We're eager to offer excellent coffee from this origin, and we've finally received four very high-quality samples.
Kenya It is considered by many specialty consumers as one of the best originsThere are many factors that contribute to its unique character in the cup: the deep red volcanic soil, innovative processing methods, temperate climate, and seasonal rains create an acidic structure, clarity, and cleanliness, resulting in excellent coffees.
However, weather conditions in East Africa are becoming increasingly unpredictable, and the impact of global warming is becoming evident. The 2016/17 harvest in Kenya was affected by a greatly reduced second rainy season in November. The November rains provide water for the plants and allow the cherries to swell and ripen. In 2016, these rains were 40% less than average, causing a general lack of ripening. As a result, the cherries on the tree failed to ripen and shriveled from green to black before falling to the ground. In 2017, this resulted in a 30-40% reduction in the country's total production. Unsurprisingly, due to the resulting coffee shortage, prices are up to 30% higher than those of the 2015/16 harvest, and the average quality also appears to be lower than in previous years, so premium specialty lots are scarce.
Around 70% of Kenya's coffee is produced by smallholders, representing the country's most important coffee industry. Despite its proximity to Ethiopia, the birthplace of coffee, coffee cultivation in Kenya did not begin until the late 19th century.
There are two varieties in particular that attract the majority interest of the specialty coffee industry in Kenya, these are SL28 and SL34.
In the end, we really liked two coffees, but especially one with a good fragrance, fruity, with notes of plum, melon, honey, and cassis.
We'll take care of the necessary paperwork and give you all the details about this coffee when we start roasting.
