Coffee Beans

About Coffee Beans in Africa | eHow.com

2009-11-13T12:27:00.000-05:00

Kenya: Broke KPCU Shuts Down (Page 1 of 1)

2009-11-12T14:25:00.000-05:00

Where does our coffee come from: Kenya - Telegraph

2009-11-12T14:12:00.000-05:00

The poverty of Fairtrade coffee

2009-11-05T12:43:00.000-05:00

Fair Trade: What Price for Good Coffee? - TIME

2009-11-05T12:28:00.000-05:00

Draft Coffee Standards Set For Debate | Mars Group Kenya

2009-10-28T15:45:00.000-04:00

Kenya Coffee Earnings Jump 10 pct in 2008/09 - Food Industry News

2009-10-28T14:40:00.000-04:00

Ethiopia exported $376 million worth of coffee 2008/09

2009-10-28T14:37:00.000-04:00

Window dressing of Ethiopia's coffee exchange

2009-10-28T14:32:00.000-04:00

Coffee Grading

2009-10-13T22:30:00.005-04:00

Gachewa Investment (K) LTD.

COFFEE GRADING AND CLASSIFICATION

Grade	Details and Remarks	Screen No	Diameter

AA	Beans in this grade are of good size, formation and density. Coffees in grade AA fetch high premium prices than any other grade in the market	18	7.20
AB	This is the most common grade that is produced after milling. It accounts to about 40% of any milled consignment of parchment delivered by farmers	16	6.35
PB	PB grade consists of beans shaped like pea berries which are compact and rare. This grade consists of beans which have only one bean growing in a pod instead of the usual two beans	12	4.76
TT	Consists of lighter beans isolated from main grades AA and AB in an air pressure separator	-	-
C	These are thin small beans which do not qualify to be in grades AA and AB. Grade C is the second largest quantity produced from a milling lot	10	3.96
T	Very light beans and chippy beans broken during handling. Beans in this grade yield uneven roast and therefore get lower quality classification compared with other grade	7	2.90
MH	Dry processed, larger and heavy beans	-	-
ML	Dry processed small chippy and lighter beans	-	-

After grading, Kenya coffee is then classified. The classification is a quality judgment based on the appearance of the raw bean.

CLASS	REMARKS
1-2	Medium bold/ grayish – blue/ free from dejects/fine raw appearance good fine cup and flavour
3-4	Medium size/grayish green/few defects allowed roast and liquor FAQ
5	Small-medium size/brownish to grey-green/not over fermented/fair cup quality
6	Small-medium size/few major defects ministry-black taint cup allowed
7-8	Mixed in size/many major defects/poor tainted cup taste
9-10	Mixed size/full of major defects foul cup/taste

www.gikltd.com

A Few Coffee Recipes

2009-10-12T19:21:00.001-04:00

Most of the traditional coffee recipes are based on a single or double espresso shot so it is important to master making a simple espresso first. Then you can expand your repertoire with some of the recipes we have described below. If you would like more information on making espresso or other recipes we would recommend you take a moment to browse our book section.

Espresso

Traditionally this is a single 1oz shot of coffee made with 7g of finely ground coffee extracted at between 18 and 25 seconds. The espresso shot forms the basic ingredient for many of our well known coffee recipes and a few less well known! Here is a small selection for you to try:

Americano (american) - An espresso shot diluted to taste with hot water.
Romano (roman) - Espresso shot served with a twist of lemon.
Corretto (correct, proper) - Espresso shot with grappa.
Doppio (double) - A double shot of espresso.
Lungo (long) – An espresso which is made by extracting about 1.5oz of water through 7g of coffee. The texture is thinner but it contains a greater amount of caffeine.
Ristretto (restricted) - A more concentrated espresso, normally of only about 0.75oz, made by restricting the extraction time. This maximises the flavour of the coffee and minimises the caffeine.
Macchiato (marked, spotted) - A shot or two of espresso with just a spot of frothed milk on top.
Iced Espresso - A double shot of espresso over crushed ice.

Cappuccino

A standard cappuccino is one part espresso with about three parts of frothed milk.

Cafe Latte

Much milkier than a cappuccino. One part espresso with at least five parts steamed (hot) milk and only a small amount of froth on top.

Cafe Latte Fredo

Espresso mixed with cold milk in the same proportions as a Cafe Latte shaken vigorously with ice in a cocktail shaker.

