I am surrounded by coffee plantations, some of the best in the world I hear, yet haven’t had a cup of decent coffee since I got here. The Kenyans are a nation of tea drinkers. They love their chai with lots of milk and sugar. When I order a coffee in a café, I’m presented with a mug of warm water and a sachet of Nescafe instant. This is a very cruel joke. What is a coffee addict to do?
A colleague shed some light on this mystery. When coffee growing was first introduced, Kenyans were not aware of the correct methods of processing and disliked the very bitter taste that resulted. This has stayed with them. I may have to start a campaign ‘Give Coffee a Second Chance’!
-
- Coffee Plant
-
- Coffee Berries
The coffee industry of Kenya is noted for its cooperative system of production, processing, milling, marketing, and auctioning. About 70% of Kenya’s coffee is produced by small scale holders, with an estimated six million Kenyans employed directly or indirectly in the industry. The high plateaus of Mount Kenya, plus the acidic soil provide excellent conditions for growing coffee plants. Coffee from Kenya is of the mild Arabica type and is well known for its intense flavour, full body, and pleasant aroma.
