Brief introduction of coffee beans of IYEGO cooperative in Kenya

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[Origin] Kangema production area

[Manor] Kenya IYEGO Cooperative

[Soil] Volcanic soil, red soil

SL28/SL34

[Altitude] 1500 m-1800 m

[Rainfall] Rainfall 1200 mm

[Treatment method] Washing

[Harvest] April to June, October to December

[Grade] AA (17-18)

[Flavor] Blackberry, grapefruit, white wine, tea, sage, syrup, honey;

[Taste] Balanced and delicious acidity, sweet and lively taste, balanced flavor, rich taste with a little wine fragrance, like a fruit tea bright feeling, with the temperature changing layers, perfect taste.

285 tons per year

Kenya coffee is planted on slopes near Mount Kenya, about 1500 meters to 2100 meters above sea level, this height is suitable for coffee bean development flavor, because the mountain temperature is lower, the growth is slower, the aromatic components of coffee beans are fully developed, the fruit acid flavor is more obvious, and the texture is also harder. There are two types of coffee farms in Kenya. One is the large plantations covering more than five acres, but the average elevation is lower. For Kenya coffee, the coffee beans of the large farms are only moderate in quality. The best Kenyan beans from Kangema are grown on small farms at higher elevations. Small farms are the main force of coffee production in Kenya. Although each small farmer can only produce about 20 to 70 bags per season and cannot afford to invest in expensive washing plants, small farmers are united and gather hundreds or thousands of households to set up cooperative farms. The washing plants are funded by the government. The coffee picked by small farmers is sent to IYEGO cooperative farms for unified processing. The production process is supervised by the Coffee Board of Kenya (CBK). The management is quite strict, ensuring the quality of Kenya coffee. Kenya bean washing processing technology and high standards of quality pipe, has been a model of bean producing countries.