Review Type

Kenyan Coffee

Kenyan coffee was first planted in Kenya in the late 19th century in Mombasa. There was a growing demand in Europe for coffee. Kenya became the country's main export crop to meet the demand. Later in 1965 African farmers were allowed to grow coffee therefore they started forming co-operatives. The small scale farmers formed co-operatives with an aim of boosting production and their bargaining power.

Kenyan coffee is not overrated because it has earned its praise. Most of it  is grown in Mt. Kenya’s high slopes of 5,182 meters (17000 feet).

The Kenyan coffee is natural, clean, very balanced and praised for its winey aftertaste. The world loves Kenyan coffee because of its character which is described as potent sweetness.

Like any good thing, the coffee takes time and different processes before the finished product is realized. It is said that Rome was not built in a day.

How is Kenyan Coffee made?

After being harvested, the coffee beans are roasted by local coffee roasters in Kenya. Having been roasted, it is handed over by farmers to supply chain distributors.

Why is Kenyan coffee thought to be overrated?

The reason why Kenyan coffee is thought to be overrated is because it is taken months after being roasted. The truth is, the quality of coffee starts waning with time after being roasted. When people take Kenyan coffee from big coffee outlets they get disappointed. They feel cheated because of the high level of expectation they had towards the much hyped Kenyan Coffee.

However the fact of the matter is Kenyan coffee on Starbucks and other big companies is made ready a month after being roasted.

Professional roasters recommend that roasted beans should be used immediately after the process. Failure to that, they will lose the fresh-roast flavor.

How is the quality of Kenyan coffee assured?

It is not a wonder that one of the ten world’s best coffees is Kenyan coffee.

Kenya has its own unique grading system for coffee.

The Kenyan AA is the largest bean in a 10-size grading system according to National Coffee Association United States of America (NCAUSA). AA+ grading means the coffee was estate grown.

NCAUSA notes that Kenyan farmers emphasize on quality. Therefore the processing and drying procedures are carefully examined and monitored.

“Coffee production goes through a systematic protocol from seed to cup. The Kenyan coffee is also taken through nursery, farm, pulping, milling and grading. Attention to detail is key in this process,” writes the Kenya Embassy of the Republic of Kenya in Japan.

In the spirit of quality assurance the following factors and processes apply:

The law also requires every coffee miller and marketing agent to forward a coffee sample for every lot to the Coffee Directorate of Kenya. The Coffee Directorate of Kenya is mandated to regulate and develop the coffee industry in consultation with the relevant bodies.

3. One of the main scoring points for the Kenyan coffee is the supply chains. The supply chains are well-defined and very transparent. The system allows a conducive environment for feedback from the customers. If there needs to be any changes, the farmers communicate fast to the coffee roasters. The coffee roasters make the changes immediately and effectively.

4. Kenyan coffee growers also have to go the Coffee Directorate for quality analysis of their coffee samples. The law demands that they do this before making their marketing decisions.

There are many types of coffee and the main one grown in Kenya is the Arabica.

In conclusion, Kenyan coffee is well-known and well-liked in the western world. The Kenyan coffee beans produce a sharp fruity acidity. They have a full body and rich fragrance which make them very popular around the world.

When you buy Kenyan coffee you are assured of lemon citrus, pepper notes and and tones of blackberry. Also known as the “Connoisseurs cup” Kenyan coffee has a resonant cup presence intense flavors and distinct winey richness.

Go for it!

Rating

I rate the Kenyan Coffee 9/10.

Created By

The coffee reviewed is planted by Kenyan farmers and exported from Kenya to Europe, United States of America and the rest of the world.