Kenya Coffee
Many people consider this Arabica bean class coffee grown in the African country of Kenya to be among the best around. Its flavor comes from the high mountain altitudes and volcanic soil in the area in which it is grown. Kenya coffees are often thought to be acidic and distinct, while having a rich medium body and sweet taste. In some cases, you may be able to detect just the slightest hint of black currant in the smell and flavor. Those of the best grade smell wonderful and contain as little bitterness as possible.
The Coffee Board of Kenya realizes the quality of its product, and does what they can to ensure it remains the same. Therefore, strict guidelines have been put in place, and rewards are also offered for those who produce the best beans possible. Smaller growers on small areas of land produce most of Kenya’s coffee.
For hundreds of years, Kenya coffee has been produced for its desirable flavor. In fact, today, there are a wide variety of brands on the market. Kenya coffee is graded according to the coffee bean’s density, size, and shape. The grades, in order from the largest to the smallest are AA, AB, PB, C, E, TT, and T. Although size isn’t factor when growing the bean, it is of importance when it comes to its quality. A larger bean often contains more oils, which are what gives the coffee is aroma and flavor.
Additionally, the bean's quality is also rated. This is done on a scale numbered one through ten, with one being considered the best. You don’t see this system used to often. But, if you do, it is important to know that a bean with a high grade can still have a low rate.