What makes Kenyan coffee so special?


Kenya could be biologically predisposed as the epicenter of quality coffee. The country’s natural climate is ideal for growing some of the best coffee beans in the world. According to Perfect Daily Grind, high altitudes, volcanic soils and moderate temperatures are ideal for growing beans. But, Kenya’s coffee elite status goes far beyond growing conditions – it’s all in the process.

From harvest to roasting, Kenya coffee is carefully and systematically selected to produce a quality cup. Kenyan coffee beans are typically Arabica, says Kenyan coffee supplier KENCAFFEE, and the beans are hand-picked, hand-sorted and sun-dried. No factory processing. Flavor notes typically include honey, caramel, chocolate, and blackcurrant. According to Intercontinental Coffee Trading, the beans undergo a process called “wet harvesting” to maintain their natural acidity. With this method, explains Espresso and Coffee Guide, the unroasted green coffee beans are washed before the bean has had a chance to harden, so it must take place very soon after picking. Then, by Coffee Bean Corral, Kenyan coffee beans are fermented for 36 hours to remove their natural viscous outer coating before being ground, roasted and bagged for sale.

So the next time you’re not sure which coffee beans to choose, keep Kenyan quality in mind. Your taste buds will thank you.


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