Kenya, nestled in the heart of East Africa, has earned its place on the global coffee map as a country that truly understands the art and science of coffee cultivation. Its coffee, known for its bright acidity and complex flavour profiles, is a testament to Kenya's unique terroir and rich coffee history.
Terroir
Kenya's coffee terroir is characterized by a combination of factors that contribute to its exceptional flavour. The country's high-altitude regions, including the slopes of Mount Kenya and the Aberdare Range, offer coffee plants cool temperatures and fertile volcanic soils. These conditions, combined with abundant rainfall and a unique mix of sunshine and shade, create the ideal environment for coffee cherries to develop slowly and flavourfully. The result is coffee with vibrant acidity, distinctive fruity notes, and a wine-like quality that sets Kenyan coffee apart.
History
Coffee has a storied history in Kenya, dating back to the late 19th century when it was introduced by British colonialists. Over time, Kenyan coffee farmers embraced coffee cultivation, and the country's coffee industry flourished. Today, Kenya is renowned for its meticulous processing methods, including the iconic "washed" process. This involves fermenting the coffee cherries to remove the fruity pulp before drying the beans. The dedication of Kenyan coffee producers to quality has not only earned the country numerous accolades but also created a thriving coffee culture where coffee auctions are highly competitive, and quality is paramount.
In conclusion, Kenya's coffee industry is a vibrant tapestry of terroir, tradition, and quality. Its high-altitude regions, volcanic soils, and commitment to excellence produce some of the world's most sought-after coffee beans. With each cup of Kenyan coffee, you can taste the legacy of generations of coffee farmers and their unwavering dedication to crafting coffee that reflects the unique essence of Kenya's terroir and coffee culture.
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