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Wow, wow, wow! As a specialty coffee roaster, we had a dream and that is to buy and roast our own Kenyan coffee.
Of course this was possible earlier, but Kenyan coffee is quite pricey and complex in taste. So we wanted to be ready for it. Now is the time!
Champagne?
The title of this blog may say enough. The coffee beans from this specific region, Nyeri County in Kenya, are also called the champagne region of the coffee world by the founder of our importing partner Trabocca.
Why?
Kenyan specialty coffee is known for its explosive fruity flavours. When you come across a good Kenyan coffee, you can find notes of syrupy black currants and the brightest but most intense acidity you can find in coffee country.
Kenya has several natural elements that give coffee enough space to develop their rich flavours.
For starters, Kenya is in the middle of the coffee belt; the equator runs directly through the country. The altitude differences vary from 1500 to 2000+ m above sea level, trees and plants enjoy the nutritious rich volcanic soil and you will find the world famous Kenyan coffee varieties SL28 and SL34 in the gardens of small farmers.
Agronomists say it's the abundant phosphoric acid in the minerals of the Kenya Mountains that makes Kenyan coffee taste so bright and fruity.
Kenyan coffee revolution
Our importing partner, Trabocca, works with the best paid growers in Kenya. The growers from Nyeri call this collaboration the Kenyan coffee revolution, because this movement has turned the Kenyan market upside down and has been the start of something very beautiful.
In addition to a record net price paid in the history of Kenyan coffee, our partner also focuses on even better quality. They work together with an agronomist who teaches all growers the best practices.
They learn how to manage their coffee leaf, control soil fertility and reduce the impact of coffee diseases.
Coffee farmers
Just like in Ethiopia, many small coffee farmers play along. In total, about 1000 small farmers supply the processing station of this coffee, who own an average of about 0.1 ha of land where they also grow food crops such as corn and beans for their own livelihood.
Processing
The beans are completely 'washed', the coffee farmers only pick the ripe berries and are delivered to the processing station for processing the same day. The removal of unripe, diseased and overripe berries takes place in advance to ensure that only the ripe berries are supplied.
The pulverization is done with fresh water from the nearby Kibirigwi River.
Curious? Order a bag of this unique coffee here !
