Kenya Blue Mountain Jungle Estate
Kenyan coffee will never fail to excite the taste buds and this beautiful new crop from the heart of the Kenyan jungle microclimate is certainly no exception.
Combining the best of the African taste profile, a strong aroma of blackcurrant is present when the beans have just been roasted. Once brewed, a sweet cinder toffee and nutmeg spice can be subtly picked up.
Kenya Blue Mountain is the name given to the region that is known for outstanding coffee crops year after year. The Jungle estate is in the heart of this illustrious place – whether or not there really is a Blue Mountain is a mystery!
The first crop from Jungle Estate was in the 1920’s when the dense, indigenous bush was established as a plantation. Read on to find out more about the history, facts, Kenyan coffee tasting notes and more.
The History of Kenyan Coffee
Around 70% of all this country’s coffee is produced by small-scale farmers.
Considering its proximity to Ethiopia, where coffee originated, it is surprising that it was not cultivated in Kenya until 1893.
It was apparently introduced by Roman Catholic Fathers who grew the plants at St Austin’s near Nairobi. Coffee is now the country’s fourth biggest export earner after tourism, tea and horticulture.
Kenya Coffee Facts
- It is estimated that coffee growing covers 160,00 hectares
- Around one million bags of beans are produced every year, depending on the climate
- Almost all Kenyan coffee is processed by a wet method in order to ensure the highest quality
- Beans are grown at an elevation of 1200-1800m
High Quality Production in Kenya for High Quality Coffee
The temperatures which coffee experiences in Kenya are 15°— 30°C, which is perfect for growing high quality beans. Another factor which makes these beans such a high quality is the rainfall of 1000 — 2000 mm each year, which is exactly what it needs.
Most of the growing regions in Kenya have rich volcanic soil with a great pH for the beans.
The major growing regions are Mt. Kenya, the Aberdare Range, Kisii, Nyanza, Bungoma, Nakuru, Kericho and Samburu, where our beans are grown.
When processing, only the ripest red cherries are selected, with unripe, overripe or diseased cherries removed. They are then pulped to remove their outer skin. Fermentation then takes place, which should take around 36 hours.
The beans are then laid out in the sun and regularly turned to maintain their bluish tint, which Kenya coffee is famous for.
Kenyan Coffee Tasting Notes
This country’s coffee is unique, as it is very well balanced at the same time as being also very complex. It is powerful, with a distinct wine tone and juicy notes of blackcurrant. When brewing you might notice a delicate floral aroma. Enjoy black or with a splash or milk, whichever you prefer.
We only roast in small batches under a flame (the best way) so whether it’s 6kg or 227g it will always be delivered fresh!