t level since November 1994 when they averaged 153.33 US cents/lb.
Coffee of Kenya
Coffee Kenya
The coffee industry of Kenya is noted for its cooperative system of production, processing, milling, marketing, and auctioning coffee. About 70% of Kenyan coffee is produced by small scale holders. The major coffee-growing regions in Kenya are the high plateaus around Mount Kenya, the Aberdare Range, and the Ruwenzori Mountains. Coffee from Kenya is of the ‘mild Arabica’ type, and is well known for its intense flavour, full body, and pleasant aroma with notes of cocoa. Despite its proximity to Ethiopia (widely believed to be the region from which coffee originated), one source states that coffee was not cultivated in Kenya until 1893, when French Holy Ghost Fathers introduced coffee trees from Reunion Island. The mission farms near Nairobi, the capital city of Kenya, were used as the nucleus around which Kenyan coffee growing developed.
Mohammedjaffer A.Panju
Our founder Mr. Mohamedjaffer A. Panju was born and grew up in Kenya. The family business (which exists even today) was coffee. They purchased coffee from the farmers, cooperatives and the auctioneers and then exported around the world. He grew up with coffee and coffee has been his life. After moving to Canada he established Kencaf as a key importer and distributor of green coffee in North America. Today, we at Kencaf know the coffee of Kenya and at any one time we have in stock most if not all of the following grades of Kenyan coffee:
‘E’:This is the largest of all the grades in size and has been named Elephant grade in the grading. Usually there are two seeds joining together to form the seed in a single cherry. This grade also includes the very large PB beans.
‘AA’:This grade has good size formation of large beans (7.20mm screen).
‘AB’:This grade is a combination of two grades A and B A- 6.80mmscreen, B-6.20mm screen. AB is regarded as a representative of the other grades in a consignment and usually there is more coffee of his grade than of other grades in a consignment.
‘PB’:Round beans which usually grow as one bean in a single cherry bean. About 10% of coffee falls in this grade.
‘C’:Smaller beans than B and most of the thin beans in this grade.
‘TT’:This grade is composed of light beans which are raged and are usually separated from all other grades.
‘T’:The smallest and thinnest beans, most of the beans are in the form of chips. Most of the beans in this grade are broken and faulty. In classification, this grade is always below the other grades.
‘MH /ML’:This is the coffee that has not gone through the wet processing either because it was not picked, or because it fell from the trees after ripening. About 7% of total crop falls into this grade.
Coffee from Kenya has a distinctly bright acidity and potent sweetness with a dry winy aftertaste. Among the best Kenya coffee, one can find intoxicating cocoa flavour and aroma.
To read more on Coffee of Kenya: http://en.wikipedia.org / http://www.coffeeboardkenya.co.ke