Cafe Mocha

One part espresso with one part chocolate syrup and two or three parts of frothed milk, optionally topped with whipped cream.

Espresso con Panna

One shot of espresso topped with a small amount of whipped cream.

Espresso Granita

One shot of espresso mixed with a teaspoon of soft brown sugar and a splash of brandy, frozen, then crushed and served in a parfait glass with whipped cream.

Coffee facts

2009-10-02T11:40:00.002-04:00

When choosing a caffeinated drink, approximately 50 percent of both men and women prefer regular coffee to espresso, lattes, cappuccinos, tea, soft drinks and caffeinated water.

_ 48 percent of women and 42 percent of men describe their morning demeanor as sleepy. The second most popular answer was happy at 28 percent.

_ Starbucks is overwhelmingly the most popular coffee shop (53 percent of men and 63 percent of women).

_ About 1/3 of panelists spend between $5 and $10 a week on caffeinated drinks, with 38 percent of men and 46 percent of women spending less than $5 a week.

_ Almost three-quarters of respondents (72 percent) use a coffee maker at their place of residence.

_ Men are slightly less likely than women to buy coffee shop brands like Starbucks from the supermarket and make them at home, with 24 percent of men versus 32 percent of women purchasing these brands from the supermarket.

_ Women are more likely than men to prefer specialty cups of coffee such as lattes, cappuccinos, and espressos over a plain cup of coffee (50 percent to 38 percent).

_ Those over 40 are much more likely to prefer regular coffee over specialty coffee drinks than those under 40 (63 percent to 38 percent).

_ The younger audience is more concerned about the presentation of their cup of coffee. 53 percent said presentation matters a little or a lot, while only 38 percent of those over 40 agreed.

Coffee Trivia

2009-10-02T11:39:00.001-04:00

You never know...next time you're playing "Trivial Pursuit®" with your friends, you may just get a coffee-related question!

COFFEE AROUND THE WORLD

Coffee is big business: It is second only to oil as a commodity on world markets.
The coffee industry employs more than 20 million worldwide.
Coffee is the most popular beverage worldwide with over 400 billion cups consumed each year.
Every day, Americans drink over 300 million cups of coffee.
Over 53 countries grow coffee worldwide, but all of them lie along the equator between the Tropics of Cancer and Capricorn.
The heavy tea tax imposed on the colonies in 1773, which caused the "Boston Tea Party," resulted in America switching from tea to coffee. Drinking coffee was an expression of freedom.
Over the last three centuries, 90% of all people living in the Western world have switched from tea to coffee.
Count Rumford, an eccentric American adventurer who settled in Paris, France, perfected the French Drip Pot around 1800.
Australians consume 60% more coffee than tea, a six-fold increase since 1940.
Iced coffee in a can has been popular in Japan since 1945.
October 1st is the official Coffee Day in Japan
"Coffee should be black as hell, strong as death, and as sweet as love" - Turkish Proverb

COFFEE FACTS AND FIGURES

Dark roasted coffees actually have LESS caffeine than medium roasts! The longer a coffee is roasted, the more caffeine burns off during the process.
A scientific report form the University of California found that the steam rising from a cup of coffee contains the same amounts of antioxidants as 3 oranges. Antioxidants are heterocyclic compounds, which prevent cancer and heart disease. Coffee is good for you!
Coffee must have at least 97% of its caffeine removed to qualify as decaffeinated in the United States. A 5-ounce cup of decaffeinated coffee contains less than 5 milligrams of caffeine.
During roasting, coffee beans become 18-23% lighter and 50-100% larger.
It takes approximately 42 coffee beans to make a shot of espresso.

COFFEE CULTIVATION

An acre of coffee trees can produce up to 10,000 pounds of coffee cherries. This amounts to approximately 2000 pounds of beans after milling.
Arabica coffee trees produce up to 12 pounds of coffee cherries a year, depending on soil and climate.
The Arabica coffee tree is an evergreen and in the wild grows to a height between 14 and 20 feet.
The aroma and flavor of coffee resides in microscopic beads of an oily substance called coffee essence or coffeol. It is not, however, actually oil, as it dissolves in water.
The white jasmine-scented coffee flower only lasts two to three days, then becomes a green cherry.
The coffee "bean" is actually the seed of the coffee cherry. Two beans grow face-to-face within each cherry, and there are about four thousand beans in a single pound of specialty coffee.
Occasionally a single round bean, called a "Peaberry," will form instead of the normal 2 flat ones.
Hawaii is the only state of the United States in which coffee is commercially grown. Hawaiian coffee is harvested between November and April.

