The main coffee produced in Kenya is arabica, and Kenyan coffee is one of the most popular in the world. Although there is a lot of variety from one area to the next, Kenya coffee is generally described as being medium to full bodied, with a distinctive aroma, smooth taste, and often with citrus tones or a winey taste. Coffee grown in Kenya is notable for its pronounced acidity, giving it an intense flavour.

In general, Kenyan is a bright coffee popular with those who enjoy a pronounced acidity – those bright, lively notes caused by acids in the beans. A good Kenyan coffee is notably complex, and always has some combination of interesting fruit flavors such as berries or citrus tones, sometimes mingled with spices. While some varieties of Kenyan coffee are clean and bright, others can have a very different winey flavour.

A high percentage of Kenya coffee is produced by small farms, and the coffee industry in the country employs somewhere in the region of six million people. Kenya takes its coffee seriously! The Coffee Board of Kenya sets out strict guidelines for the conditions of coffee-growing and production, and puts rewards in place for growing the best beans possible. Then the coffee beans themselves are graded according to size – you’re probably most familiar with Kanyan AA coffee. AA is the grade given to the largest beans; and the larger beans, the more oils they contain. As the oils are what provide the essential flavours and aromas, the larger beans are considered to be the best. However, most people don’t realise that there is also a class system to rate the quality of the beans from 1-10, too. So, while a coffee might be graded AA, it’s possible that it might only be a 3 or a 4 on the class system. Ideally, for a great cup of Kenyan, you want an AA Class 1!

These aren’t too difficult to find, fortunately, because the high altitudes in Kenya (particularly in regions such as Mount Kenya, for example) together with the richly acidic and volcanic soil means that coffee growing conditions are perfect. The excellent conditions produce coffee plants which yield full, thriving crops of delicious green coffee beans, renowned all over the world for the full-bodied, intense flavor and aroma that comes with Kenya coffees. The best grades have an aroma like no other coffee in the world, distinctive and heady, and contain very little bitterness, allowing the superb berry flavours and smells to come through.

Check out George Howell’s Terroir Coffee for some excellent Kenyan varieties. This small company seeks out unique and exciting coffees, and can provide some wonderful Kenya coffees. For a taste of classic Kenyan coffee blackberry and blackcurrant flavours mingled with sweet blueberry notes, try a Kangocho; or experience the heavy body and powerful flavours of a sweet and fruity Ndiara.

Add to Del.cio.us RSS Feed Add to Technorati Favorites Stumble It! Digg It!
    www.sajithmr.com

You Should Also Check Out This Post:

More Active Posts: