Aside from Brazil, Kenya is a major coffee producer, with over 50 million kilos (112 million pounds) produced in 2006. Employment in the coffee business employs around six million Kenyans.
Most of Kenya's coffee is cultivated west of Nairobi, near the Ugandan border, and far away from Nairobi. These places are ideal for growing arabica coffee due to their high altitude, warm climate, and rich soil.
Arabica is the most widely grown variety of coffee in Kenya. Its coffee stands apart from the others because of a few distinct qualities. Medium-bodied, clean-tasting Kenyan coffees, often with a citrus note, are common in East African blends. The acidity and winey taste of many Kenyan coffees is also noted.
Coffee beans are graded after they have been milled based on their qualities, the most important of which is their size. While many people believe large bean sizes to be a sign of superior quality, but it is only one of many elements that go into producing high-quality coffee. Coffee grading is described as "an art" by the Kenyan Coffee Board. Kenyan coffee can be classified into the following coffee grades listed below:
Kahawa Chungu (Bitter Coffee) is the most popular coffee preparation method in Kenya. Kahawa Chungu is a delicacy of Kenyan Coast cuisine that is particularly popular among elderly men. It is traditionally brewed in large metal kettles that are put beneath charcoal burners. It is believed that the Coast people acquired this coffee brewing technology from the Ancient Arabic culture, with whom they happen to share a genetic link.
Another lovely combination of Mocha Harari and Kenya AA coffees, well-known around the world as a rich, silky blend that is just as delicious as an espresso as it is in a plunger or filter. It has a pleasant perfume and a strong flavor that does not disappoint, therefore it's enjoyable to drink.
In addition to serving after dessert, Mocha Kenya coffee is also a great choice for making espresso or cappuccino. It works just as well in a plunger as it does in a filter.
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Other Questions about Coffee :
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
Some of our Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).