Coffee and Tea Keep You Alert and Healthy

2009-09-25T12:25:00.001-04:00

Coffee and Tea Keep You Alert and Healthy

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Dorman pitches for Kenya coffee

2009-09-22T14:09:00.000-04:00

Coffee Beans

2009-09-18T14:57:00.001-04:00

Arabica Coffee:

Arabica coffee beans are grown in Africa, areas in Asia as well as Latin America. It is believed to be the first type of coffee bean that was harvested. It is widely grown than other type of coffee beans. Usually they can take about seven years to reach their full size. The fruits from the plants which contain the seeds are called the Arabica coffee beans. The beans must be picked at a proper time for it to produce a good cup of coffee.

As we know, coffee contains caffeine but the good news is that Arabica coffee has lower level of caffeine compared to other types of coffee.

Where are Arabica coffee best planted? The Arabica plants grow well on the steep slopes as well as the terraced highlands. The reasons being they can get the right amount of sunlight and a lot of rain. However, the coffee plants can not grow higher than thousand feet high. In a year these plants can produce about one pound of Arabica coffee per annum.

Now we know how and where they are grown, let's look at how they are being processed. There are two popular ways how coffee is processed: wet and dry process.

The Wet Process

In wet process, the beans are harvested from the farms. From there they go through several stages before they are sold and roasted. The first major process is in the factory, where the ripe beans are separated from the unripe beans, decupled to remove the outer cover. They are then fermented in a tank to remove the Arabica coffee beans from the husk. After an adequate time when the soaking process has been completed the beans are removed and dried out in the sunshine on huge patios for about six weeks. During the daytime the coffee beans are raked continuously so that they dry up quicker and evenly. At night they are moved into covered buildings.

The Dry Process

In dry process on the other hand, the husks of the coffee are allowed to be intact after they are harvested, no soaking in the fermented tank like in the wet process. Therefore the Arabica beans still have the husks which dry around the beans.

Arabica coffee beans has different types of flavors, this however depend on where they are coming from. There are people who say that other types of coffee taste like spices, nuts a swell a chocolate. That is one of the reasons why coffee made from Arabica beans is more popular among coffee drinkers than those coffee made from Robusta coffee beans, even though the latter is cheaper. It is all about the flavor. Many coffee drinkers say that Arabica coffee has the right level of acidity and the mild flavor indulges them with a great tasting cup of coffee. While the Robusta beans are criticized for having a woody and harsh acidic taste. Therefore if you would like to have a cup of great tasting and fulfilling coffee, go for Arabica coffee beans, you won't regret it for a minute.

Coffee Bean Glossary

2009-09-17T14:36:00.002-04:00

The coffee industry has developed its own jargon. Here's a quick glance at some of the most frequently used terms and phrases in the coffee world.

Acidity

The brightness of a coffee. A pleasant sweetness or snap.

Aftertaste

The sensation of flavor on the palette after swallowing.

American Roast

A light cinnamon brown color, no oil development; generally has a pronounced nut like flavor. Also called Cinnamon Roast.

Arabica

Common name for Coffea arabica, one of two principal species of coffee. Arabica accounts for approximately 75% of world coffee production.

Aroma

The fragrance or odor perceived by the nose. The volatile components released from brewed coffee.

Blending

Combining two or more coffees to achieve a desired result.

Body

The perception of weight and texture in the mouth.

Bright

A term used to define the intensity and quality of acidity.

Buttery

A coffee whose full flavor and oily mouthfeel bring to mind the rich smoothness of butter.

Cafe au lait

Equal portions of brewed coffee and milk.

Cafe Bianco

Very lightly roasted Arabica coffee used in espresso-style drinks to add caffeine and a nutty flavor. Ancora's White Zombie drinks feature Cafe Bianco. Literally means White Coffee.

Cafe Latte

Espresso combined with creamy steamed milk.

Caffeine

An odorless, white, crystalline alkaloid that stimulates the central nervous system. It occurs naturally in coffee and is soluble in water.

Cappuccino

Coffee beverage made from espresso, steamed milk and topped with wet foam. Ancora's is 2 parts steamed milk, 1 part espresso.

