Kenya is known worldwide for producing some of the finest coffee, with rich, aromatic flavors that captivate coffee lovers everywhere. But have you ever wondered how a simple coffee bean makes its way from the fields of Kenya to your morning brew? In this blog, we take you on the journey of Kenyan coffee, showcasing the process, the people, and the passion behind each cup.
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The Origin
The journey starts in Kenya’s highland regions, such as Nyeri, Mount Kenya, and Kiambu. These areas are renowned for their fertile volcanic soils and ideal climatic conditions. This environment allows coffee to thrive and produce high-quality beans with unique flavor profiles. The beans grown here benefit from high altitudes, which give them their crisp acidity and complex taste. -
The Harvest
Once the coffee cherries ripen, they are harvested by hand to ensure only the best quality beans are selected. Farmers meticulously pick ripe cherries, ensuring the beans inside are perfectly matured and ready for processing. -
Processing Methods
After harvesting, the beans undergo various processing methods, such as the washed method, where the fruit is removed before drying. This method preserves the clean, bright flavors characteristic of Kenyan coffee. -
Drying and Milling
Once processed, the beans are sun-dried, then hulled to remove their outer layers. The beans are sorted based on size and quality before being exported to roasters around the world. -
Roasting
Roasting is an art, and Kenyan coffee beans are roasted to highlight their unique characteristics. Whether light, medium, or dark roasted, each batch is carefully monitored to achieve the desired flavor profile. Roasting brings out the bold, fruity, and floral notes that Kenyan coffee is known for. -
Brewing
Finally, the roasted beans are ground and brewed to create the perfect cup. Whether you’re brewing with a French press, pour-over, or espresso machine, Kenyan coffee always delivers a vibrant and full-bodied experience.
