Episode 24 - Coffee in Kenya - A conversation with Morten Wennersgaard

1

Introduction

00:00 • 2min

2

The Ins and Outs of Kenya

01:49 • 5min

3

Is It a Central Processing Station for the Farmers?

06:27 • 2min

4

Is the Quality From the Smallholders Better Than the Estates?

08:16 • 2min

5

The Cherry Selection Is Not the Only Factor Why the Coffees Are Better

09:58 • 2min

6

How Carine Coffee Is Processed

12:18 • 5min

7

Kenyan Coffees

16:59 • 2min

8

Is Batian a Good Mix?

18:56 • 2min

9

The Flavor Profiles of Batian and SL-20

21:07 • 2min

10

The Quality of the Coffees in Kenya Is Phenomenal

23:33 • 2min

11

Kenyan Coffee - Root 11 Roots and Rastiel Cell Roots

25:21 • 3min

12

The Yield Is King in Kenya

28:05 • 4min

13

Kenyan Coffee Prices Are Increasing

31:40 • 2min

14

Marketing Agents and Exporters in Kenya

33:14 • 5min

15

Is There a Better Way to Buy a Coffee?

38:40 • 2min

16

Is Direct Sales Better Than Direct Sales?

40:37 • 3min

17

Coffee Collecting in Kenya Is a Great Way to Change the Way the Coffee Is Grown and Processed

43:42 • 4min

18

Coffees in the West Part of Mount Elgon

47:34 • 4min

19

Is Quality Going Down in Kenya?

51:24 • 4min

20

Cupping in a Program Called Crop Stir

54:59 • 3min

21

Kenyan Coffee Quality Is Going Up and Down

57:50 • 3min

22

How Do You Buy Coffee From Kenya?

01:00:31 • 4min

23

Canning Coffee Is a Very Good Idea

01:04:15 • 2min

24

Will There Be Canning Coffees in the Near Future?

01:05:49 • 2min

25

Coffee in Kenya Is a Political Crop

01:07:47 • 3min

26

Coffees in Kenya - The Second Best Coffee Is Already Here

01:10:29 • 2min