Kenya Single Origin specialty coffee. The most popular type of Kenyan coffee is Arabica, which has a more complex flavor than Robusta or Peaberry. It is often grown at high altitudes and has a very dense and heavy body. It has a rich, full flavor with hints of chocolate and nuts. Kenyan coffees are usually light-bodied, with a mild acidity and earthy flavor.
The coffee industry in Kenya is a success story. It began to grow in the early 1990s, when coffee was reclassified from an agricultural product into a cash crop. This led to increased investment and production, which increased exports from 8,000 tons in 1992 to over 50,000 tons by 2007. Kenya is now one of the top three coffee producers worldwide and has managed to produce high-quality Arabica beans for export. around the world.
Slopes of 8 coffee is processed following the traditional Kenyan method of 24-hour fermentation, washing and final soaking. In the case of these eight farmers, the processing was done on a much smaller scale than in the system of cooperation with large factories, on machines they have in their own yards. Depending on the weather conditions, drying takes about 14 days to be proper on tables that they have built themselves. Manufacturers receive support throughout all stages of the production process.
The Slopes of 8 project brings together eight farmers from the neighbouring hills on the slopes of Mount Kenya in the Kirinyaga region. They were selected for this project, based on certain criteria. The coffee beans from these eight farmers were processed on their own land, not at a central wet mill, where normally all the production from various farmers is processed together.
