There's no doubt about it - Kenya coffee is some incredible stuff. Lively, tangy, yet with smooth acidity, full bodied and dynamic lemony/citrusy notes in the aroma, sometimes with a splash of apricot or blueberries... Kenyan coffees are generally better on the darker spectrum of roast - taming the acidity and beefing up the body, producing a bold masterpiece.
You need to search for the real gems
A bit about the country: In 1920 Kenya became a British colony, which planted the seeds of coffee cultivation. Since then, Kenya has developed a pretty efficient lot auction system which guarantees (better than many other countries) a fairer price to the farmer based on cup quality. The downside to this is that coffees come in in random and small lot sizes and it's sometimes hard (if not impossible) to track down the same Kenyan coffee when you run out and need more.
|Religions:||Protestant 38%, Roman Catholic 28%, indigenous beliefs 26%, other 8%|
|Ethnic Groups:||Kikuyu 22%, Luhya 14%, Luo 13%, Kalenjin 12%, Kamba 11%, Kisii 6%, Meru 6%, other 16%|
|Harvest Seasons:||Oct - Mar|
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