Kenyan Coffee “Kiundi”

Kenyan Coffee: A Journey from Plantation to Cup

Embarking on a flavorful journey, Kenyan coffee traces its roots back to the lush growing region of Kiundi in the southern highlands. Thriving at altitudes ranging between 1,500 and 2,100 meters, this coffee gem undergoes meticulous harvesting, with only ripe cherries carefully handpicked, often resulting in up to seven harvests annually. The aromatic Kenyan coffees are highly coveted by enthusiasts for their exquisite acidity, tantalizing berry-like notes, and rich body, encapsulating a sensory experience like no other.

The coffee legacy of Kenya dates back to the 19th century when the first coffee trees were transplanted from Ethiopia. Presently, coffee cultivation in Kenya is a blend of tradition and innovation, with 1,300 large plantations and around 600,000 small-scale producers working in cooperatives to nurture this prized crop.

Diving into the character and taste profile, “Kenya Kiundi” stands out as a premium offering, boasting a velvety body and a delightful chocolatey aroma with fruity undertones that elevate its essence. Renowned for its role as an acidity enhancer in high-quality blends, this coffee variety from Kenya embodies sophistication and depth with every sip.

Kenya stands tall as the powerhouse of the East African coffee realm, setting industry standards from bean to cup. The country’s unwavering commitment to research, development, and stringent quality control mirrors its dedication to excellence. Notably, Kenya’s coffee auctions showcase the best the country has to offer, with top-grade coffees fetching top prices in a fiercely competitive market fueled by passion and expertise.