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....
The CBK Annual growers excellence award and corporate day is scheduled to be held in Nyamira County at Magwagwa Farmers Cooperative Society on 13th June 2013. The Board has invited the Governor Nyamira County His Excellency Mr. John Nyangarama to grace the occasion as the Chief Guest.
This year the Board is aiming to recognize the best performing Coffee growers on regional basis. The Board has settled on Nyanza region for a start. The other regions will be recognized in subsequent years.
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.