Kenya is among the most famous nations in coffee production globally because of its distinct taste, superior quality, and strong flavor.
In Kenya, coffee is one of the main exports hence you should understand what makes this particular type special so that you can love it more as a drink. This guidebook talks about everything concerning Kenyan coffee from its origin to the best way of brewing it.
KENYAN COFFEE
European missionaries brought coffee farming to Kenya in the early 1900s. After that, it expanded rapidly and by the 1930s ranked among top global producers. Farms were initially restricted to British citizens according to specific regulations.
However, most of these settlers were allowed to own land after independence in 1963 but some locals opted for small-scale farming which led to its fast growth and making it among the highest earners as far as revenue is concerned particularly within central highlands where many tens of thousands rely on agriculture as their sole source of income.
Expanding Areas for Growing Coffee in Kenya
Five major parts that have been identified to make up the regions where Kenyan coffee is grown are Nyeri, Kisii, Kiambu, Embu and Murang’a. These areas differ in altitude from the sea level; soil types and other environmental factors such as climate which brings about various flavors into this beverage. Slow maturing occurs when cherries are grown at higher elevations within these zones leading to beans with intense taste.
The presence of volcanics minerals in soils together with enough rainfall also contribute towards development of unique flavor profiles in this drink.
Besides being an equator region; Highlands experiences cool misty weather which creates a perfect atmosphere for growing good quality coffee beans.
Different Flavors Found In Kenyan Coffee
Kenya has a bright acidity that is usually accompanied by fruity undertones.
Blackcurrant, citrus fruits like orange or lemon, berries and floral notes are some common flavors found in it. There is a complex range of these tastes which makes Kenyan coffee loved by many people worldwide especially those who have good knowledge about drinks.SL28 and SL34 are types of coffee that are commonly grown in Kenya mainly because they produce much better results than other varieties do.
For instance sl-28 has more body while sl-34 brings out balanced sweetness alongside wine aftertaste both having been developed through their adaptation into different environments found within country’s borders thus becoming highly demanded products on international markets where only specialty coffees can be found.
Kenyan Coffee Grading System
Kenya has a strict coffee grading system to ensure that only the best beans are released into the market. The grading is done by size, shape, weight and density of the beans as indicated below:
- AA – This is the highest grade characterized by larger and denser beans. AA grade is highly valued because of its superior quality, consistent taste and flavor.
- AB – These bean sizes are slightly smaller than AA but still of good quality. Usually, AB grade blends with other grades to give well balanced cups with good acidity levels and body.
- PB (Peaberry) – It grows one round seed instead of two flat sided ones like most others do; hence has an intense flavor making it considered premium coffee sometimes.
- C – Smaller sized seeds with mild flavors; used mainly for blending purposes or lower end products though it can stand alone as a good coffee itself.
- E (Elephant) – Biggest beans often mixed up with AA plus AB where available elsewhere too; such types are rarely found except at select outlets due to their abnormal dimensions along with strong tastes.
This grading system plays a major role in maintaining Kenya’s reputation for producing high quality coffees that are in demand worldwide besides helping buyers and consumers differentiate between different qualities available within the market.
The Value of Cooperative Societies in Kenyan Coffee
Cooperative societies play a vital role in the coffee industry of Kenya. These groups comprise smallholder farmers who carry out processing, marketing and selling of coffee. Through paying reasonable prices to producers for their goods, they have ensured that Kenyan coffee remains quality and maintains its reputation over years.
In addition, cooperatives offer support services such as credit facilities; farm inputs like fertilizers and pesticides among others; training on good farming practices to farmers etcetera. Moreover, pooling resources together enables them to achieve economies of scale which would not be possible if done individually thereby enabling them compete favorably with other players at global level.
Processing Methods: Washed versus Natural
Washed is the most commonly used method for processing Kenyan coffee where by pulp around bean is removed before drying while natural involves drying cherries with their pulps intact resulting into a fuller bodied sweeter tasting drink referred to as natural processed coffee.
Furthermore, it uses washed processing method for its coffees because this process brings out acidity levels and fruity notes thus giving clean cups which clearly bring forth inherent qualities found in each type.
On the other hand some farmers have started experimenting with natural processing where cherries are dried without removing husks leading to much heavier bodied beverage with higher sugar content.
However only problem about this procedure is that it takes time plus many hands are required during sorting so as to avoid defects but once done well; it creates an unusual taste that attracts adventurous consumers.
The Importance of Auctions in Kenyan Coffee
The Nairobi Coffee Exchange sets the price for Kenya’s coffee beans, and this is why it matters. Every week, there are auctions where buyers bid on lots of the product. This trading system ensures transparency and competitiveness that make Kenyan coffee one of the most expensive coffees globally.
Furthermore, it provides farmers and cooperatives with a chance to expose their produce to many international purchasers thus enabling them to get higher incomes through improved prices for sold beans. The money earned from these auctions is then taken back to farmers who use some of it as re-investment into the sector which is meant to improve infrastructure, undertake research among others.
Final Verdict
Kenya’s product isn’t just another type of beverage; it is history, diversity of landscapes and art in itself. Understanding this particular brand of drink involves knowing its origin, different tastes as well as various methods used during their preparation which makes people all over the world love them.