Major African Coffee Regions - Kenya's Coffee Origins with Fruity Acidity and Juice-like Mouthfeel

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FrontStreet Coffee - African Coffee Origins: Kenya Coffee Introduction

Coffee cultivation areas are concentrated in North Africa, Central and South America, Southeast Asia, and northern Oceania. There are about 40 species in the Coffea genus, but only Arabica, Robusta, and Liberica can produce coffee beans with commercial value. These three are known as the "three major native coffee species." Arabica has excellent flavor but low yield and is susceptible to diseases and pests, requiring high standards for climate, soil, and other growing conditions. Generally, specialty coffees are Arabica. Robusta's flavor is not as good as Arabica, but it has higher yield, faster growth, and better disease and pest resistance, with less demanding cultivation requirements than Arabica, often used for commercial beans.

Arabica coffee beans are mainly produced in South America (except for parts of Argentina and Brazil), Central America, Africa (Kenya, Ethiopia, and other places, mainly East African countries), and Asia (including parts of Yemen, India, and Papua New Guinea). Robusta coffee beans are mainly produced in Indonesia, Vietnam, and West African countries centered around Côte d'Ivoire, Algeria, and Angola.

Kenya began cultivating coffee in the late 19th century. Kenyan coffee is usually graded after grinding, with AA considered the largest bean size and highest quality in terms of flavor. The country's acidic soil provides suitable conditions for coffee, growing the "Colombian Mild" variety, known for its rich flavor and aroma. Kenya's high-grade AA coffee is one of the most popular coffees worldwide.

The coffee beans produced in Kenya are of excellent quality and exported worldwide. The excellent growing environment has created Kenya's unique position in the coffee world. The regions where Kenya grows coffee are all at elevations of 1500-2000 meters. The climate here is comfortable with evenly distributed rainfall throughout the year. The deep red volcanic soil with steep slopes ensures good drainage, making it very suitable for coffee bean growth. Moreover, Kenyan coffee beans are entirely hand-picked and selected, treated with clean water, and carefully dried using purely natural methods to ensure the coffee produced in the cup has pure and distinctive flavors.

Kenya is located in East Africa, precisely on the equator, with the Indian Ocean to the east, Ethiopia to the north, and Tanzania to the south. Coffee is mostly grown in the southwestern and eastern plateau regions, all varieties are washed Arabica. The four common varieties are Bourbon, Typica, Kents, and Riuri 11.

Kenyan Coffee: Distinct Fruit Aromas and Acidity

Kenyan coffee has distinct fruit aromas and fruit acidity, with lemon and citrus acid fragrances. Compared to Ethiopia's light acidity, Kenya's acidity appears richer. The rich texture also has a hint of wine aroma.

The "Black Gold" Core of Kenyan Coffee

Kenya's coffee-producing regions are mainly concentrated in the central area around Mount Kenya. The main producing regions include Nyeri, Ruiru, and others. This area is very suitable for the growth of Arabica coffee beans, the main contender in specialty coffee: alpine terrain, cooler tropical climate; fertile soil with appropriate pH levels accumulated from volcanic ash.

Knowledge Expansion: Different from Africa's Rough and Wild Impression

Unlike the rough and wild impression of Africa, Kenyan coffee beans are like a breath of fresh air in the coffee community.

FrontStreet Coffee's Philosophy

In short: FrontStreet Coffee is a specialty coffee research hall, happy to share coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Moreover, there are three discounted coffee activities every month because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has also been FrontStreet Coffee's principle for the past 6 years!

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