Kenya
Kenya first began growing coffee when the British brought it in the late 19th century. Today six million Kenyans are estimated to be employed in the industry, with 700,00 farmers, 70% of them being small holders. With an altitude range of 1400-2000 meters above sea level, Kenya’s coffee crops are mostly located at the slopes of Mt. Kenya, stretching south to the capital Nairobi. Smaller growing areas are also found on Mt. Elgon.
Kenya’s growing regions are: Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Meru, Mt. Elgon, Murang’a, Nakuru, Nyeri, Thika, Taita Taveta and Tran-Nzoia. Part of the uniqueness of Kenya’s coffee lies in the volcanic soil surrounding Mt. Kenya, which is an essential part of this country’s unique coffee flavour. The coffee is characterized by: a bright and winey acidity, a full body, a fresh, floral aroma, and a fruity, berry flavour, finished with a dry and winey aftertaste.
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