Kenya coffee facts are known by a lot of people, and it has a lot to offer besides its stunning wildlife and wilderness. Be it coffee or cacao, gold or gemstones Kenya is the ground zero for a buffet of resources. Some of the Kenyan coffee facts are as astonishing as its taste. The native coffee of Kenya is AA grade, the best grade awarded to any coffee beans. It is considered the crème de la crème in the coffee society, and why not? The unique fruity and floral notes with an almost wine-undertone is distinct to only the coffee beans of Kenya AA.
The Origin: Kenyan Coffee Facts
Kenya saw the rise of coffee cultivation, inland, in the late 19th century. A Scottish missionary named James Paterson in the late 1800s introduced the cultivation of coffee (a Kenyan coffee fact often overlooked). It wasn’t until 1923 when coffee cultivation bloomed in all parts of Kenya, instead of just the regions of European settlements.
Nature in Coalition with Cultivation: Kenyan Coffee Facts
The optimal climatic condition for the coffee crop consists of an abundance of rain, a defined wet and dry spell, a temperature between 20 to 27 degrees C, and plenty of sunshine. All of which are available in the tropical climate of Kenya. The months of April-June and October-November are the rainy spell while the drier months are for harvesting the ripened berries.
Coffee Production: Kenyan Coffee Facts
The administrative regulations and laws on the coffee trade of Kenya have taken it to the paradigm of coffee production, and it’s now one of the top 20 countries in the world of coffee cultivation. The post-colonial regime established a remarkable set of one-party law and a free market, which boosted the business manifold.
Unique Approach Towards Business: Kenyan Coffee facts
A system of the auction was established in the early 20th century, which proved to be beneficial for the fair-trade. The coffee beans produced by small plantations undergo rigorous checking in the Coffee Board of Kenya and then allowed the auctions. These tests ensured the top-notch quality of Kenyan coffee that we taste every day.
The Taste Test
The original medium to a full-bodied taste of Kenyan coffee comes due to the wet processing procedure. First, the laborers remove the pit, then the pulp is extracted, and then it is sent for artisan toasting. The rarely known Kenyan coffee fact is that the Kenyan planters also use the SL28 and SL34 variant, which sets them apart from the rest.
Mr. Bean Undergoes The Test
One of the most interesting Kenyan Coffee facts is that the coffee beans go through the scrutiny of size, shape, and color and then graded. This process removes all the defective seeds, ensuring the quality of each. AA is considered the best quality followed by the A and the B
Suggested Product: The better start of the day is with a cup of coffee, but the best beginning of the day is with my freshly brewed cup. The vacuum food sealer bag protects all your raw products, coffee beans from moisture and locks the anti-oxidants and promises fresh and nutritious ingredients every time. It gives the coffee the same taste and smell as of the Café near you, without the queue.
Tasting coffee is a full-time job (if that piques your interest try looking up ‘Professional Coffee Taster’), and it goes without saying, that it is a serious business indeed. The simple, naïve, unappreciated cup of joe makes a long journey before reaching you, so if you have a mug in your hand, do say a thank you!