Under the influence of British colonization, Kenyans love to drink coffee. In Kenyan restaurants, drinks have to be paid separately, but coffee is free. Kenya's history of growing coffee dates back to the late 19th century, when the British established a complete system of cultivation and quality control.
After independence in 1964, Kenya's coffee industry continued to develop from the existing foundation and is now known as a high-quality bean producing country in the world. In particular, they established an auction system and successfully escaped the exploitation of smallholder farmers in other bean producing countries (so-called "Fair Trade Coffee").
At present, there are hundreds of thousands of small coffee farmers and several large plantations in Kenya. All coffee beans will be sent to the Kenya Coffee Bureau. The established Nairobi Coffee Exchange will conduct public auctions. As long as the quality is good, there will be a good price. Naturally, it will have an incentive effect on small farmers. Under the virtuous circle, the high quality of Kenya coffee beans has always been obvious to all.
Central Kenya is ideal for coffee growing at altitudes above 1,500 meters, with small coffee plantations along the roads.
Kenyan coffee beans are strictly graded. Coffee beans taken from washing plants are divided into AA or AA+, AB, PB, C, E, TT and T according to size, shape and hardness.
Kenya AAFAQ,kenyaAA,FAQ
Country: Kenya
Altitude: 1400-2000 m
Treatment method: washing
Rating: AA FAQ
Varieties: SL 28, SL 34
Flavor description: Black plum, blackcurrant a generic ending
Kenya AB TOP
Country: Kenya
Altitude: 1400-2000 m
Treatment method: washing
Grade: AB TOP
Varieties: SL 28, SL 34
Flavor description: Black plum, elegant acidity, fine, thick palate, blackcurrant
Kenya PB PLUS Kenya PB PLUS
Country: Kenya
Altitude: 1400-2000 m
Treatment method: washing
Grade: PB PLUS
Varieties: SL 28, SL 34
Flavor description: Bright acid value, sweet, blackcurrant, soft taste
