Welcome back coffee drinkers everywhere! This week we’re traveling to the Republic of Kenya, the “place with ostriches (1)” and great coffee. Although late to coffee (cultivation began around 17th century compared to Ethiopia’s start in the 15th century), Kenya is a coffee powerhouse to be reckoned with. From production to processing, Kenya often sets the standard by paying attention to detail along the way to a great bean. Time to go cherry picking!
The rich, acidic soil in the mountains of Kenya produces a version of the Arabica bean that is distinctly different from Ethiopia’s. Read More