Kenya is a country located in Africa. The capital of Kenya is Nairobi. The region has the high altitude areas that are conducive to growing the Arabica coffee plants. They also receive the perfect amount of rainfall each year to properly grow the plant without endangering the fruit. The first coffee production in Kenya happened around 1893. Kenya sees their coffee plants flower twice a year after the rains that come in March or April and then again after the rainy season that ends around October. This allows Kenya to produce about one million bags of coffee each year.
The majority of Kenya coffee beans are wet processed. During the harvest only the ripest of coffee cherries are harvested and then the cherries are washed so that the skin and pulp of the fruit is separated from the bean or seed inside the fruit. Once the bean is removed from the cherry it has a film or slimy coating on it that is called mucilage. The beans are soaked for a period of 24 to 72 hours so that this mucilage can be washed off of the beans. The beans are then allowed to dry in the sun and they turn the familiar bluish green color that we associate with coffee beans.