Kenya Coffee Peaberry
Kenya Coffee Peaberry is a wonderful single-origin coffee. Medium dark roast and medium bodied, bold with deep dimension.
Notes of brown sugar and cocoa, fragrant natural flavors. Enjoy its brilliant acidity, orange and blackberry, finishing with sublime berry.
Kenya’s geographic location is intersected by the equator creating excellent conditions for growing coffee. The warm sun combined with the fertile soil allows the coffee cherry to ripen under the region’s excellent coffee growing conditions. The coffee that we source from Kenya is as bright as its East African Homeland. Exclusively Kenya, this medium-bodied coffee is bold with subtle nuances.
Map courtesy of La Minita Coffee
KENYA COFFEE PROCESSING
Below is an interesting video on coffee processing in Kenya. Here is how the coffee cherry goes from the coffee tree to your morning cup of coffee. The red coffee cherries are picked, then the coffee cherries are separated based upon color and ripeness and separated from sticks, leaves, or any other material potentially found in the picking baskets. Once the coffee cherries are sorted by the farmer the coffee cherries are then split by a machine to unwrap the green raw coffee bean from its casing. The popped coffee cherry is then separated from the green coffee bean and washed thoroughly to remove any potential excess casing on the bean. The coffee beans are then fermented where the beans are put into water to remove any excess casing and remove the parchment-like material casing that surrounds the coffee bean. Once the coffee beans are fermented, they are then transported into an underwater soak in which they sit for nearly 16-24 hours, this is termed as the two-stage fermentation process procedure which improves coffee quality. Following this stage, there is a final cleaning in which the coffee beans are washed to remove any final bits of casing still on the bean or dirt accrued throughout the process. Now the coffee farmer brings the green coffee bean to the exporter or, in the case that they do not have the machines to separate the bean from the cherry, they bring the coffee cherries to the coffee exporter who then does the aforementioned process in their place. Once the beans finish the water soak the coffee beans are then put out onto tables or tarps to dry in the warm African sun and turned until dry.
The coffee business is based on a complex trade economy in which the product you drink has been inspected every step of the way. The average coffee consumer does not understand the global coffee commodity chain and the way coffee switches hands on its way to becoming your morning cup of coffee. By learning about how the coffee is grown, processed, and sold we are able to gain a better insight into what we are consuming, the quality of the coffee, the way it is processed and the freshness when you open the bag of coffee. While writing this story I learned about the many stages of how a coffee cherry is handled from African coffee farmer to your morning cup of coffee and I believe you will find it interesting as well.
Notes of brown sugar and cocoa, fragrant natural flavors. Enjoy its brilliant acidity, orange, blackberry, finishing with sublime berry flavor.