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Kenya Coffee
Coffee from Kenya has a distinctly
bright acidity and potent sweetness with a dry winy aftertaste.
Among the best Kenya coffee, one can find intoxicating black-currant
flavor and aroma (Knox, 65).
Kenya Coffee: Producers and Exporters
Kenyan coffee beans are auctioned
in Nairobi every Tuesday during harvesting season.
This practice has lead to fierce price wars for the best
coffee crops. A large percentage of coffee in Kenya is produced by small cooperative societies rather than large Kenya coffee estates. Kenyan coffee beans are wet-processed and the Kenyan coffee bean grade is designated by the size of the coffee bean, where
AA is largest followed by A and B, which are successively
smaller.
Ruiru 11 Hybrids and the Coffee Board of Kenya
The introduction of the disease
resistant coffee, Ruiru 11, was developed at the Ruiru Coffee Research Station. This hybrid is causing concern among Kenyan coffee
aficionados because it is supposed to lack some of the favorable
flavor characteristics native to traditional cultivars.
The Kenya Coffee Board is trying to promote the Ruiru
11 as a viable alternative, but its attempts have been overshadowed
by rumors that Ruiru 11 tastes like low grade coffee from
an entirely different country. Chemical testing should occur in the next several years
to determine which, if any, components are absent and which components
are producing off flavors.
For more information about Kenya coffee, visit Sweet Maria's or Wikipedia.
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East
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Harvesting
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Cultivars
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