Arabica coffee was introduced to Kenya from Ethiopia via Aden Catholic missionaries. Thanks to the country's ideal, stable climate conditions all year round and the rich volcanic soils found in the highlands between 1500-2000 MASL, Kenya enjoys excellent conditions for coffee cultivation.
Kenyan coffee is handpicked and graded according to its parchment weight prior to processing. After being delivered to the wet factory it is pulped and fermented in washing tanks for 24 to 48 hours. The parchment coffee is then cleaned and soaked to remove any remaining fruit and spread on raised drying tables. During drying, the parchment is frequently turned by hand. When the parchment has dried to the desired moisture level, it is taken to the dry mill to be hulled. After milling, the coffee is entered into a catalogue and taken to the Nairobi Coffee Exchange where it may be bid on by export companies from all corners of the world.
Ā
| Ā Tasting Notes |
Caramel, dark chocolate and warm spice notes, with a full body and lemon acidity. Honey, toffee and leather to finish. |
|
Region |
Central Province |
|
Ā Altitude |
1500 - 2000 metres above sea level |
|
Ā Soils |
Rich Volcanic |