Africa: Kenya
“ Kenyan coffee exports are characterized by a grading system for the different beans offered on the world market. This system, which does not take into account the traceability of bean varieties, is very simple: a combination of letters indicates to buyers the size and quality of the bean. “
General taste profile
Kenyan coffees are renowned for their light yet complex profile, as well as for their perfect balance between fruit acidity and sugars. Discerning palates will easily detect aromas of grapefruit, blackcurrant, and even wine. Refined Kenyan Arabicas offer astonishing results in the cup in terms of texture and smoothness. Rich in sugars and amino acids, Kenyan beans offer distinctive notes of red berries and jams.
Cultural region
Central Kenya is the main coffee-growing region and produces the country's best coffees. However, several regions contribute to the growth of the Kenyan coffee trade, including Nyeri, Bungoma, Murang'a, Kirinnyaga, Meru, Embu, and Nakuru, to name just a few.
Processes
Kenya employs a unique process that promotes a double fermentation. This technique involves soaking the harvested coffee beans in enormous vats of water, where they macerate for 12 to 24 hours initially. They are then rinsed with powerful jets of water, exfoliated, and soaked again for another 24 hours (this final soaking allows the bean to better retain amino acids and plant proteins). This process removes various organic impurities that could alter the terroir's flavors. Afterward, the beans are fully exposed to the sun until they reach a moisture level of approximately 11% (7-14 days of sun exposure).
