The origin of Kenyan coffee beans, an introduction to Kenyan coffee
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Coffee bean producing area in Kenya
Kenyan coffee-introduce Kenyan coffee
Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale after the introduction of Brazil's ancient bourbon seeds. That is to say, Kenyan coffee was of Brazilian origin. Due to the differences in water, climate and handling, the taste of Kenyan beans is very different from that of Brazilian beans. Brazilian coffee is planted at a low altitude, with soft texture and no obvious sour taste. In contrast, Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level, which is suitable for coffee beans to develop their flavor, because the mountain temperature is lower and the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity of the fruit is more obvious and the texture is harder. In addition, Kenya was an early British colony, and the British had established a set of perfect cultivation and quality control system. After Kenya became independent, the coffee industry was built on its existing foundation.
There are two types of coffee farms in Kenya. One is a large plantation that covers an area of more than five acres, but the average elevation is low. In the case of Kenyan coffee, the coffee beans of the large farms are of medium quality. The best Kenyan beans come from small farms, most of which are located in the foothills or volcanic slopes above 5,000 to 6,000 feet. Each small farmer has a capacity of only 20 to 70 bags per season and cannot afford to invest in expensive washing plants, but small farmers are very United. Hundreds or thousands of households are gathered to set up a cooperative farm, which is funded by the government to build a washing treatment plant, and the coffee fruits picked by small farmers are sent to the cooperative farm for unified processing. First remove the half-ripe or rotten fruit, then peel, ferment, decompose the flesh, remove the coffee beans, then dry and polish, the whole process is supervised by the official Coffee Administration, which ensures the quality of Kenyan coffee. Kenya bean washing processing technology and high standards of quality control, has always been an example of bean-producing countries.
Don't underestimate the small farmers in Kenya, they are just like ants, and their overall production capacity is higher than that of large farms, about six to four, which is quite rare in bean-producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to small farmers guarding the foothills and producing high-quality coffee. In addition, Kenya beans must have a strict grading system. Coffee beans taken out by washing plants are divided into five grades according to size, shape and hardness, with the highest being PB, followed by AA++, AA+, AA and AB. This grading system is similar to Colombia, mainly in terms of particle size and shape, but selling well does not necessarily lead to good flavor. This is what coffee fans should know. The current international evaluation of Kenyan beans is not as good as in previous years. It is believed that this has something to do with the abnormal climate, which is not conducive to the growth of coffee, but the matter is not so simple. This is related to the Kenyan authorities' efforts to promote the new variety Ruiru11 with stronger disease resistance and higher yield per unit. According to the taste test, the new variety with higher economic value has a worse flavor than the traditional variety, and to make matters worse, Ruiru11 is about to replace the traditional Arabica and Bourbon varieties. In addition, the quality of coffee is declining, the auction price is not good, and the income of small farmers is reduced. Coupled with the fact that the coffee management bureau is not a paradox, farmers' enthusiasm for coffee will be greatly reduced, which will of course affect the quality of coffee. Moreover, Kenya's outstanding washing technology has also declined, which is the killer of strangling quality.
In addition, Kenya was an early British colony, and the British had established a perfect cultivation and quality control system. After the independence of Kenya, the coffee industry has made great strides on the existing basis and has become a foreign exchange earning industry in Kenya.
It expands around Mount Kenya and west of the Abdel Mountains. In addition to Nieli region, there are Lovelu, Tika, Enbu, Meilu and other well-known producing areas.
There are many refineries under the jurisdiction of peasant associations in Kenya, where farmers send the ripe fruit harvested every day to the factories. Beans from famous agricultural gardens will soon be bought by traders all over the world at high prices.
Introduction to Kenyan Coffee
Kenya AA+
Kenyan AA coffee is one of the rare good coffees. It is famous for its rich aroma and balanced acidity, and is loved by many petty bourgeoisie and glutton. It tastes perfect and balanced, and has a wonderful and strong flavor. It is definitely a complete but not heavy taste experience.
Country-Kenya
Origin-Kenya AA+
Palate-full-bodied with well-balanced acidity
Treatment method-washing
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What is Kenya Coffee? How does Kenya Coffee taste?
Pay attention to coffee reviews (Weixin Official Accounts vdailycom ) and find a good coffee shop. Kenya AA coffee is one of the rare good coffees. It is famous for its rich aroma and balanced acidity, and is loved by many gourmets. It is perfectly balanced and has a wonderful and intense flavor that is fresh and not overbearing.
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How about Kenyan coffee beans? recommended by coffee bean brands.
Following caf é (Wechat official account vdailycom) found that Cafe Beautiful opened a small shop of its own. Coffee industry insiders all think that Kenyan coffee is one of its favorite products, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has wonderful and satisfying aromas, balanced and delicious acidity, well-proportioned particles and
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