Café origen KENIA AA Massai

Kenyan coffees are sometimes known as the “Champagnes” of coffee. This nickname refers to their distinctive, special flavor, whose main characteristics are their complex and unusual acidity, due to the greater proportion of phosphoric acid in their composition than in other coffees, which can slightly remind us of carbonated beverages on the palate.

Kenya is one of the most recognized producers of so-called “Specialty Coffees.” So, in coffee, Kenya means quality. It is interesting to note that in this country, only 30% of production is obtained using industrialized methods and moves through major commercial channels; the rest follows alternative routes and serves specialized high-quality markets. Kenya has its own coffee classification based on bean size (AA, A, AB,…). Beans graded AA, like ours, account for around 10% of the country's production.

The Kirinyaga region is known for producing some of the best coffee in Kenya. It lies at the foot of Mount Kenya, the country's highest mountain. In this region, 72% of coffee production is managed by small-scale farmers who organize into cooperatives. Their plots are measured by the number of coffee trees rather than in standard units of measurement (hectares), and they share washing stations to process their cherries. At the washing station, the cherries are pulped, fermented overnight, then the beans are washed and laid out to dry on raised beds, commonly called African beds. The water used for the washing process comes from the Rundu River.

The region has ideal growing conditions, with red volcanic soil, elevations ranging from 1,700 masl to 1,800 masl, and annual precipitation of 1,000–1,200 mm

divided into rainy seasons.