The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed by James Hoffmann

Author:James Hoffmann [Hoffmann, James]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-10-03T23:00:00+00:00

TASTE PROFILE

Kenyan coffees are renowned for their bright, complex berry/fruit qualities as well as their sweetness and intense acidity.

GROWING REGIONS

Population: 48,460,000

Number of 60kg (132lb) bags in 2016: 783,000

Central Kenya produces most of the nation’s coffee, and the best Kenyan coffees come from this part of the country. There is growing interest in the coffees being produced in Western Kenya, in the Kisii, Trans-Nzoia, Keiyo and Marakwet regions.

NYERI

The central region of Nyeri is home to the extinct volcano of Mount Kenya. The red soils here produce some of the best coffee in Kenya. Agriculture is hugely important to the area and coffee is one of the main crops. Cooperatives of smallholder producers are common, rather than large estates. The coffee trees in Nyeri produce two crops a year and the main crop tends to produce higher-quality lots.

Altitude:

1,200–2,300m (3,900–7,500ft)

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