Properties (50)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Coffee
|
| gptkbp:alcoholContent |
medium to high
|
| gptkbp:brewingProcess |
gptkb:French_press
espresso pour-over |
| gptkbp:climate |
tropical_highland_climate
|
| gptkbp:cookingMethod |
October to December
|
| gptkbp:culturalHeritage |
Best_Coffee_in_the_World
|
| gptkbp:culturalSignificance |
used in social gatherings
source of income for farmers part_of_Kenyan_heritage |
| gptkbp:diedIn |
smallholder farmers
high altitudes |
| gptkbp:exportedTo |
gptkb:Kenya_Coffee_Board
international markets |
| gptkbp:flavorProfile |
citrus notes
berry notes wine-like acidity |
| gptkbp:hasCompetitors |
gptkb:Kenya_National_Coffee_Cupping_Competition
Cup of Excellence |
| gptkbp:hasFestival |
coffee borer beetle
leaf rust coffee wilt disease |
| https://www.w3.org/2000/01/rdf-schema#label |
Kenyan Coffee
|
| gptkbp:impact |
contributes to GDP
provides employment supports rural development |
| gptkbp:knownFor |
fruity flavors
bright acidity full body |
| gptkbp:market |
varies by quality
|
| gptkbp:originatesFrom |
gptkb:Kenya
|
| gptkbp:performedBy |
wet processing method
|
| gptkbp:produces |
gptkb:Nyeri_County
gptkb:Kirinyaga_County gptkb:Murang'a_County |
| gptkbp:recognizedBy |
gptkb:Specialty_Coffee_Association
|
| gptkbp:researchInterest |
gptkb:Coffee_Research_Institute_of_Kenya
|
| gptkbp:soilType |
volcanic soil
|
| gptkbp:sustainabilityPractices |
organic farming
fair trade shade-grown |
| gptkbp:trends |
growing interest in sustainable practices
increasing demand for specialty coffee rise_of_coffee_tourism_in_Kenya |
| gptkbp:usedIn |
specialty coffee
|
| gptkbp:varieties |
Bourbon
SL28 Ruiru 11 SL34 |