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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
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.
Fill through a sieve in a small ceramic cup and serve hot with haluwa, dates or pastries like mahamri or kaimati.
. Diluted coffee with sugar
Bring a large cup of water to the boil in a pot.
Add 3-4 cloves and a cinnamon stick and simmer 1 min.
Add 1 tbsp. of coffee and simmer for another 3-4 min.
Strain through a strainer into a cup and serve hot. With lime and honey
brew strong coffee with a hand filter.
Add 2 slices of lime and a spoonful of honey.