Description

The Kenyan coffee mostly grows at an altitude between 1,500 and 2,100 meters. There are two crops per year. Since only the ripe coffee cherries are picked, the entire plantation can sometimes be harvested up to seven times – manually. Coffee lovers have a special preference for the aromatic top coffees from Kenya, featuring a fine acidity, an unusual berry-like fruitiness and full body. The first trees were brought from Ethiopia to Kenya in the 19th century. Today, coffee is cultivated on 1,300 large plantations and by 600,000 small producers in cooperatives.