Kenya is home to some of the world’s finest coffee, known for its vibrant acidity, rich flavor, and complexity. At Josra Coffee, we are passionate about educating our customers on the journey of coffee, from its origins in the Kenyan highlands to the cup you enjoy. By understanding the process, you’ll gain a deeper appreciation for the craftsmanship behind each cup of Josra Coffee.
1. The Seed: Where It All Begins
The journey of coffee starts with the seed. In Kenya, coffee is typically grown from two primary species: Arabica and Robusta, with Arabica being the most popular for its superior flavor. Seeds are carefully chosen from the best varieties, like SL28 and SL34, known for their distinctive taste profiles.
Once selected, the seeds are nurtured in nurseries until they are strong enough to be planted in the soil. This early stage is critical, as the quality of the seed will ultimately influence the taste and characteristics of the final cup.
2. The Growing Process: Coffee in the Kenyan Highlands
Kenya’s unique geography makes it an ideal place to grow coffee. With its high altitudes, rich volcanic soil, and temperate climate, Kenyan coffee thrives in conditions that promote the slow maturation of the cherries.
Coffee plants require careful attention. Farmers ensure their crops are well-watered, and pests are controlled naturally. Shade-grown coffee, where the plants are protected by taller trees, is often used to maintain biodiversity and protect the environment. The higher the altitude, the slower the cherries mature, resulting in a denser, more flavorful bean.
3. Harvesting: Hand-Picking for Perfection
Coffee cherries are typically harvested once a year in Kenya, and the timing is crucial. Farmers hand-pick the cherries when they reach optimal ripeness—this means they are bright red and full of flavor. Hand-picking ensures that only the best cherries are selected, as unripe or overripe cherries can negatively affect the quality of the coffee.
Farmers take great pride in this step, ensuring that each cherry is harvested at the perfect moment to maintain the flavor profile that Kenyan coffee is known for.
4. Processing: Washing and Drying
After harvesting, coffee cherries are processed to remove the beans from their outer layers. In Kenya, the wet or washed process is commonly used, which involves removing the pulp and then fermenting the beans. This process is known for producing a cleaner, brighter cup of coffee, as it enhances the natural flavors of the beans.
Once the beans are washed, they are laid out to dry on raised beds or drying tables, where they are turned regularly to prevent uneven drying. This stage can take up to two weeks, depending on weather conditions. The beans are then hulled to remove any remaining layers before being graded and sorted.
5. Milling and Grading: Ensuring Consistent Quality
Once dried, the coffee beans are hulled to remove the parchment layer, revealing the green coffee beans that will be roasted. At this stage, the beans are graded according to their size, density, and overall quality. Only the highest-quality beans are selected for export, and at Josra Coffee, we ensure that our beans meet the highest standards.
Grading and sorting are essential to ensuring consistency in flavor. Beans are carefully inspected to remove any defects before they are packaged and shipped to roasters.
6. Roasting: Bringing Out the Full Flavor
Roasting is where the magic happens. Once the green beans reach the roastery, they are carefully roasted to bring out the unique flavors inherent in the beans. Roasting times and temperatures vary depending on the desired flavor profile, but Kenyan coffee typically benefits from a medium to dark roast that highlights its fruity and wine-like notes.
Roasting also releases the aromatic oils in the beans, which contributes to the coffee’s flavor, body, and aroma. At Josra Coffee, we work with expert roasters to ensure our beans are roasted to perfection, delivering the best flavor possible.
7. Brewing: The Final Step to Enjoyment
The journey of coffee concludes with the brewing process. How you brew your coffee can have a significant impact on the final taste. To get the best flavor from your Josra Coffee beans, use fresh, filtered water and a brewing method that suits your taste. Whether you prefer a French press, pour-over, or espresso, each method will bring out different nuances in the flavor.
To fully appreciate the unique characteristics of Kenyan coffee, we recommend brewing it with care—ensuring that you extract the full potential of the beans for a clean, flavorful cup.
Conclusion
Understanding the journey of Kenyan coffee from seed to cup not only deepens your appreciation for the complexity of the process but also highlights the dedication of the farmers, roasters, and coffee producers involved. At Josra Coffee, we are committed to transparency and quality at every stage of the coffee journey.
The next time you enjoy a cup of Josra Coffee, remember that you’re not just tasting a beverage—you’re experiencing the result of hard work, passion, and a centuries-old tradition.