Buy Kenya Coffee Directly From Exporters & Suppliers - Best of 2020 Market Prices
|Varieties||Robusta, Arabic coffee, Colombia mild|
|Common varieties||Robusta, Colombia mild|
|Packing||Single sisal bags|
|Size||In 60 kilograms in a single sisal bag In 50 kilogram bags for bidding.|
|Season availability||Throughout the year|
|Transportation conditions||Transported under cool dry conditions.|
Kenya Coffee is among the country’s top foreign exchange-earners. coffee industry is known for its cooperative system of production, processing, milling marketing and auctioning. About 70% of the Kenya coffee producers are small scale farmers.
The first coffee cultivation in Kenya was in 1893 when the French Holy Ghost fathers introduced the coffee tree from Reunion Island. The country is estimated to produce 130,000 metric tons of coffee annually. The coffee industry has employed over 6 million workers hence provides a source of livelihood for the people.
The major coffee growing areas in Kenya are the highland plateau around Mt. Kenya, the Aberdare ranges, Kisii, Nyanza, Bungoma, Nakuru, and Kericho.
There are small, scale farmers in Machakos and TaitaTaveta.
Arabica coffee – it is usually grown in mixed farms. It is intercropped with food crops such as beans and bananas. It is mainly grown under the trees. The leaves that fall from the trees provide manure to the coffee.
Colombia mild coffee type-it is well known for its intense flavor, full-body, and a pleasant aroma.
Another variety is Robusta coffee.
Coffee thrives well in cool to warm tropical climate, fertile soil with few pastes. The tropics have a temperature of (16-24) degrees Celsius and high altitude of (1800- 3600) meters above sea level.
Coffee berries are manually harvested. Workers pick the beans when they have attained their fully scarlet color. They then load the coffee berries in the baskets and transport them to the milling factory where they washed, processed and later ground.
In the processing step, the coffee berries are dried to lower the moisture up to less than 11% through outdoor land exposure. De-pulping equipment is used to separate the flesh from the coffee berries. This increases the surface area of coffee to soak in water for 48 hours thoroughly. The soaking of the coffee allows for fermentation, which brings about the breakdown of enzymes.
The coffee dried. Artificial means of removing water is used to fasten the process and the water content should be less than 11%.
The coffee then moves to the milling process, which involves removal of by skin on the berries. It entails the polishing of coffee berries to a refined state.
The final process is the grinding. Grinding is the use of sorting sieves to bring along the different sizes of seeds. The largest seed goes to grade 20, and the smallest seed is the grade 10.
Examples of coffee estates and coffee cooperative are Maguta coffee estate in Nyeri and Gikanda cooperative society in Nyeri.
coffee is packed in single sisal bags of 60 kilograms, and the bids are made as per 50 kilograms a bag. They are then put in film lined containers on wheeled pallets inside the airport.
Upon request, green beans are also roasted and ground to fine coffee. Roasting is done at 400 degrees Fahrenheit then cooled with cold water
In Kenya, fine coffee is packed in sachet bags of different sizes and labeled.
coffee is stored under cool, dry conditions.
coffee is traded once in a week at the Nairobi Coffee Exchange.
For any person who requires any variety of Kenya coffee, do not hesitate and make your order from Kenya, sign up to our platform today.
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