Growing Kenyan Coffee Beans
Kenyan coffee bean farmers are being urged to start using higher yielding varieties of coffee plants in order to benefit from the high prices of coffee in today’s international commodity market.
Growing a higher yielding coffee bush is being considered as Kenyan coffee beans are recognized for their consistency in high quality and face a high demand. Kenya’s high mountain elevations, above 5,000 feet, host the territory for one of the greatest and best-tasting coffees in the world.
The new varieties of Kenyan coffee beans in discussion are the Ruiru 11 and the Batian. They are capable of producing up to 40 kilograms per coffee bush each year when cared for with the best coffee farming practices. These higher yielding Kenyan plants are also more disease resistant.
In the past few years in Kenya, coffee production has experienced increased pressure as property prices are gradually increased. The real estate market has especially increased in areas near Nairobi City.
In addition to increasing real estate prices, the Kenyan coffee sector has been reported to be mismanaged resulting in farmers uprooting their coffee bushes. Most of Kenya’s coffee plantations are small family operations and the cooperation of farmers plays a huge role in the country’s high quality coffee bean output.
Now, in the midst of higher trading prices for coffee beans, the opportunity of harvesting higher yielding coffee plants is great; the Kenyan coffee sector is set to slowly recover.
Kenyan coffee farmers can see the potential for their crop in the midst of growing global demand for coffee beans and decreasing African production of coffee beans. This is good for Kenyan residents, as nearly one-fifth of the population earn their living within the coffee industry.
Joseph Kimemia, Director of Research at Coffee Research Foundation, suggests that Kenya has the potential to produce 200,000 metric tons of coffee beans if the sector is well managed. Compare that to this year’s expected output of 50,000 metric tons and the highest coffee production in 1985 of 130,000 metric tons.
Despite the plant’s yield, only the best Kenyan coffee beans are used in roasting Gourmet Kenya AA coffee. Kenya AA is not a type of coffee – it is actually the highest grade of Kenyan coffee which takes into account the size, shape and density of the bean. It has a complex fruit and berry flavor while displaying wine-like acidity and full-bodied aromas.
“Kenya AA Coffee Beans”
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