Description
Why Kenyan Coffee? This book describes how the Kenyan coffee industry has evolved over the years and how stakeholders have collaborated to run the industry
Sam Mungai is a qualified Q Grader who has worked in the coffee industry for over 25 years. He started his career with the Coffee Board of Kenya where he trained and qualified as a coffee expert.
He has gained an abundance of knowledge and understanding of the industry over the years and this is his contribution.
The book endeavours to explain why Kenyan coffee commands a higher price than coffees from other origins, and why coffee production has declined despite its high quality and distinct flavour profile. It seeks to answer the question of why Kenyan coffee is so special and why more people are prepared to pay a premium for it.
The book also explores the reasons why coffee production has decreased. This includes factors that are both in and outside the control of farmers and buyers such as climate change, environmental degradation, and lack of access to capital.
The book explains the entire process of producing Kenya’s coffee from the cultivation and harvest of the coffee cherries to the dry and wet processing of the beans. It also looks at how the unique quality of Kenyan coffee is achieved through very specific practices such as distinct drying techniques, meticulous sorting, and accurate blending of different types of beans.
The book highlights the unique auction system Kenya has in place. By marketing its coffee in a manner that is not dependent solely on the commodity market, Kenyan coffee growers are able to retain their quality premiums over other origins.
It explains the history and the evolution of the Kenyan industry and the Coffee Board of Kenya, highlighting the importance of the body in the development and growth of the coffee sector.
Finally, it suggests ways in which the industry can be further developed and improved in the future. Sam Mungai puts forward suggestions on diversification, value addition, and other potential opportunities to keep up with changing global trends. He encourages coffee producers and buyers to work together in collaboration to create a sustainable coffee industry.
Sam Mungai’s book is ultimately a must-read for anyone interested in the coffee industry and Coffee from Kenya. It aims to provide readers with an understanding of why Kenyan coffee is such a special commodity and why it commands a higher price than other origins. By examining the evolution and the current status of the Kenyan industry, it also seeks to provide solutions to the challenges the industry is facing. It is essential reading for anyone looking to learn more about “why Kenyan coffee” and how it is produced and marketed.
“Why Kenyan Coffee” is always in stock. “Printed On Demand” in Australia by Intertype
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