Region:Aberdare Range, Kisii, Nyanza, Bungamo, Nakuru and Kericho Screen Size:15/16 Varietal:Ruiru II Process:Fully washed and sun dried Altitude:1500 – 2100 meters above sea level Aroma:Chocolate, brown sugar, cherry ripe Acidity:High Body:Medium to full Cupping Notes:Notes of cocoa, orange/lemon candy. Syrupy aftertaste. Medium body, good balance Internal Cupping Score:82 points
More about coffee in Kenya
There are more than 6 million people working in the coffee growing regions of Kenya. Coffee lots are bought on the Nairobi Coffee Exchange auction, which is controlled by the Kenyan Board of Coffee. About 800,000 smallholder farmers are affiliated to 500 cooperative societies in the country and 4000 plantations are involved in coffee production which draw the livelihood from coffee earnings. The coffee beans are separated (sorted) and rated by bean size as well as shape, color, and density, with the general assumption being that bigger coffee beans are higher in quality. A general rules with Kenya coffee beans is that bigger beans have more essential oils that enhance the tastes and aromas.