Brief introduction of coffee beans in AA Kirimala Manor, Kenya

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Kenya AA Kirimala Manor Coffee beans

Kenya has not only lions, tigers, beautiful natural scenery and marathon champions, but also good coffee rarely seen in the world.

It is full-grained, full-bodied, well-balanced acidity, chic wine and a long finish. What's more, Kenya AA (Kenya AA) has the mellow and smooth flavor of Ethiopian coffee and Yemeni coffee, which is lighter than Ethiopian coffee and more mellow than Yemeni mocha. People in the coffee industry 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.

The vast majority of Kenyan coffee trees grow in the mountains to the north and west of the capital Nairobi, with two main producing areas. One is from Kenya's highest peak, the southern slope of Mount Kirinaga, which extends southward to near the capital Nairobi. This area is only on the equator and is the largest coffee-producing area in Kenya. In addition, there is a relatively small field area located in the Elgonne Mountains. On the eastern slope of the border between Uganda and Kenya.

The mountains of Kenya have rich homochromatic mountain soil, and coffee is grown at an altitude of 1500, 2100 meters. Although there are also large coffee plantations, most of Kenya's coffee area is less than an acre.

Treatment of coffee beans

1: Kenya produces about 2 million coffee a year, most of which are washed Arabica beans.

2: Kenyan coffee trees can blossom twice a year. Most coffee trees blossom in March and April after a long rainy season. In most coffee producing areas, the harvest season lasts from October to the end of each year. Some coffee trees blossom in October or November and are harvested in July the following year. Kenyan coffee trees have always been picked by hand, and farmers harvest only red mature coffee beans, and each tree is picked again every ten days or so.

Baking

The coffee grown in Kenya is mainly bourbon trees grown in Arabik. Kenyan coffee is very similar in taste to its neighbors Mocha in Yemen and Harald in Ethiopia. They all have a chic wine taste and a long finish. What is even more rare is that Kenyan coffee is mellow and smooth that Ethiopian coffee and Yemeni coffee do not have. It tastes lighter than Ethiopian coffee and more mellow than Yemeni mocha. So it's usually baked in depth.