Assam Tea SFTGFOP1 Superior Type Hattialli 1kg

This coffee comes from the Kiundi growing region in the southern highlands. Our Kenya coffee comes from the Kiundi growing region in the southern highlands. Kenyan coffee usually grows at an altitude of 1200 to 2100 metres. Most Kenyan coffee grows at an altitude of 1,500 to 2,100 metres. This coffee can be harvested up to twice in one year. There are two harvests a year. Because only the ripe coffee cherries are harvested, it can happen that the entire plantation has to be harvested up to seven times in a row. As only the ripe coffee cherries are picked, the entire plantation may have to be harvested up to seven times by hand. Coffee connoisseurs have a special preference for the aromatic top coffees from Kenya, as they are characterised by fine acidity, the unusual fruitiness reminiscent of berries and a full body. The first trees arrived in Kenya from Ethiopia in the 19th century. Today, coffee is cultivated on 1,300 large plantations and by 600,000 small producers in cooperatives.Character and tasteOur "Kenya Kiundi" is a top coffee with a full body. A coffee in a class of its own, characterised by a fruity, chocolaty aroma. In high-quality blends, "Kenya Kiundi" can be found as an acid carrier.

Origin and plantationWith a world market share of about 1.5%, Kenya plays a rather minor role in terms of quantity. But when it comes to quality and exceptional coffee characters, Kenya is always at the forefront! Kenyan coffee beans have a very firm structure and require more heat during roasting than other coffees. This is because coffee plants in Kenya are grown at altitudes of up to 2,100m, where the coffee can only grow very slowly. Normal flat beans are graded and traded in different commercial classes. For the majority of exports, the classification "AB" applies, while top qualities receive the rating "AA". Due to their rarity, Kenyan "pearl beans" are a real speciality. Pearl beans are formed when the coffee tree can no longer provide sufficient nutrients for the coffee cherries that grow at the extreme end of the bush, and as a result only one bean can form in the cherries. This single bean gathers so much strength and grows so slowly that it is ultimately much more aromatic than a flat bean. Our pearl beans come from the "Kiundi" area and are sorted by hand from a year's harvest.Character and tastePearl beans are of rare beauty and demand all their skill and ability from the experienced roasting master in order to be roasted to "the point". If this is achieved optimally, the typical character of Kenyan coffees develops. Experts describe it as "chocolaty", "vinous", with a strong, spicy richness.