Kenyan coffee is among the best in the world. The so-called Peaberryies are of the highest quality grade available globally and impress with their unique sweetness. Learn how these special beans grow in the shadow of Mount Kenya, which also gave the country its name, in this blog post. Enjoy reading and be sure to try our Kenya Ol'ochoy !
Coffee from Kenya - A brief history
Unlike Ethiopia, the country of origin for coffee, Kenya has a very short coffee history. Coffee was only introduced at the beginning of the 20th century by the English occupiers to meet the high demand in London. Therefore, it is not surprising that even today Kenyans tend to drink tea rather than coffee, and that visitors to coffee farms are often only offered tea.
Kenya gained its independence in 1963 and Finally, coffee farmers were able to benefit from their efforts. The Kenya Coffee Act , introduced in 1943, established a weekly coffee auction in the capital, Nairobi. This auction was designed to regulate sales to London, meaning quality determined the price. The auction was state-regulated, leaving farmers with no option but to sell their coffee to the government. Since the introduction of a new law in 2006, coffee farmers have also been able to sell their coffee directly to roasters and processors. This is colloquially known as the "second window."
Coffee cultivation in Kenya
The most famous coffee-growing regions for Kenya are Kiundi, Mount Kenya, and Kirinyaga. The coffee beans grow at altitudes between 1,500 and 2,100 meters on fertile volcanic soils. The warm, humid climate with regular rainfall provides ideal growing conditions. The rich, red soils have a particularly high aluminum and iron content, which is why Kenyan coffee is especially acidic. In terms of taste, it impresses with a delicate sweetness and fruity aromas.
Kenyan coffee is largely produced by 600,000 smallholder farmers. These farmers own only a few hectares of land and account for about 60% of the coffee volume. The remaining 40% is grown on approximately 1,300 large plantations.
The special characteristics of coffee from Kenya
Approximately 80% of Kenyan coffee is purchased at the aforementioned coffee auction by the "Coffee Board of Kenya". Distributed by distributors, these companies purchase the coffee beans from farmers and pay according to quality. The highest quality of Kenyan coffee is the Peaberry variety. This variety grows at the ends of coffee branches and produces only one coffee bean in the cherry, instead of the typical two. This makes the Peaberry particularly aromatic and fruity. Here are a few other special quality grades for Kenyan coffee:
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AA: These beans have a diagonal of 7.2 millimeters.
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E: Elephant Beans - These are the largest beans in Kenya
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TT: These are the smallest beans in Kenya
This special coffee is mostly hand-picked. This contributes enormously to its high quality, as only ripe, red coffee cherries are harvested. Green, unripe beans would ruin the cup profile, and black, overripe beans would taste fermented. After pulping, the coffee beans are dried under the Kenyan sun.
Another unique feature is that coffee at coffee auctions is only sold in sacks, which may weigh a maximum of 60 kg. This is because wholesalers are legally prohibited from purchasing heavier sacks. A total of approximately 850,000 sacks are produced annually.
The enormous amount of work involved in producing Kenyan coffee is worthwhile: Over 6 million people are now employed in the coffee industry. Coffee thus contributes significantly to Kenya's economic strength and enables many people to live independently and without poverty.
Our Ol'ochoy coffee from Kenya
Get out your measuring tape, our coffee from Kenya is AA quality. That's why the diagonal measures 7.2 millimeters!
The coffee comes from Ol'ochoy Farm, located at an altitude of 2,000 meters on Monkey Hill in Nandi County. The farm has gained attention for its particularly sustainable and future-oriented practices. Paul, the owner, invites all visitors to plant their own coffee bush in exchange for a donation. He explains a great deal about cultivation methods and how he supports small cooperatives. The farm is also known for its microlots, which are among the finest in the region.
Paul was one of the few from the region to make it to the capital, Nairobi, and worked as a lawyer for many years. Today, he supports his homeland by contributing to the Crossroads Project through his coffee farm. His goal is to counteract rural exodus through profitable agriculture. We also support the Crossroads Project with a project contribution of €0.25/kg of green coffee.
At home, you'll receive 100% Arabica coffee of the Batian and Ruiru11 varieties. The processing method is "washed," and you can expect aromas of apple and red raspberries. The flavor profile is exceptionally clean, and the subtle sweetness is particularly striking.
Have you tried our project coffee yet? We hope you find it as delicious as we do. Next week we continue, so stay tuned for the last country on our coffee journey around the globe: El Salvador.
