Coffee beans from African countries are my favourite. What triggered me when I first tried African coffee beans, was that the coffee did not taste like coffee at all. Africa, more specifically East Africa, produces some of the world’s most distinctive coffees characterised by vivid floral, fruit, and wine tones with rich acidity. All in all, African coffee beans are packed with taste! I encourage everyone to start exploring and enjoying African coffees because of their wide taste profile.
Have you ever wondered what happens in a coffee farm before the beans are roasted by a coffee roastery? Coffee farms come in different sizes and all have different methods of farming and processing but here is one example from Kenya where I visited early 2019.
Processing coffee so separating the coffee cherry’s fruit flesh and skin from the coffee beans is one of the most crucial aspects of farming coffee. How to coffee is processed can have a dramatic effect on the resulting cup and nowadays roasters and baristas are concentrating on coffee processing to describe the coffee. Also, lately it has become more and more popular that the farmers have started to experiment with new coffee processing methods such as anaerobic fermentation. Let’s go through the most common coffee processing methods.
When it comes to Kenyan coffee varieties, most cafés or roasteries always have the variety SL28 or SL34 at the top of their list. It's true that the SLs are well known coffee varities to give a good cup full of flavor but there’s more to Kenyan coffee varities than what you can only get from the SL coffee varieties. Here’s an in-depth but to the point overview of the most common coffee varieties available.
This year, from May to June, I was in Tanzania, where I volunteered at a coffee farm for two weeks. This was an opportunity offered by World Unite, a volunteer organization that offers opportunities to learn from coffee farmer Dennis. In this blog you can see what I experienced and learned during my trip.