For many people, Kenya is synonymous with wildlife and safaris. The country has been visited for centuries, first by the Arab traders who plied their trade up and down the eastern coast of Africa, and now by the hundreds of thousands of tourists who come to experience a taste of true African wilderness. Coffee was first introduced to Kenya in 1893 when the Fathers of the Congregation of the Holy Spirit brought Arabica trees from Ethiopia and planted them in the Kiambu district, north of the city of Nairobi.
Soil Type; Volcanic Soil
Preparation & Drying; Fully Washed, Kenya drawer style drying beds
Bean Characteristic; French Mission (Bourbon) and SL varietals
Altitude Harvest Period; 1600 to 1900 m October to March
Export Period - November to April
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