Your SIMON&BEARNS Team
Coffee from Kenya - a special kind of coffee
Kenyan coffee is among the best in the world. The so-called Peaberryies are of the highest quality grade available globally and impress with their unique sweetness. Learn how these special beans grow in the shadow of Mount Kenya, which also gave the country its name, in this blog post. Enjoy reading and be sure to try our Kenya Ol'ochoy !
Coffee from Kenya - A brief history
Unlike Ethiopia, the country of origin for coffee, Kenya has a very short coffee history. Coffee was only introduced at the beginning of the 20th century by the English occupiers to meet the high demand in London. Therefore, it is not surprising that even today Kenyans tend to drink tea rather than coffee, and that visitors to coffee farms are often only offered tea.
Kenya gained its independence in 1963 and Finally, coffee farmers were able to benefit from their efforts. The Kenya Coffee Act , introduced in 1943, established a weekly coffee auction in the capital, Nairobi. This auction was designed to regulate sales to London, meaning quality determined the price. The auction was state-regulated, leaving farmers with no option but to sell their coffee to the government. Since the introduction of a new law in 2006, coffee farmers have also been able to sell their coffee directly to roasters and processors. This is colloquially known as the "second window."
Coffee cultivation in Kenya
The most famous coffee-growing regions for Kenya are Kiundi, Mount Kenya, and Kirinyaga. The coffee beans grow at altitudes between 1,500 and 2,100 meters on fertile volcanic soils. The warm, humid climate with regular rainfall provides ideal growing conditions. The rich, red soils have a particularly high aluminum and iron content, which is why Kenyan coffee is especially acidic. In terms of taste, it impresses with a delicate sweetness and fruity aromas.
Kenyan coffee is largely produced by 600,000 smallholder farmers. These farmers own only a few hectares of land and account for about 60% of the coffee volume. The remaining 40% is grown on approximately 1,300 large plantations.
The special characteristics of coffee from Kenya
Approximately 80% of Kenyan coffee is purchased at the aforementioned coffee auction by the "Coffee Board of Kenya". Distributed by distributors, these companies purchase the coffee beans from farmers and pay according to quality. The highest quality of Kenyan coffee is the Peaberry variety. This variety grows at the ends of coffee branches and produces only one coffee bean in the cherry, instead of the typical two. This makes the Peaberry particularly aromatic and fruity. Here are a few other special quality grades for Kenyan coffee:
This special coffee is mostly hand-picked. This contributes enormously to its high quality, as only ripe, red coffee cherries are harvested. Green, unripe beans would ruin the cup profile, and black, overripe beans would taste fermented. After pulping, the coffee beans are dried under the Kenyan sun.
Another unique feature is that coffee at coffee auctions is only sold in sacks, which may weigh a maximum of 60 kg. This is because wholesalers are legally prohibited from purchasing heavier sacks. A total of approximately 850,000 sacks are produced annually.
The enormous amount of work involved in producing Kenyan coffee is worthwhile: Over 6 million people are now employed in the coffee industry. Coffee thus contributes significantly to Kenya's economic strength and enables many people to live independently and without poverty.
Our Ol'ochoy coffee from Kenya
Get out your measuring tape, our coffee from Kenya is AA quality. That's why the diagonal measures 7.2 millimeters!
The coffee comes from Ol'ochoy Farm, located at an altitude of 2,000 meters on Monkey Hill in Nandi County. The farm has gained attention for its particularly sustainable and future-oriented practices. Paul, the owner, invites all visitors to plant their own coffee bush in exchange for a donation. He explains a great deal about cultivation methods and how he supports small cooperatives. The farm is also known for its microlots, which are among the finest in the region.
Paul was one of the few from the region to make it to the capital, Nairobi, and worked as a lawyer for many years. Today, he supports his homeland by contributing to the Crossroads Project through his coffee farm. His goal is to counteract rural exodus through profitable agriculture. We also support the Crossroads Project with a project contribution of €0.25/kg of green coffee.
At home, you'll receive 100% Arabica coffee of the Batian and Ruiru11 varieties. The processing method is "washed," and you can expect aromas of apple and red raspberries. The flavor profile is exceptionally clean, and the subtle sweetness is particularly striking.
Have you tried our project coffee yet? We hope you find it as delicious as we do. Next week we continue, so stay tuned for the last country on our coffee journey around the globe: El Salvador.
Your SIMON&BEARNS Team