Kenya Nyeri Coffee Characteristics - Kenya Nyeri Coffee Beans Fruity Sweet Flavor

Frontstreet Coffee - Introduction to Kenya Nyeri Coffee Characteristics

Kenya is a country that places great emphasis on coffee quality, sparing no effort in research and development within the coffee industry. Many local coffee farmers possess highly specialized production knowledge, enabling them to cultivate coffee of such excellent quality.

Kenya's coffee is mainly produced by large estates and small-scale farmers. In recent years, coffee of exceptional quality has primarily come from small-scale farmers.

Kenya has numerous coffee-growing regions with an annual production of approximately 900,000 bags. The central region produces the largest quantity of coffee and is also the best quality coffee-producing area. Western coffee regions have received significant attention in recent years, among which one coffee-growing region must be mentioned: the Nyeri region.

The Nyeri region is located in central Kenya, which is also home to Kenya's extinct volcanoes. Due to the presence of volcanoes, this area possesses fertile soil. The red soil has high phosphorus content, and it is precisely this red soil that has nurtured coffee of such high quality.

The main crop in the Nyeri region is coffee, with elevations ranging from 1,200 to 2,300 meters. The main varieties cultivated are SL28, SL34, Ruiru 11, and Batian. This region is primarily cultivated by small-scale farmers with two harvest seasons. The main harvest season runs from October to December, with the highest quality produced during this period!

It typically features aromas of black plum and berries, with bright, lively acidity that rises upward. The sweetness of fruit flavors perfectly blends with the dense acidity.

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