KENYA

On the slopes of Mount Kenya, coffee trees grow in rich, red, volcanic soil, often without shade trees. English colonists took the initiative to grow coffee in Kenya, but coffee culture only gained a foothold in the country in the late 20th century. The coffee is grown by small farmers who deliver the coffee berries to a communal washing station in the local area, where the beans are wet-processed. Several hundred coffee farmers may be associated with a washing station. The beans are hand-sorted by size. Two bean types in particular have helped to give Kenyan coffee its good reputation: SL 28 and SL 34. Batian, a new type of bean that is resistant to leaf rust, is also used. So is Ruiru, which is resistant to CBD.

ETHIOPIA

Ethiopia is said to be the birthplace of coffee. Coffee and associated coffee ceremonies are an important part of the country's culture. The descendants of the first Arabica plants with traces back to the 17th century grow here, and the diversity of species is enormous. The rift valley provides a fertile mountainous landscape with mineral soil, cool temperatures and plenty of rain. Most Ethiopian coffee is grown by small farmers on small pieces of land. Different species of the coffee plant grow wild, side by side, with heirloom varieties being the dominant bean types. The coffee farmers are faithful to their ancient farming traditions and cultivate according to natural principles. Both wet-processed and berry-dried coffee is processed.

BURUNDI

In the heart of Africa, unexplored areas with great potential have made Burundi an exciting coffee nation with unique flavor profiles. Coffee was introduced in the 1930s, but production has faced challenges. The country is one of the world's poorest and lives with the aftermath of a long civil war. Coffee production was state-controlled until 2007, which made it difficult to separate out lots from specific growing areas, farms and cooperatives. As a result, coffee quality was long undervalued and overlooked, but this is no longer the case. The basis for growing first-class coffee is excellent, with a humid climate and volcanic soil up to 2000 meters above sea level. Both variations in soil and different types of beans, often local varieties of bourbon, offer unique taste experiences.

RWANDA

In rich volcanic soil, coffee trees were planted in Rwanda in the early 1900s. Today, coffee is an important export commodity that has contributed to economic growth and optimism in the aftermath of the horrific genocide in 1994. Coffee production creates new jobs and there are several female coffee farmers who run their own farms. New washing stations give farmers better access to resources and knowledge, and there is a determined focus on producing and processing high-quality coffee. Rwanda's endless green and rounded mountain peaks provide a good breeding ground for this, where you'll find old coffee trees with the bourbon bean type in the lush vegetation.

ABOUT COFFEE

Step 1: from bean to cup

The starting point of taste

Coffee is a berry fruit that is grown around the world in the subtropical belt. Growing conditions such as soil, climate, altitude and location are the starting point for the taste. The character of the soil, whether the coffee is grown in sun or shade and how it is processed when the berries are picked, further develops the taste of the coffee and gives it its personality. This is part of what allows you to taste whether the coffee comes from Africa, South America, Central America or Asia, right down to the region where it is grown.

The world's best growing areas

The common denominator of the world's best growing areas is characterized by lush mountainous terrain with an average climate of around 20 degrees, moderate rainfall and plenty of sunshine. The cool mountain climate slows down the growth cycle of the coffee trees, which extends the ripening time of the berries and makes the coffee more complex. Coffee grown between 1500-2000 meters above sea level produces hard and compact coffee beans with great potential to bring out nuances and flavors.

Respect for the raw material

The harvesting and processing of the coffee berries takes place in different ways. The best coffee is hand-picked, and whether the coffee berries are wet-processed or berry-dried affects the character of the taste. Respecting the raw material so that it retains its natural characteristics from bean to cup is essential to exploit the potential of each individual coffee bean. At Solberg & Hansen, we strive for perfection at every stage to bring you the best flavors the world has to offer.