Carbon Dioxide

A gas (CO2) formed in the cells of the coffee bean as a natural by-product of the roasting process.

Cellulose

Fibrous plant tissue constituting the major parts of the cell walls of the coffee bean; accounts for approximately 75 % of the bean's total weight.

Chaff

The remains of silver skin on green coffee beans that are released during roasting.

Cherry

The fruit of the coffee tree.

Chocolatey

Bringing to mind the richness and sweetness of high-quality chocolate.

Cinnamon Roast

A light cinnamon brown color, no oil development; generally has a pronounced nut like flavor. Also known as American Roast.

Clean

Coffee whose flavors are clear and untainted.

Decaffeinated

Coffee with at least 97 % of its caffeine removed.

Delicate

Very subtle flavors.

Direct

Method by which chemical substances are applied directly to green coffee beans to dissolve extract caffeine.

Dry Process

The method of processing by which ripe coffee cherries fully dry in the sun on large patios or in a mechanical dryer. The dry cherries are then passed through a husker/huller, which removes the dried pulp and parchment covering to expose the beans.

Earthy

An earthy or musty, though not necessarily unpleasant flavor.

Estate

A farm or finca where coffee is grown; an area within a region, also referring to the government controlled coffee farms of certain countries.

Espresso

A coffee beverage created by pressurized extraction from finely ground coffee. So named because it is made expressly for the customer.

Finish

Closely related to flavor, this is the 'after taste' or the final flavors lingering after the coffee is swallowed.

Flavor

The combined sensation of aromatic and taste compounds perceived by the senses of taste and smell.

Floral

Having a subtle aroma or flavor pleasantly reminiscent of flowers.

Flavor

Organic and inorganic materials that create coffee's characteristics, either by evaporating into aroma or dissolving in to liquids.

French Roast

Very dark brown in color with oily surface; pungent and smoky in flavor and aroma.

Freshness

The retention of aromatic and taste characteristics, attributed to proper packaging materials and storage method.

Fruity

Coffee whose aroma or flavor is reminiscent of fruit. This is generally considered a positive attribute.

Full City Roast

A roast point that's dark brown in color with some oil development on the bean.

Grading

Classifying coffees according to altitude, botanical variety, processing method, density, size of bean, cup quality, color, bean imperfections, or the presence of foreign matter. Each producing country establishes its grading standards.

Green

Coffee that tastes sharp or herbaceous, usually resulting from too-early harvesting or under roasting.

High Grown

Coffees grown at elevations of 2000 to 4000 feet above sea level. (HG)

Hulling

The removal of parchment from the coffee cherry.

Indirect

Method by which hot water extracts caffeine from green coffee beans, and the water is then drawn off and treated with a chemical to remove the caffeine.

Italian (Vienna)

Varies by location. Typically lighter than a French Roast on the US West Coast and darker than a French Roast on the East

Lifeless

Lacking in acidity due to under brewing or staleness

Methylene Chloride

A chemical capable of dissolving and extracting caffeine directly from green coffee beans or from the water in which they soak.

Mellow

Smooth and well-rounded in flavor, with moderate acidity

Milling

The process of removing the parchment silver skin from the coffee bean.

Monsooned

Green beans that have been dry-processed and exposed to the humid monsoon winds of India, causing them to absorb moisture, swell, and change to a light brown color.

Mouthfeel

The perception of the tactile sensations on the palate.

Mucilage

The thin, slippery (polysaccharide) coating on freshly pulped coffee.

Natural Process

See Dry Process.

Nutty

Having an aroma or flavor reminiscent of roasted nuts; a distinctive attribute in many quality New World coffees.

Origin

Referring to a coffee from a single country

Parchment

A papery covering over the coffee bean, which is usually removed during the hulling process.

Pulp

The cherry skin and fruit after they have been removed from the coffee bean during wet processing.

Pyrolysis

A series of rapid chemical reactions that occurs during roasting.

Rich

A coffee with intense full aroma, flavor, body or a combination of these characteristics

Roasting

The process of heating green coffee beans to a temperature that reduces moisture and initiates a series of chemical reactions (Pyrolysis). This changes the composition of the coffee and results in the development of compounds associated with the flavor and aroma of coffee.

Robusta

Common name for Coffea canephora, one of two principal species of coffee. Robusta accounts for approximately 25 % of world coffee production.

