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Kenyan Coffee
With its red lands, neighboring Ethiopia and famous for its safaris, Kenya is again a very assertive country when it comes to coffee. In fact, what makes Kenyan coffee so popular in the world is its red soil, which is rich in aluminum and iron. Thanks to this red soil, the aroma of coffee beans grown in Kenya is quite intense. Although they vary slightly according to the region where they are grown, the aroma of most of them consists of fruit notes. After brewing, the coffee it offers us has a bright acidic structure.
Kenyan coffee is produced by approximately 300 farmers on 40 acres of land. Most coffee producers are smallholders. These factories, which are made up of cooperatives, process the coffee beans from these small landowners and present them to the world market as Kenya Coffee.

Why is Kenyan Coffee So Good?

Kenyan Coffee

Some of the naturally processed coffee beans are consumed in the domestic market, while most of the washed and processed coffee beans are exported. The coffee sales process in Kenya takes place as follows; farmers introduce and present their products to exporters the week before the sale. Exporters who carry out the tasting process also give prices for the coffees they like at the coffee auction and make the purchase. The biggest benefit of this situation for the Kenyan Coffee Market is that coffee producers try to improve their farms and the coffees they grow in order to get better products every year. Better coffee means a better price. An encouraging method to improve agricultural practices and coffee quality in coffee farms.
Most of the coffee varieties grown in Kenya are Arabica, while L, K7, and Ruiru varieties are also grown. The important regions where Kenyan Coffee is grown are Meru, Kiringaya, Nyeri, and Embu.
Nyeri District is a region where factories and cooperatives are located, especially high-quality SL coffee varieties are grown.
The Kiringaya region is located at the foot of Mount Kenya and is a region where SL 28 and SL 34 coffee varieties are widely grown.
The Meru region is famous for its rich organic soils, and the coffee varieties grown here are mainly the K7 and SL varieties.

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