Kenya is an African country famous not only for its natural wonders, but also for its beautiful coffee plantations. Even if it’s not a big producer, Kenya exports around 700.000 sacks per year and its coffee is marked by unique flavours and aromas.
The main harvest season is between October and December; first exportations begin in November, from the port of Mombasa, but they keep on almost all year round. Kenyan farmers produce only Coffea Arabica, processed by the wet method. Differently from other producer countries, in Kenya coffee isn’t named after production areas or embarkation ports, but it’s sold as Kenya Washed Arabica followed by the sieve indication, expressed by the letters of the alphabet, in order to specify beans’ size.
Best Kenya’s blend, and the most famous, is Kenya Washed Arabica AA, produced from beans not smaller than sieve 18. So Kenya’s coffees aren’t classified according to beans’ flaws or foreign bodies, because they are strictly selected and the smallest cherries are always rejected.
This coffee has a fruity, full-bodied and piercing taste, with a medium-high level of acidity. It’s a grand cru coffee, which can be added to other blends to enrich them, but that of course can be tasted as a single-origin coffee.
|BOTANICAL CLASSIFICATION||Almost exclusively washed Arabica|
|BAGS||From 60 kg in jute bags (1 kg tare)|
|BLOOMING|| Main: from March to April; |
Secondary: from October to November
|HARVESTING|| Main: from October to December; |
Secondary: from July to September
|EXPORTATION||Mainly from November to April|