Kenyan coffee is simply irresistible. The coffee from this country is described as particularly aromatic, pleasantly fruity, with balanced acidity and body. Lovers of this coffee appreciate its elegant, casual fruitiness, which is often described as lemony. What makes it so special is its long finish.

 

Most of the coffee beans are grown at an altitude between 1500 and 2100 meters above sea level. The coffee plantations are partly state-owned. The harvest takes place twice a year: once between May and July (the early harvest), but the main harvest is between November and January.

 

What types of coffee beans are there?

Coffee beans are the seeds of the coffee plant. These seeds are found in the berries that grow on the plant. When the berry is ripe, it is harvested and processed. The two best-known coffee beans are Arabica and Robusta, among which all possible types of coffee plants (varieties) can be found. The Arabica plant grows best at high altitude, and the slow-growing, hard beans have more flavor than the lighter-growing Robusta beans. The Arabica has a soft and aromatic taste, while the Robusta is much stronger and has a higher caffeine content.

 

Where do the coffee beans come from?

Did you know that the best coffee beans grow around the equator? That has to do with the right climate. A climate in which the average temperature is warm, in which there is little wind and a lot of rain, is the ideal prerequisite for the perfect coffee bean.

 

Which coffee beans are delicious?

So you can really tell coffee beans by their taste.

Coffee experts claim that the best coffee beans come from African countries like Ethiopia and Kenya. In these countries you can find a fruity taste with citrus tones.

Most coffee beans are still picked by hand. Why? Because the berries of the coffee plant are often not ripe at the same time, so that the same plant sometimes has to be harvested several times. The berries are then processed either wet or dry.

 

In the wet method, the coffee beans are immersed in water for a few days. With the dry method, the berries are dried in the sun on a stone surface for one to two weeks. The way in which the beans are stripped of their surrounding pulp also plays a role in the character and aroma of the finished coffee. Wet-cooked beans have a lighter, more subtle taste, while dry-cooked beans from areas with water scarcity can have an earthy, fruity character.