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COFFEE
CULTURE
Sure, you’ve probably heard that Kenya
Arabica varietals are the best in the
world, but why?
Kenya coffee has a deep
and rich history. Introduced by
Scottish and French missions
separately in the late 1800s their
‘special’ strains of Arabica came
by way of Ethiopia and Yemen
and were later grafted together
by enterprising settlers. Over
sixty years of independence, the
government has perfected its
coffee into two main varieties, SL
28 and SL 34.
But what makes Kenya Coffee
truly special is where and how
it is grown. Outside of Nyeri is
the coffee growing hub of Kenya.
There, the high altitude sun and
soil and twice a year rain fall,
produce bountiful and tasty coffee crops.
Because of our cooperative
system of raising and producing
coffee, this typically translates
into a hands-on ‘boutique’ style
of production, where the difference can be likened to handmade bread vs. factory-made.
Kenya Coffee belongs to an elite
class of Arabica called Colombian Milds only found here, Tanzania and Colombia. This class of
Arabica is treasured for its taste
and aroma.
Begin your whirlwind tour with
a glimpse into Dormans’ Barista
Goeffrey Kaize’s love affair with
coffee and an overview of some
of Nairobi’s hottest coffee spots.
In case you don’t know your cappuccino from your mochachino,
we put together a Coffee Drinking for Dummies menu. Finally,
find out more about the journey
of the coffee bean in our feature
From Bean to Coffee.
What makes
Kenya coffee
truly special
is where it is
grown and
cultivated