Coffee beans Kenya Arabica

Product description Coffee beans Kenya Arabica

Let yourself be tempted by the citrus notes of coffee with a sweet hint, as our brothers from the Czech Republic say. Kenya coffee is for those who like to remember summer and its hot days.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

When it comes to ranking the best coffees in the world, there are only a few major coffee growing regions that regularly come out on top. One of the most famous is definitely Kenya. Coffee experts consider Kenyan beans to be the elite of the elite because of their full body and smooth, complex flavors. Kenyan coffee beans highlight uniquely sweet, syrupy and full notes. Arabica is mainly grown in this area.

Flavor profile

A good Kenya Arabica is a coffee with a rich body, high acidity, intense taste and pleasant aroma. It is sharp but at the same time soft and usually very well balanced. It has sweet notes, some consumers smell spices, dried tomatoes, which complete the notes of black currants. The aftertaste of Kenyan coffee can be quite dry with accents of lemon or wine. These coffees have a very complex flavor and are usually medium-bodied. The caffeine is not at a high level, so it won't hurt even in the late afternoon. The cream is rich and delicate.

Cultivation, processing

Coffee cultivation arrived in Kenya thanks to the British in the early 20th century. Today, it is the 16th largest grower in the world with annual yields in the order of 100 million tons. Of this, approximately 95% is intended for export, as Kenyans themselves prefer to drink tea for a long time. Estimates suggest that there are 150,000 coffee farmers in Kenya and up to six million Kenyans find direct or indirect employment in the coffee industry.

Coffee beans in Kenya grow at altitudes ranging from 1,400 to 2,000 meters above sea level, and coffee trees grow in rich volcanic soil. Different varieties of coffee have been bred here since the 1950s. Thanks to this, the most modern coffee laboratories in the world have been developed here, where they are still working on new varieties of coffee plants. When drying fruits, wet processing is preferred here. It is a method by which green unroasted coffee beans are removed from the outer covering (called parchment). This type of processing usually occurs when the coffee fruit is still wet or just after harvesting. Wet-processed coffee tends to taste cleaner after brewing, while bringing out the citrus-fruit flavor. After washing, the cherry is left to ferment for up to 36 hours to remove the slimy, sweet coating. Then they are dried in the sun and go to the grinding stage, where the fruits are removed from the dry skin. After grinding, the coffee beans are sorted. The bigger, thicker, healthier and denser the cherry is, the better it tastes.

How to prepare it

A specialty in the cuisine of the Kenyan coast is the way of cooking Kahawa Chungu (Bitter Coffee). Coffee is brewed in brass kettles on charcoal stoves. If you cannot afford such a cooking process at home, we have a few other types. If you want to enjoy the true taste of Kenya Arabica coffee, we recommend using a French Press or Aeropress to prepare it, as it is better to brew it than to drip it.