourbon, where coffee was found), and some think it was brought into Kenya from Ethiopia.

Bourbon Bourbon was first brought to Kenya for planting. In the 1950s, the then agricultural research institution Scott Laboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts, subverting the long-standing prejudice of artificial breeding without excellent natural varieties. SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

Like the choice of other coffee producing countries, although SL-28 and SL-34 have stood the test of time and cultivated generation after generation of faithful pumps for Kenyan coffee, the Kenyan government and the Coffee Research Institute (Coffee Research Foundation) have begun to promote a new variety, Ruiri 11, for the sake of coffee yield and disease resistance. The promoters assure coffee lovers that the new variety still has the classic flavor of Kenyan coffee. However, the continuous efforts have not won the recognition of coffee gluttons, who agree that the new varieties lack taste and that the future of Ruiru11 remains to be seen.

In addition to the prestigious traditional Arabica coffee, robusta coffee is also produced in the western lowlands of Kenya.

Coffee cultivation in Kenya