Kenya
Non-stop flight to Nairobi
Their coffee of excellence
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When it comes to ranking the world's best coffees, there are only a handful of major coffee-producing regions that consistently come out on top. One of the most famous is certainly Kenya.
Coffee experts consider Kenyan beans to be the elite of the elite because of their full body and delicate, complex flavors. And it is not a hazard. Kenyan farmers have many different factors working in their favor. From ideal growing conditions to in-depth research and business strategies, behind the scenes, producers work to maintain the supply of delicious Kenyan coffee beans.
Most Kenyan coffees are grown from Mount Kenya to around Nairobi due to riots that forced them away from the city, Kenya's capital, and the border with Uganda to the west. Thanks to their high altitude, warm climate and fertile soil, these regions are well suited to Arabica coffee production.
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Arabica is the main type of coffee produced by Kenya. While all coffees harvested in a given region differ from one farm to another (and even from one crop to another), Kenyan coffee has several characteristics that distinguish it from other origins. Kenyan coffees often have a medium body and a clean cup.
The many SL varieties that you will find from Kenya were created by Scott Agricultural Laboratories between 1934 and 1963. This made it possible to have varieties that were more resistant to rust and diseases that coffee trees can suffer.
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After grinding, the coffee beans are classified according to their characteristics, including their size. Although bean size is considered by many to be a sign of quality, it is important to note that it is only one of many factors that determine coffee quality. Although there are published standards for grading coffee, it is not an exact process. The Coffee Board of Kenya calls the classification an art.
Particularity of the grains
Kenyan coffee beans are known for their soft body, balanced complexity and deep dimension. They typically offer a sweet-salty undertone that experts describe as wine-like acidity. Many grains grown at high altitudes in volcanic soils are imbued with high acid content.
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