Kenya

Kenya is the world’s #16 of coffee exporter worldwide.

• The first trees came from Ethiopia in the 19th century.
• At the beginning of the 20th century, French missionaries introduced the valuable Bourbon plants.
• Main areas of cultivation: Mt. Kenya, Aberdare Zone, Kasii, Nyanza, Bungoma, Nakuru, Kericho
  
• Kenyan coffee grows predominantly at a height of 1,500 to 2,100 m.
• It is hand-picked and sun-dried.
• The coffee is aromatic, acid and body are very balanced and full-bodied and it tastes pleasantly fruity-spicy.
• Quality: PB (Peaberry) are the best, followed by AA Plus, AA, AB, E, C, TT, T and Buni.
• The very high quality of the Kenyan coffee lies in the regulation and control by the government.

☕ Traditional Preparation

Kahawa Chungu

• Bitter Kenyan coffee, which is often drunk by older men and shall have an aphrodisiac effect.
• For the preparation: bring to boil 3 tsp freshly ground coffee with 1 cup of cold water, 3 cardamom capsules and a cinnamon stick on a charcoal stove in a brass pot. One can also add cloves and nutmeg.
• Simmer at low heat for 10-15 min.
• You can add the ground coffee also at the end and simmer for the last 3-4 min
• Fill through a sieve in a small ceramic cup and serve hot with haluwa, dates or pastries like mahamri or kaimati.

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Kahawa Tamu

• Diluted coffee with sugar.

With lime and honey

• brew strong coffee with a hand filter.
• Add 2 slices of lime and a spoonful of honey.

 

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Coffee

• Kiawamururu
• Pure Kenia
• Kenia AA Plus Arabica
• Nyumbani Espresso
• Masai AA
• Kenia Blue Mountain
• Kenia AA Plus Top Masai