Flavor characteristics of Kenyan boutique coffee beans introduction to Kenya AA TOP Coffee Grade

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Product name: Kenya AA TOP Katooji

(Kenya Katugi AA TOP)

Flavor description: blackcurrant, blackcurrant, spices, black plum, red grape tail, maple syrup sweet

Production area: Nyeri, Catuji town (Katugi)

Producer: Catuji Water treatment Plant (Katugi)

Varieties: SL28, SL34

Classification: AA TOP Kenyan washing

Altitude: average 1860 m

Treatment: Kenyan washing treatment

Harvest time: NumberA

Introduction:

Catuji Water treatment Plant (Katugi), built in 1979, is an Othaya farmers' cooperative.

One of its members, located in the south of Nyeri, on the eastern slope of Aberdare.

It is about 140km north of Nairobi, the capital of Kenya, with an average altitude.

1860 meters, Osaya Farmers' Cooperative (the Othaya FCS cooperative)

Founded in 1956, it had only 256members, and today it has 14000 members.

There are 19 water treatment plants, which is the largest cooperative in Kenya. Catuji Water treatment Plant (Katugi)

It is one of the 19 processing plants of the Osaya Farmers' Cooperative (the Othaya FCS cooperative).

The service staff of Catuji Water treatment Plant (Katugi) is about 750. it is dedicated to Katuji.

Set up by small coffee farmers near the town (Katugi) to deal with raw beans, the planting area of small coffee farmers is about

233 acres. Here the mountains are well drained and are nourished by volcanic red soil rich in organic matter.

Coffee bushes, enough altitude and cool climate to make the coffee fruit slowly

The development and maturity has created coffee raw beans with extremely high hardness. The main production season is from October to December.

An average of 250-300 coffee trees are planted in each farm, and farmers are under the supervision of regional committees.

Strictly abide by the planting policy; at the same time, in order to enhance biodiversity and maintain crops

Good growth and intercropping-in addition to coffee, grevillea and macadamia are also grown.

As shade trees, and banana trees and other fruit trees as shade.

The history of coffee cultivation in Kenya dates back to the end of the 19th world, and coffee trees were planted by neighboring countries in the north.

Introduced into Ethiopia and improved by its own varieties, the common varieties are bourbon species.

(Bourbon), Ken Special (Kents,SL34, SL28), Tibica (Typica) and

Four varieties of Luli 11 (Riuri 11). Most Kenyan coffee is uncertified.

Organic cultivation, due to the use of improved planting techniques, rarely uses chemical pesticides or herbicides.

Kenyan premium coffee (AA Plus, AA, AB, PB) are all washed and sun-dried beans.

The low-grade products of non-washing treatment (non-washing 39% buni) are for local use only.