During the 1960s, to increase the food production around the world, and meet the demands of an extremely quick expanding population, it became imperative to change the methodologies of agriculture.
These initiatives were called "The Green Revolution" and involved the use of high yielding varieties, higher fertilizers dosages, intensive and mono cropping, the development of highly toxic and life damaging pesticides, among others.
After this changes, the food production increased dramatically in the world, and it is said the over 1 billion people were saved from starvation. Today, this very achievement, though remarkable, has costed us dearly in socioeconomic terms for small farmers, reduction of biodiversity, increase of green house emissions and health issues related to the excessive use of pesticides.
According to the World Coffee Research "most African coffee-producing countries produce substantially lower volumes of coffee than elsewhere. This has profound impacts for farmer livelihoods when farmers are paid per pound of cherry. There is a widespread need for replanting with young trees that are resistant to major diseases and pests (including coffee berry disease, coffee leaf rust, antestia bug and stem borer), and with improved varieties. The World Coffee Research believes that over 50% of coffee trees in Africa are more than 50 years old."
In Kenya particularly, we have always selected lots where the cultivars are exclusively SL28 and SL34, because we love the complexity, dense sweetness, citric acidity and the viscosity in the cup of these two varieties. But we understand the unpostponable necessity of experimenting and promoting new varieties with higher yieldings, tolerant to diseases and adaptability to warmer climates.
Our new lot Kabunyeria AB is the first ever lot we source of Ruiru11 and Batian in Kenya. Cultivated in the Kericho county at an average altitude of well over 2000 masl, this lot is cupping great for espresso, very sweet with a full body and a gentle well balanced citric acidity.
We invite you to try it and discover the full potential of Kenyan coffees and its new varieties of the 21st century.
Enjoy your Kenya Kabunyeria AB!
Our new lot Kabunyeria AB is the first ever lot we source of Ruiru11 and Batian in Kenya. Cultivated in the Kericho county at an average altitude of well over 2000 masl, this lot is cupping great for espresso, very sweet with a full body and a gentle well balanced citric acidity.
We invite you to try it and discover the full potential of Kenyan coffees and its new varieties of the 21st century.
Enjoy your Kenya Kabunyeria AB!
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