Today floral and fruity
Correct, we are back in Africa – to be precise in Kenya, one of the most important coffee-growing countries in Africa.
- In the central province of Embu, on the southern slopes of the Mount Kenya massif, 1,100 smallholders supply their ripe coffee cherries to the Washing Station Gicherori for fully washed processing.
- The prevailing microclimate, the volcanic mineral-rich loamy soil as well as sufficient rain and shade vegetation are ideal for coffee growing.
- At an altitude of about 1,600 m, the coffee develops its unmistakable floral fruity aroma.
- The roasting highlights fruity vanilla notes and aromas of honey and raspberries.
… and that’s how you drink your coffee in Kenya traditionally:
- 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.
- Fill through a sieve in a small ceramic cup and serve hot with haluwa, dates or pastries like mahamri or kaimati.
Be curious about what awaits you tomorrow for the 3rd Advent in coffee bag 17.