Coffees from different locations have distinct profiles. South American coffees tend to be aromatic and smooth-bodied, often treating us to nutty flavours, while African coffees have a stellar sweetness and bright notes of berries and fruit.
Why? Because Kenyan conditions are just right for coffee. It sports some high altitudes (over 1500 metres), which slow down the growing process and allow plenty of time for the coffee flavours to mature inside the beans. Kenya also treats the plants to yummy volcanic soil. Rich in minerals and brimming with nutrients, this helps to keep the plants in tip-top condition. Think of it as the coffee equivalent of a green smoothie.
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Unlike the natural process, the splish-splosh washed process involves water. Cherries make their way into large water tanks which cause a little fermentation to break down the outer layers. It brings some mouth-watering wine-like flavours, too!
In more modern times, Kenyan finest coffee has a strong following within the speciality coffee market, due to its diverse fruity flavour profiles. Kenyan coffee growing regions provide the perfect environment of iron rich, high altitudes, red volcanic soils and temperate climates. e24fc04721
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