Optimal Altitude for Coffee Growing in Kenya - Introduction to Kenya Coffee Cultivation Altitudes

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FrontStreet Coffee · Kenya Asali Coffee Altitude Flavor Introduction

Most of Kenya's coffee crops grow in the fertile, loose, acidic volcanic red soil of the highlands north and east of Nairobi. This area enjoys abundant sunlight and good drainage, with altitudes ranging between 1,400-2,000 meters. Due to the greater temperature difference between day and night at higher altitudes, Kenyan coffee has a longer maturation period than lower-altitude growing regions, resulting in higher density and richer flavors. Cultivated in such an environment, Kenyan coffee, known as the "Connoisseurs' Cup," enjoys renown for its abundant aroma, vibrant acidity, full body, and elegant red wine flavor.

Premium Kenyan beans are produced by small farms, mostly located on foothills or volcanic slopes above 5,000-6,000 feet. Each small farmer produces only about twenty to seventy bags per season, lacking the resources to invest in expensive washing stations. However, these small farmers are united, forming cooperative farms that bring together hundreds or thousands of households, with the government funding the construction of washing stations.

The full name of the country is the Republic of Kenya, located in eastern Africa, with the equator crossing through its central region and the East African Rift Valley running north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast. The country is dominated by highlands with an average altitude of 1,500 meters. Mount Kirinyaga (Kenya Mountain) in the central region reaches 5,199 meters, with snow on its summit, making it the second-highest peak in Africa.

Altitude, Latitude, and Geology

The equator passes through Kenya, with the country located entirely within ten degrees north and south latitude. Belonging to tropical growing regions, it experiences two rainy seasons annually, allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is primarily grown in the volcanic regions at altitudes of 1,600-2,100 meters around the capital Nairobi to the Kenya Mountain area. This altitude is suitable for coffee bean flavor development, as the mountain temperatures are lower and growth is slower, allowing the aromatic components of coffee beans to fully develop, resulting in more prominent fruit acidity and harder texture. This crescent-shaped fertile coffee zone is the main production area for Kenya's specialty beans.

Kenya Asali TOP AA

FrontStreet Coffee Kenya Asali

Country: Kenya

Region: Thika

Processing Station: Asali Honey Processing Station

Altitude: 1,550-1,750 meters

Soil: Volcanic soil

Grade: AA TOP

Varieties: SL-28, SL-34

Processing Method: 72-hour washed

FrontStreet Coffee Kenya Asali Flavor

The wet aroma presents mature tomato and floral notes. Upon entry, flavors of cherry tomatoes and black plum emerge, with bright acidity and a clean mouthfeel. The body is medium, with prominent sweetness in the mid-section and a juicy sensation. The aftertaste features berry fruit aroma and brown sugar sweetness, complemented by [green tea aroma].

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