Coffee Board of Kenya

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  • Formulate policies and rules to regulate and develop the coffee industry in the consultation with the Ministry of Agriculture.
  • Carry out registration and licensing of coffee nurseries, growers, pulping stations, millers, marketing agents, management agents, buyers, roasters, packers, warehousemen and auctioneers to ensure adherence to standards.
  • Provide advisory services related to coffee production and quality enhancement.
  • Collect, collate, analyse data, maintain a database on the coffee industry and document and monitor it through registration of any persons dealing with coffee.
  • Represent the Government in international fora in regard to coffee matters.
  • Arbitrate in case of any disputes in the industry.
  • Encourage environmentally friendly, ethical and hygienic coffee production, processing and marketing practices, in order to enhance quality of coffee and sustainability.
  • Identify, develop and promote new and emerging domestic and global markets for

 

 
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What is Coffee Acidity?

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.

Distinct!

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.