The Board in the recent past developed the national coffee brand with a distinct logo and a brand name which will be used by exporters. This will accord Kenya Coffee distinctiveness in the international and local markets, courtesy of the support accorded by Quality Coffee Production and Commercialization program (QCPC) funded by the European Union. Subsequently the Board intends to embark on development of regional coffee brands. Learn more....
Coffee halves breast cancer recurrence
Two cups of coffee a day could stop breast cancer recurring in recovering patients, research shows. Taken concurrently with the anti-cancer drug tamoxifen, which is widely used to treat breast cancer, coffee could halve the rate of recurrence of breast cancer. About 600 breast cancer patients from southern Sweden were followed over a period of five years and close to 300 of them were put on tamoxifen while the rest included regular use of coffee. The study was conducted by researchers at Lund university in Sweden.
Coffee Acidity is the bright and dry taste that adds life to a coffee. Acidity is unmistakable in most Kenyan coffees. Perceived acidity in coffee does not necessarily correlate to the pH of a coffee, but is believed to be the result of the acids present.
Coffee from Kenya has a distinctly bright acidity and potent sweetness with a dry winy aftertaste. Among the best Kenya coffee, one can find intoxicating black-currant flavor and aroma.