Silver Skin

The membrane immediately surrounding the coffee bean, which usually has a silvery appearance. Milling before export removes most of the silver skin; the remainder is removed during roasting as chaff.

Spicy

Attractive liveliness of aroma or flavor reminiscent of sweet or savory spices.

Sour

A coffee that tastes excessively sour due to ripe, under-roasted beans or because the grounds are under-extracted grounds during the brewing process.

Stale

Used to describe the aroma or flavor of coffee brewed from roasted beans that have been stored too long.

Strictly High

Coffees grown at elevations of 4000 to 6000 feet above sea level.

Strong

Refers to a coffee's intensity of flavor. This term is often misunderstood and wrongly applied to dark roasts.

Sweet

Smooth, palatable and free of any unpleasant flavors

Swiss Water

A trademarked and patented process involving the use of coffee charged water and activated charcoal filters to remove caffeine from steamed green coffee beans.

Unwashed

See dry process.

Vienna Roast

Varies by location. Typically lighter than a French Roast on the US West Coast and darker than a French Roast on the East Coast.

Vienna Blend

A blend of light and dark roasted coffees.

Washed Process

The processing method by which pulping machines separate the beans from the pulp, the beans soak in tanks to soften the fruit, and the beans are dried on patios in the sun or in mechanical dryers.

Water Process

An indirect contact method of decaffeinating that uses charcoal or carbon filters to remove caffeine from water in which steamed green coffee beans have been soaked.

Wild

Used to describe a coffee that has distinctively unusual characteristics of aroma or flavor.

Winey

Often full-bodied and smooth with anywhere from a hint to a distinctive note of acidity and dryness like fine red wine.

Kenya Coffee Beans: Overview Of The Kenya Coffee Industry

2009-09-15T16:12:00.003-04:00

Kenya coffee beans are considered by gourmet coffee lovers as some of the finest in the world. They are ranked with beans from Jamaica's Blue Mountain or Hawaii's Kona region for quality and flavour.

Growing Regions

All coffee beans come from the same type of coffee plants (either the Arabica species, or Robusta) but the location where they are grown can change how they taste.

In Kenya, the coffee beans with the best flavour come from the slopes of Mount Kenya. Other well-known coffee regions can be found in Bungoma, Kericho and Nakuru as well.

The Flavor of Kenya Coffee Beans

Every regional coffee has a taste that makes it distinct from all the others, and Kenyan coffee is no different. Unlike the mild Blue Mountain coffee, it has a sharp or "bright" taste to it, due to a higher acidity level than other varietals. Depending on the specific part of Kenya, the coffee may also taste lightly of fruit or even caramel.

Coffee Bean Grading

Coffee bean quality is measured by various grades, with each country having it's own system. In Kenya, there are 9 size grades, and 10 classes for quality. AA would be the largest beans, and 1 represents the highest quality beans.

Another term used when grading beans is "peaberry". Normal coffee cherries have 2 seeds or beans in each fruit. Some plants produce only a single bean, which is considered higher quality and is usually quite a bit larger than the usual beans. Peaberry coffee is priced higher than other grades. It's not unique to Kenya coffee beans, as peaberry varieties can be found in nearly all coffee-growing regions.

The Kenya Coffee Industry

There are more than 6 million people working in the coffee-growing industry in Kenya, but most are not on large plantations. Coffee beans in Kenya are usually grown on small and family-owned farms, which gives the growers much more control over their own crops.

Coffee is then sold on the international market through their government-run coffee auction system, located in Nairobi. This process allows even small farmers to sell their beans to international buyers and receive a fair price for them.

Though the auction system has long been considered effective, government corruption has intervened. Many small coffee-growers are not getting the money earned from their crops, as the funds are being misappropriated at various points through the system.

The Kenya coffee bean industry is regulated by the Coffee Board of Kenya, as well as the Kenya Coffee Traders Association.

Kenya’s AA Coffee

2009-09-15T16:04:00.001-04:00

Nearing the top of list of the world's finest Arabica coffees is Kenya "AA". What is the "AA" you wonder? The Coffee Board of Kenya realizes the quality of coffee they are capable of making and they have strict guidelines in place to grow the best beans possible. The "AA" denotes the size, shape and density of the bean. The grading scale from largest to smallest is AA, AB, PB, C, E, TT and T. It is a well-known fact that the largest, "AA", bean is going to produce more of the treasured oils that give your coffee the fabulous aroma and intense flavor.

