| Kenya |
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 GEOGRAPHY
& CLIMATE:
Eastern Africa, bordering the Indian Ocean, between Somalia
and Tanzania
Kenya enjoys a tropical climate. It is hot and humid at
the coast, temperate inland and very dry in the north
and northeast parts of the country. There is plenty of
sunshine all the year round. However, it is usually cool
at night and early in the morning. The long rains occur
from April to June and short rains from October to December.
The rainfall is sometimes heavy and when it does come
it often falls in the afternoons and evenings. The hottest
period is from February to March and coldest in July to
August.
COFFEE BACKGROUND:
For the irony, we had to wait until 1893, when coffee
seed from Brazil (different variety of arabica, with smaller
beans, and was named var. Bourbon) was introduced into
Kenya, only a few hundred miles south of its original
home in Ethiopia.
 SPECIES:
Arabica
ALTITUDE AT WHICH GROWN:
The main growing region in Kenya extends south of 17,000-foot
Mount Kenya to near the capital of Nairobi. Kenyan coffee
is wet-processed and sold by the size of the bean, with
AA signifying the largest beans, followed by A and B.
The best Kenyan coffee, called Estate Kenya, can cost
twice as much as regular AA's - but it is worth the price.
The tremendous body, astounding winy acidity and blackcurrant
flavor and aroma make Estate
Kenya one of the finest coffees
in the world.
Kenya works diligently to assure quality in all beans
that are exported and, as a result, its reputation as
East Africa's top quality coffee producer is unsurpassed.
The coffee is cultivated on small farms, and the growers
are rewarded with high prices for quality beans. They
have a government-run system which rewards growers for
better quality.
PREPARATION METHOD: “Washed” |
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