Origin and Plantation:

With a market share of about 1.5%, Kenya is considered – on a quantity basis – to be a minor producer on the world market. However, once you consider the quality and the extraordinary coffee character, Kenya belongs to one of the best producers at any time. Kenyan coffee beans feature a very firm structure and require more heat than other coffees during the roasting process. This is due to the fact that the coffee plants in Kenya are cultivated at high altitudes of up to 2,100 m where coffee grows very slowly. Normal, even beans are selected and traded in different grades of goods. Most exports receive an "AB" classification, while top qualities receive an "AA" title. Due to their rarity, Kenyan "pearl beans" are an absolute speciality. If the coffee tree cannot deliver sufficient nutrients to the coffee cherries that grow at very end of the bush, the bush develops only one bean in the cherry, a so-called "pearl bean". This individual bean collects so much strength and grows so slowly that it becomes more aromatic than a flat bean. Our "Pearl Beans" are from the "Kiundi" region and are hand picked.

Character and Taste:

The experienced roast master needs to use all his capability and skills in the roasting process since pearl beans are of rare beauty. If he is successful in roasting, the typical chocolate-like character and mild, spicy fullness of Kenyan coffee will develop.

Ingredients:

Roasted coffee (100% Arabica)