The Coffee Board also works in conjunction with the small farms, using cooperative milling and marketing, to make sure that they produce high volumes of quality coffee from the estimated six million Kenyans that work within the coffee industry. Even small lot farmers, most lots being half an acre, are usually highly educated in agriculture. The coffee Board generously rewards these farmers for producing first-rate coffee, bringing a sense of pride and heated competition within the ranks, and at the weekly auctions at The Coffee Plaza held on Haile Selassie Avenue in Nairobi.

Kenya has rich, red volcanic soil and coffee is grown at altitudes of 4900 to 6800 feet above sea level. Plateaus where the coffee is grown surround the now extinct Mount Kenya, and they produce about 2 million bags of coffee per year. Kenyans have been growing coffee there since the end of the 19th century when Missionaries came with seedlings. This is kind of surprising considering how close Kenya is to Ethiopia, where coffee plants originated and they have been cultivating there for centuries.

Kenya AA Arabica beans are almost all wet-processed meaning that the cherry's outer layer is stripped off with a machine and then the beans are placed into a water tank. While in the fermentation tank, the beans natural enzymes loosen the sticky residue left on the bean. When laid out to dry, the last layer, parchment, is easily removed from the bean with a huller.

Nothing here in Kenya is left to chance. Research and development is top-notch. Coffee is painstakingly prepared using proven methods and advanced equipment. Kenya has a reputation of absolute excellence in coffee production. You will find Kenya AA Coffee to have full body, delicate acidity with a smooth wine-like flavor. It presents a gentle floral fragrant aroma with overtones of berries and citrus.

So now you know, the AA isn't for Astounding Arabica, or Awesome Aroma. It isn't even for Awe-inspiring Africa or Accomplished Agriculture…but it could be.

A heat-sealed valve bag will ensure the freshest coffee which will be fresh roasted the day it ships. Enjoy!

Kenya’s Benchmark Coffee Price Rises; Demand ’Strong’

2009-09-09T23:11:00.000-04:00

More firms licensed to market Kenya’s coffee

2009-09-09T23:05:00.000-04:00

Sleep-deprived doctors told to drink coffee | Oddly Enough | Reuters

2009-09-09T23:02:00.000-04:00

Kenyan Coffee Prices Rise 4.4% as Supplies Decline

2009-09-02T16:20:00.001-04:00

Sept. 1 (Bloomberg) -- Kenya’s average coffee price rose 4.4 percent at an auction today after supplies of the beans declined amid strong demand, the Nairobi Coffee Exchange said.
The average price for all the coffee sold rose to $178.17 for a 50-kilogram (110-pound) bag, from $170.58 on Aug. 26, the exchange said by e-mail from the capital, Nairobi.
The top AA grade fell 1.3 percent to an average of $210.50 a bag from $213.28 last week after the quality of the grade declined, the agency said. Supplies of the grade fell 51.8 percent to 597 bags, it said.
“Prices edged higher because the supply was tight and yet speculations are high there is little coffee in the country,” Kizito Keya, a dealer at Mumba Coffee Ltd., said by phone from Nairobi. “The drought affected the size of the beans and the volume.”
Sales at the auction fell 66 percent to 5,010 bags worth $1.09 million from 14,755 bags valued at $3.06 million last week after supplies declined and prices rose, the agency said.
Supplies at the 38th auction of Kenya’s 2008-09 season, which began on Oct. 1 and ends on Sept. 30, fell 63 percent to 7,447 bags, the agency said.
Kenya harvests the bulk of its crop from October through December, while a secondary crop is reaped from April to June.
The following are details of today’s auction in U.S. dollars for a 50-kilogram bag. Grade Low High Average
AA 188 230 210.50
AB 159 200 193.50
C 141 189 175.76
MH 83 86 84.86
PB 190 197 193.65
T 63 134 100.47
TT 149 185 167.93
UG1 112 168 156.60
UG2 114 118 117.39
To contact the reporter on this story: Fred Ojambo in Kampala via the Johannesburg bureau at amonteiro4@bloomberg.net

Kenya: New Coffee Firm Faces Pacts Hurdle

2009-08-19T23:19:00.000-04:00

Coffee seen OK for diabetic men

2009-08-19T21:48:00.000-04:00