Distribution of coffee producing areas in Kenya, introduction of Kenyan coffee

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Kenya's upland washed Arabica beans are one of the best coffee in the world in terms of quality. The coffee industry in Kenya is of good quality and consistent under the strict control of the Kenya Coffee Agency. Kenyan coffee is famous for its strong fruit flavor, with lemon and citrus acid aromas.

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 Yemen, 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 is 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.

Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level, which is the best height for coffee beans to develop their flavor, because the mountain temperature is lower, the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity 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 the independence of Kenya, the coffee industry has made great strides on the existing basis, and has become the largest foreign exchange earning industry in Kenya.

Kenya beans must have a strict grading system. Coffee beans taken out by washing plants are divided into seven grades according to size, shape and hardness, the highest being AA or AA, followed by AB, PB, C, TT and T. This grading system is similar to Colombia, mainly in terms of particle size and shape, but it does not necessarily have the best flavor.

Coffee producing areas in Kenya:

Coffee from Kenya (Kenya) is mostly grown at an altitude of 1500 Murray 2100 meters and is harvested twice a year. Kenyan coffee is grown by small farmers. Kenyan coffee is produced near the Kenyan Mountains in central Kenya and is sometimes guaranteed in the name of the capital, Nairobi. Kenya AA (Kenya AA) is produced on the 17000-foot hillside of Mount Kenya near Nairobi, the capital of Kenya. Kenya AA is the largest coffee bean in the country, followed by An and B again. Its unique bitterness and wine taste are most praised by people. Located in Kenya below the equator of East Africa, the coffee beans planted are high-quality Arabica seeds. The size of the beans is medium-large, very thick and delicious, and the acidity is moderate.

The characteristics of Kenyan coffee:

People in the coffee industry regard Kenyan coffee as one of its favorite products, with wonderful and satisfying aromas, balanced acidity, well-proportioned granules and excellent fruit flavors.

Kenyan coffee grades are divided into seven grades according to the size of coffee beans and six grades according to taste. The best coffee in Kenya is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. "Kenya AA" is particularly well received in terms of taste.

Kenyan coffee has a slightly sour, thick aroma, raw bean particles are small, green to grayish green. Kenya's coffee beans are washed Arabica species, famous for (Kenya Arabica), especially in the United Kingdom, Kenyan coffee surpassed Costa Rican coffee to become one of the most popular coffee.

Flavor: aromatic, full-bodied, with fruit flavor, rich and perfect taste

Suggested baking methods: shallow baking, medium-shallow baking