With unique and vivid flavor, Kenya Coffee enjoys a high popularity among coffee lovers. Since 1893, Kenya has begun to grow coffee. Compared with the neighboring country, Ethiopia, the birthplace of coffee, Kenya Coffee has a shorter history and less experience. Even so, the coffee industry in Kenya has developed rapidly in just over 120 years. It has its own unique style in all processes of planting and production, which has made many roasters in the world yearn for.

At the end of 2019, our coffee seeker Natalia visited to Kenya, deep down to the coffee plantations, experiencing the life of coffee farmers and coffee planting scenes. Besides, Natalia also visited several coffee processing centers to understand the process of coffee production. What’s more, she also experienced the traditional local coffee trading system, the coffee auction. Thanks to this trip, we learn about the whole process of Kenya coffee industry.

Kenyan green coffee is mainly washed coffee. And they have created the "Kenya-style double washed process". In the first washing, part of the pulp is retained and will be fermented again. Then all the pulp will be removed by the second washing. The washed method in other origins is a process including one fermentation and one washing. While in Kenya, the process is repeated again to make the flavor more delicate.

In terms of the selection of coffee, Kenya chose SL28 and SL34 produced by Scottish laboratory, which are also different from other coffee in flavor.

The domestic green coffee trading system in Kenya is dominated by auctions, supplemented by direct trade. Generally speaking, the milling factory will act as the coffee agent when it receives coffee with parchment. Then the Nairobi Coffee Exchange Center will auction the coffee to the green coffee exporters. About 80% of Kenya coffee is exported abroad through auctions. While the remaining 20% is sold directly by coffee farmers to foreign green coffee sellers. The transaction system based on auction is a major feature of this origin.

Coffee Biyue PB

This coffee is washed round beans from 1600 meters of Bungoma (PB means round beans). It is backed by floral, dried blackberry, rich brown sugar aroma, small tomato, rich honey brown sugar flavor, and bright citric acid and berry acidity. , Brown sugar has a lasting aftertaste.

Coffee Tianxiang AB

This coffee is a washed AB coffee from 1585m Bungoma. The dry and wet aromas are strawberries, raisins, vanilla, red berries and rich brown sugar; the sip is floral, black berries, and dark chocolate. The layers are complex and the aftertaste is sweet and lasting.

Coffee Xiuhua AB

This coffee is a washed AB coffee from 1720 meters of Kiambu and Muranga. The dry aroma is orange, ebony, dried prunes, hazelnut, and chocolate; sip is rich brown sugar, dried lychees, dried ebony, and has a lasting aftertaste.

Coffee Qingguo AB

This coffee is a washed AB coffee from Nyeri at 1700 to 1890 meters. The dry and wet aroma is clear jasmine, citrus, lime and camellia; the sip is citrus, jasmine, and green tea, fresh and elegant.