The characteristics of Kenyan coffee and the current situation of Kenyan coffee

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Kenya coffee characteristics

Kenyan coffee is considered by coffee professionals to be one of their favorite products, with a wonderful, satisfying aroma, balanced acidity, well-proportioned particles and excellent fruit flavor.

Kenyan coffee grades are divided into seven grades according to the size of the coffee beans, and six grades according to the taste from top to bottom. The best coffee grade in Kenya is Bean Berry Coffee (PB), followed by AA++, AA+, AA, AB, etc., in that order. Fine coffee is shiny, delicious and slightly aromatic. "Kenya AA" is particularly well received in terms of taste.

Kenya coffee has a slightly sour, dense aroma, small green to grayish green particles. Kenya's coffee beans are washed Arabica and are known as (Kenya Arabica), especially in the UK, where Kenyan coffee has surpassed Costa Rican coffee as one of the most popular coffees.

Flavor: Aromatic, rich, fruity, rich and perfect on the palate

Coffee in Kenya

The Kenyan government takes the coffee industry extremely seriously, and it is illegal to cut down or ring coffee trees here. Kenya's coffee buyers are world-class buyers of premium coffee, and no country grows, produces and sells coffee as consistently as Kenya. All coffee beans are first acquired by the Coffee Board of Kenya (CBK), where they are appraised, graded and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Board acts only as an agent, collecting coffee samples and distributing them to buyers so that they can determine price and quality. Nairobi auctions are held for private exporters and the Kenya Coffee Board pays growers below-market prices. The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB, etc., in that order. Fine coffee is shiny, delicious and slightly aromatic. The auction is also organized to meet the needs of the distributor. These auctions usually sell small quantities (3-6 tons each), with samples bearing the grower's logo for buyers to appreciate. After auction, exporters pack according to different flavors, different qualities and quantities required by blenders. This provides a great deal of flexibility for the deployer. Quality-conscious germans and nordics are long-term buyers of kenyan coffee.

On an international scale, the growth in Kenyan coffee production has been remarkable, with exports rising from 800,000 bags in 1969- 1970 to 2 million bags in 1985-1986. The average yield is stable at 1.6 million bags, with an average yield of about 650 kg/ha. Even before the coffee price spike, the average price of coffee in Kenya had been rising. 1993--1994 Prices are 50% higher in 2010 than they were 12 months ago. Price increases are mainly the result of increased demand.