Coffee travelling – Africa (part 2)
Kenyan green coffee
Kenya grows relatively small quantity of coffee, but the quality of its specialty coffee beans is very high and they are used for blending with coffee beans from other countries.
Kenya has one of the world’s most modern coffee industries and it was the first coffee country, which adopted consistent grading system with regards the coffee quality. Most of Kenyan coffees are wet-processed and their grade starts from the highest: AA ( large beans), followed by AB, C, E (the largest beans), TT (Any light coffee blown away from all grades), T ( the smallest and thinnest beans mostly broken and faulty) and Peaberry (round beans usually one in a cherry).
About 10% of the total crop is unwashed coffee, called: Mbuni and graded either as heavy mbuni (MH) or light mbuni (ML). This grade generally is priced lower and tastes sour.
Kenyan Arabica is grown on rich volcanic soils found in the highlands between 1400 to 2000 meters above sea level. In most districts the main crop is harvest from October to December and the early crop often starts in May-July.
With regards to the flavors, the best Kenyan coffees are bright, rustic sweet and complex
The ideal roast is between City and Full City.
Have you tried Kenyan coffee? I will be happy to hear what are your impressions and cupping reviews on Kenyan coffee.
Africa’s second-largest coffee producer, after Ethiopia, and the continent’s biggest robusta grower comes next:
Coffee is Uganda’s biggest export, but the entire crop could disappear with even a slight rise in temperatures related to global warming, a new report warns.
Eighty five percent of Ugandan coffee production and export is Robusta.
However, the small percentage of Arabica coffee beans are grown at 1300 to 2300 meters above the sea level. Bugisu is the most renowned of the Uganda Arabicas. Grown in and around Mbale on the slopes of the Elgon Mountain range, this coffee compares very favorably with other East African high grown coffees. Named after the Bagisu tribe who farm these slopes. Has a bold, uniform, bright green appearance, well-balanced, low acidity, moderately bodied cup with delicate background fruitiness.
For best results you should roast Ugandan Bugisu medium (Full City).
Going further south, comes another specialty coffee producing country:
Tanzania is Africa’s forth largest coffee grower after Ethiopia, Uganda and Ivory Cost, which produces mainly Arabica and some Robusta coffee. Tanzania’s premium beans are grown on the slopes of Mt. Kilimanjaro near the Kenyan border, produce an unusually rich coffee with a lighter, winy acidity and medium body.
Only five percent of Tanzanian Arabica is Peaberry, which occurs when the coffee fruit develops a single oval bean rather than the usual pair of flat-sided beans. The round peaberries are then separated from the flatter beans in the same crop to achieve this gourmet coffee. Peaberry grade coffee is prized by coffee connoisseurs for their uniform roasts.
Tanzanian grading system is similar to the one in Kenya (AA, A, AB, B, PB and C).
The coffee is grown at a higher elevation near Mountain Kilimanjaro under the shade of banana trees. It is wet-processed with good appearance. Its characteristics include full body, well balanced, intense flavor, light citrus acidity, excellent aroma and long aftertaste.
For best results, roast Tanzanian coffee from City to Full City roasts. However you may roast it darker (Vienna) for espresso.