Behind the Label Coffee
Kenya - Meru
Kenya - Meru
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Flavour Profile - Blood Orange / Blackcurrant / Floral / Juicy
Region: Gatumbi, Muranga Variety: SL 28, SL 34, Ruiru 11 Process: washed
producer: Kangiri Co-Operative
They say Kenya is the gateway coffee to filter coffee.
There are two harvesting seasons in Kenya. The main har- vest takes places between April and November (60% of total harvest.) The second harvest takes place between December and July, and reaches 40% of the total volume. In Kenya ex- porters do not buy the coffee from cooperatives or plantations directly but in auctions that are held by the state every couple of weeks. This coffee is a special selection prepared in the region of Meru in the eastern part of Mount Kenya.
Kenya is the 16th largest coffee producer in the world by volume and is recognised today as a prominent specialty coffee origin. Growing regions in the country (especially its central highlands) offer rich, acidic soil, and optimal conditions for specialty coffee production. The country produces an average of 750,000 bags of coffee per year and relies heavily on smallholder farmers, as the average farm size in Kenya is just one to two hectares. Many farms grow an average of 150 coffee trees and take their cherries to centrally located mills where their coffees are weighed, sorted and combined into batches large enough for processing and export.
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