coffee beans coffee history
coffee home coffee research sitemap about



  agriculturecoffee historyespressocoffee sciencecoffee politicscoffee market  
coffee history
coffee plant
coffee origins
coffee brewing
coffee cupping
coffee bean buying



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.

Related Articles:


Coffee Acidity

Coffee Fragrance

Coffee Aroma

East African Coffees

Harvesting Coffee

Processing Coffee

Coffee Cultivars


© 2001-2006. Coffee Research Institute. All Rights Reserved.