Kenya Nakuru Coffee: Origin Guide

Kirkland gee

Nestled in the heart of East Africa, the region of Kenya Nakuru, pronounced as (nuh-KOO-roo), has been gaining notoriety for its specialty coffee production. Located on the western side of Kenya, this region lies at an altitude of approximately 1,850 meters above sea level. An interesting fact about Nakuru is that it is home to Lake Nakuru, a soda lake known for its large population of flamingos.

History Of The Region

The history of coffee cultivation in Kenya dates back to the early 20th century when the British colonial government introduced the crop to the region. Since then, coffee production has grown significantly, with Nakuru joining the ranks of Kenya's coffee-producing regions around the 1950s. Today, Kenya is ranked among the top coffee-producing countries in the world, and the Nakuru region plays a vital role in maintaining this reputation.

Farming & Processing Methods

While specific farming and processing methods may vary among individual farms in the Nakuru region, it is important to understand the general practices employed throughout the country. In Kenya, coffee is typically grown on small-scale farms, also known as smallholder farms. Most of these farms rely on traditional methods of cultivation, using organic fertilizers and minimal chemical intervention.In terms of processing, the Kenyan method is quite distinct and is known for its meticulous attention to detail. Coffee cherries are handpicked by farmers, ensuring that only the ripest cherries are selected. They are then processed using the wet method, which involves removing the outer skin and pulp of the cherry, followed by fermentation to separate the mucilage from the bean. The beans are then washed, soaked, and spread out on raised drying beds to dry in the sun. This process is known for producing coffee with bright acidity and complex flavor profiles.

Tasting Notes

Coffees from the Kenya Nakuru region are highly sought after by coffee connoisseurs for their vibrant flavors and unique characteristics. The high altitudes and rich volcanic soils of the region contribute to the development of bright acidity and intense fruity notes in the coffee. Typical tasting notes for Nakuru coffee include blackcurrant, blackberry, and raspberry, coupled with a winey acidity. These flavors are balanced by a full body and a long, lingering finish. The distinct flavor profile of Nakuru coffee makes it a favorite among specialty coffee enthusiasts.Kenya Nakuru coffee is a testament to the dedication and hard work of the farmers and their commitment to producing high-quality, unique, and flavorful coffee.

As the specialty coffee industry continues to grow, the Nakuru region will undoubtedly continue to contribute to Kenya's esteemed reputation as a top coffee-producing country. So, the next time you're sipping on a cup of Kenyan coffee, remember the rich history and the meticulous care that went into producing those exceptional beans, and savor the vibrant flavors that the Nakuru region has to offer.

Recent Blog Posts