Kenya "Kiundi"

character and taste

Our Kenya "Kiundi" is a top-quality coffee with a full body. A top-class coffee that is characterized by a fruity, chocolatey aroma. This coffee is often used as an acid carrier in high-quality blends.

origin and plantation

Kenya is the driving force of the East African coffee world. Everything from the cup to the trade is first class. Kenya's research and development is unparalleled, its quality control meticulous and many thousands of small farmers are well trained in agriculture. The best Kenyan coffees are not simply offered for sale, but are sold at auctions to the highest bidder. The fierce competition drives prices sky high.

The "Kiundi" growing area is located in the southern highlands. The growing areas, which are between 1,500 and 2,100 meters high, are harvested twice a year. Since only the ripe coffee cherries are harvested, the entire plantation is harvested by hand up to seven times. Coffee lovers have a particular preference for the aromatic Kenyan top-quality coffees, as they are characterized by their fine acidity, the unusual fruitiness reminiscent of berries and a full body. The first plants came to Kenya from Ethiopia in the 19th century. Today, coffee is cultivated on 1,300 large plantations and by 600,000 small producers in cooperatives.