What Flavor Does Kenyan Coffee Have? In Kenya, tea is more popular than coffee. Coffee was previously only sparsely grown on farms. The coffee industry was formed during the British colonial period and since then has contributed significantly to the country’s economy. Kenyan coffee is known for its rich flavor and distinctive acidity, similar to wine. The scent is delightful. The distinctly bright flavors of fruit and berries make this coffee so popular.
Some information about Kenyan coffee
Kenya today is famous for its coffee. But this historic road to fame was also thorny, paid with blood, tears, and sweat.
Back in history, coffee farming in Kenya originated with the Arabs. They forced Kenyans to farm on plantations around Kenya and Arabia. By the time the British occupied, the fate of the Kenyans was changed. From free laborers to enslaved people for white plantations. With their hands and civilization, the British have contributed to the steady quality of coffee, first on their plantations. Kentime were not allowed to grow coffee free but had to be appointed by the British. Much of Kenya’s best coffee is exported, with only the low-quality ones staying for the locals.
So even though it’s a famous coffee producer. But sadly, for generations, the Kenyans didn’t know they had produced this wonderful breed.—even world-famous.
However, overcoming the difficulties of the series of historical journeys, there were many struggles and struggles. Today, Kenyan coffee is thriving over time.
Some relevant figure
Currently, there are about 700,000 Kenyan coffee producers. Kenya ranks 17th in coffee production worldwide. But in terms of quality, they are in the Top 5.
The majority of Kenyan coffee is grown between the mountains of Kenya and Nairobi, with concentrated farming and production areas. Includes: Bungoma, Kiambu, Kisii, Machakos, Murang’s, Taita Taveta, Embu, Kirinyaga, Mt. Elgon, Nakuru, Chan-Nzoia.
Development altitude: 1,700 – 1,800 meters above sea level
Types: Arabica and Robusta. But Arabica is still the most focused.
Harvest time: November to December
Processing method: Wet processing with the soaking lasting 12 to 72 hours.
How to classify coffee: By bean size
Coffee production in Kenya
Most of Kenya’s coffees are Arabica varieties grown on the volcanic soil of the highlands with elevations from 1,400m to 2,000m above sea level. It qualifies for the Strictly High Grown (SHG) coffee standard at this height.
Note: What is SHG (Strictly High Grown) coffee?
Strictly High Grown (SHG), aka Strictly Hard Bean (SHB,) is the definition of a coffee tree grown at an altitude of 1,200m above sea level. At this height, coffee plants have a long life cycle. Therefore, accumulating nutrients from coffee plants takes longer—so excellent quality. The seeds have a firm and firm structure, with a richer and more balanced flavor than others.
The outstanding feature of Kenyan coffee is the great acidity of the fruit. However, in e, each variety will show its unique flavor in each different coffeowing region. Finally: Nyeri’s coffee tends to have a sweet taste of fructose and a strand ng sour taste. But the coffee at Embu is outstanding with forest fruits and caramel; it the very balanced. While in the Kirinyaga region, the coffee has a delicate floral aroma and a much richer and more complex flavor.
The value of Kenyan coffee
Kenya produces both Arabica and Robusta. But Arabica is better known for its fame for its outstanding taste and quality. It also creates economic value and higher profits.
Although Arabica produces high-quality coffee, the output is not much due to its sensory characteristics and is more challenging to grow than Robusta. Regardless, Kenya is still leading the global trend in introducing new high-yielding, disease-resistant Arabica varieties.
How to classify
Coffee is graded according to bean size, shape, color, and uniform mity. Although however,s are not always a guarantee of high quality. But coffee is still graded by size as a standard; with Kenyan coffee, the larger the bean, the higher the value.
The ranking of Kenyan coffee in order from high to low is as follows:
- E (Elephant Bean)
- PB (Peaberry)
More giant beans are said to have heads head. It is the cause of many rich and varied flavors. Therefore, Kenyan coffee is classified and priced in part based on the criterion of bean size.
Why is Kenyan coffee famous?
It can be said that Kenyan coffee has a distinctly bright flavor. The flavors are pretty rich and varied, but each stroke has subtlety and clarity. More specifically, there is always the highest and most stable balance compared to other high-quality coffees.
Many great flavors can be found in Kenyan coffee. It is a high note of citrus, with a hint of aromatic pepper flavor. They are sometimes combined with pleasant blackberry tones. The aftertaste is sometimes dried lemon zest or winey. With such richness and divemasters flavors, Kenya’s reputation is not difficult to understand. It’s not too much that Kenyan coffee is on the list of coffees to drink once in a lifetime.
Quality is created by farmers – roasters – buyers.
Local roasters in the growing region created mainly the distinctive flavors of Kenya. And the great result was a very close alliance and cooperation of “close friends” who played an extra vital the initial supply chain. These are farmers, roasters, and traders (appraisal & purchasing).
Firstly, appraisers & purchasers always keep a close relationship with the roaster. They research and accompany the roaster in terms of quality and taste. This cooperation promotes coffee quality that maintains stability and captures market trends—even understanding consumers’ preferences.
Second, roasters easily communicate with farmers. They accompany the farm in adjusting the planting, care, and processing. This is great for the consistent quality and output of green coffee. Understanding the target of supply and demand makes Kenyan coffee never lose value in the market. It always has a firm foothold, no matter how volatile the coffee industry is.
A “symbiotic” relationship – co-development for the supply chain between farmers, buyers, and roasters
Third, the farmer, also alw, keeps the pace of information with the roaster. They discuss any changes that affect processing. For example, climate change is a disease that affects the growth of coffee trees in the crop. Or a particular incident may affect the quality of the kernel as expected…
This connectivity and intimacy are ideal for any supply chain. Thoughtfulness in information will prepare roasters to research and re-calibrate the roasting recipe to best suit the beans. The aim is always to have the highest quality coffee beans possible, no matter the circumstances.
The above makes Kenya coffee’s reputation in the Top 5 best coffee globally. This position has always been maintained from the past to the present, but it is difficult for any type to “fight” against.
The taste is memorable – Those who drink it will never forget it!
Kenyan coffee is considered one of the world’s most premium coffees for connoisseurs. AlthoughHowever, te may vary slightly between growing regions. But Kenyan coffee beans also have some distinctive features. That is what distinguishes it from other types of coffee.
Kenyan coffee must have acidity!?!
Kenya impresses by the fullness of life and the outstandfavorabletive flavor of the fruit. Kenyan coffee has a pleasant citrus acidity with a light aroma. Not to mention the charm of bright and provocative floral tones.
Complex flavors with a high balance
If the aftertaste is to impress, the aftertaste will cause nostalgia for those who “miss” drinking a cup of drinking coffee. Refreshing flavors of citrus and berries are very pronounced. After processing, the sweetness of brown sugar appears, mixed with berries and dried tomatoes.
Kenyan coffee is often compared with Ethiopian coffee. But in terms of strength and balance, Kenya is somewhat better than Ethiopian coffee.
The most valuable in the Kenyan coffee market is the Kenya AA coffee. Its seeds are large (second only to Kenya E) and have the most beautiful aromas.