Classification of coffee in Kenya

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Kenyan Coffee-Black Gold following the classic movie "out of Africa"

Kenya, located in eastern Africa, is one of the world's top producers of coffee beans, producing coffee known as "black gold". Coffee beans are mostly grown at an altitude of 1500 Mel 2100 meters above sea level and are harvested twice a year. Hardworking Kenyans love coffee as much as lovers in love.

Many coffee lovers think that Kenyan coffee is one of their favorite products. It has wonderful, distinctive aromas, well-balanced acidity, well-proportioned particles and excellent fruit flavors. The taste of Kenyan coffee is as intriguing as the local natural scenery, with an irresistible special charm.

Although the first taste may be a little sour, but this is the characteristic of Kenyan coffee. Pure Kenyan coffee still has a refreshing and sweet fruit flavor. When the taste buds get used to the sour taste, they magically produce blackcurrant or BlackBerry flavors. Moreover, Kenyan coffee has an excellent medium-bodied, crisp and refreshing taste, fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with fruit with acidity such as grapefruit, it must be an incomparable experience for other coffee varieties.

Compared with the two agricultural pillars of flowers and tea, coffee is also a fragrant national business card for Kenya. Kenyan coffee is internationally famous because of the sensation of the Hollywood classic "out of Africa". The heroine Karen in the film is a writer and coffee planter. In addition to being attracted by Karen's yellow-and-white linen dress, beautiful scenery and magnificent sunset, many people also dream of owning their own coffee plantations in Kenya like Karen.

Classification of coffee in Kenya

Kenya is a well-known producer based on the size of coffee beans. Hand-picked coffee fruit, picked by hand, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, after about 36 hours of fermentation, placed on a metal grid for sun drying, in the processing plant to remove the seed shell (parchment), become a blue-green appearance of attractive Kenyan raw beans.

Kenya coffee beans are graded according to particle size (size), shape (shape) and weight (weight):

E:kenya E, like beans, above the elephant bean,18 order (including round beans), contains large grains of round beans, like PB, in smaller quantities

AA:Kenya AA,17-18 mesh

AB:Kenya AB,15-16 mesh is a mixture of grade An and B, class An over 17 mesh (6.8mm) and grade B above 16 mesh (6.3mm)

Light beans selected by TT:AA and AB by airflow separator

Over PB:Kenya PB,15, round beans and peaberry account for about 10% of Kenyan coffee.

CRV 12-14 mesh and PB light bean screened by air flow separator

Under 12 eyes, there are more defective beans, chopped beans and light beans.

HE: beyond the above level becomes HE (Hulled Ears)