Kenyan Coffee “Kiundi”: A Journey from Plantation to Cup
Origin and Plantation
Our Kenyan coffee is sourced from the renowned Kiundi region in the southern highlands, where it thrives at altitudes between 1,500 and 2,100 metres. With two harvests per year, only fully ripe coffee cherries are hand-picked, meaning the plantation may be harvested up to seven times during the season. Kenyan coffee is highly prized by connoisseurs for its distinctive aroma, featuring a bright acidity, a unique berry-like fruitiness, and a rich, full body. Coffee cultivation in Kenya dates back to the 19th century when trees were brought from Ethiopia. Today, coffee is grown on over 1,300 large plantations and by around 600,000 smallholder farmers, many of whom work in cooperatives.
Character and Taste
Our Kenya Kiundi is a premium coffee, known for its full body and exceptional flavour. With a fruity chocolate aroma, it stands out as a top-quality coffee. Kenya Kiundi is often used in high-end blends as a key acidity carrier, adding brightness and complexity to the cup.
Particularities
Kenya is at the forefront of East African coffee production, known for its unwavering commitment to quality at every stage. From research and development to rigorous quality control, the country’s coffee industry sets global standards. Small farmers, highly skilled in agriculture, play a crucial role in producing Kenya’s best coffees, which are not sold as generic grades like AA or AB but instead auctioned to the highest bidder. This competitive auction system drives prices up, ensuring the best beans are sold to the most discerning buyers.
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