Kenyan Cafetiere Sachets
The king of all coffees grown on the slopes of Mount Kenya
Gourmet coffee today is a positive factor in Kenya’s economy, employing around six million Kenyans and offering a source of foreign income. Kenya AA is the highest grade of Kenyan good coffee, and is generally regarded as one of the finest in the world. It has bright acidity with an intense fruity flavour and a short, sharp and earthy finish.
History of Kenyan Coffee
Kenyan Coffee production dates back several hundred years. Coffee was originally discovered in Ethiopia, Kenya’s neighbour and the coffee trade in Kenya triggered heated and bloody battles over the prime growing lands. The Arabs, who monopolised the coffee trade for several hundred years forced thousands of Kenyans to work in good coffee production, both in Kenya fields and on Arabian coffee plantations.
When Kenya became part of the British Empire, the new rulers better organised and equipped the gourmet coffee industry, making it one of the largest producers in the world at the time. In 1960 Kenya gained its independence and with it regained control of its coffee industry allowing all profits to go into the Kenyan economy.
History of Kenyan Growers and Exporters
Today coffee in Kenya is grown by tens of thousands of individual small holder farmers who process their harvest at cooperative processing stations. The coffee is then sold at large auctions in Nairobi from where its exported.
All Kenyan coffee is hand-picked meaning the crop is of the highest quality. In Kenya, coffee flowers twice a year, the main crop matures between October and the second crop between May and July. Trees are harvested up to ten times per crop and the cherries are processed by the wet method, then milled and dried in the sun to help exploit the clean taste and marked acidity of Kenyan coffees.
The Coffee itself
Kenyan coffee is regarded to be one of the finest in the world and Kenyan AA grade is generally considered to be the best from Kenya. The beans are from several Estates in the East and Central Region, near the foothills of Mount Kenya. They have a distinctive citrus fruit acidity with dark flavours and a medium body. Its unique mix of smooth, milky mouth feel and acidity make this medium roast coffee ideal after dinner.
Grown: Central Kenya
Type: 100% Arabica
Tastes: Citrus, Blackcurrant