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The Kenyan coffee-growing region advantageously lies at an elevation of 1420 meters (4680 feet). Most of Kenya's coffee ripens in October and is harvested through December. The second harvest begins in June. Kenya coffee is processed through the wet method, in which the pulp of the coffee cherry is removed from the beans within 24 hours of harvesting, followed by a slow tank fermentation of 12-48 hours. The beans are then sun-dried. History, Figures and Facts: The history of Kenya coffee dates back to colonial Kenya days. Early missionaries introduced Arabica coffee in Kenya after they discovered it in Ethiopia. They planted the first crop in Nairobi in 1900. Approximately 250,000 Kenyans rely on coffee as a means of livelihood. Small-scale farmers on small plots of land produce most of Kenyan Coffee. The farm owners belong to cooperative societies which process their coffee. There is the presence as well, of large coffee estates often larger than 1,000 acres who produce 30% of the total coffee production.
Kenya coffee ranks high in the world coffee market. Everything from the cup to how the coffee production is carried out is topnotch. Research and development of coffee in Kenya is advanced. Kenya coffee production follows a meticulous quality control system. Many thousands of farmer cooperative members are well educated in the agricultural practices. It is therefore no surprise that Kenya has maintained high quality coffee standards since the birth of the crop in the country.
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Kenyan coffee is high quality coffee.