The Full Story
Kenyan Coffee
Kenyan coffee is world-renowned for its exceptional quality, bright acidity, and complex flavor profile. Here's a detailed overview of Kenyan coffee’s history and key characteristics:
History
1893: Coffee was first introduced to Kenya by French missionaries from St. Austin’s Mission near Nairobi, who brought bourbon coffee plants from Réunion Island.
It was initially cultivated on mission farms before expanding to European settler plantations under British colonial rule.
After Kenya gained independence in 1963, coffee production expanded rapidly among smallholder farmers. Cooperative societies were established to support small-scale growers, and Kenya’s auction system became internationally respected. Despite political challenges and fluctuations in global prices, Kenyan coffee has remained one of the most sought-after origins in the specialty coffee market.
Characteristics
Bright, wine-like acidity, complex fruity and citrus notes (blackcurrant, grapefruit, berries, plum), floral aromas (jasmine, violet), full body and syrupy mouthfeel
Growing Conditions
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Altitude: 1,500 to 2,100 meters above sea level (masl)
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Soil: Rich volcanic soils in the central highlands
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Climate: Bimodal rainfall pattern, cool nights
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Main Regions: Nyeri, Kirinyaga, Murang’a, Embu, Kiambu, and parts of western Kenya (e.g., Bungoma, Kisii)
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These high-altitude and equatorial conditions contribute to the slow maturation of coffee cherries, enhancing sweetness and acidity.
