Kenyan Coffee Auction Mechanism Classification System Introduction

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In recent years, more and more people like to drink coffee, and they also know more and more about the taste, aroma and other aspects of coffee. In the past, we must have heard the older generation always say, "Coffee must not be sour!" "as long as coffee is sour, it is shoddy coffee!" The same kind of words. Of course, looking back from the current point of view, "sour coffee = inferior coffee" has long been an impractical and incorrect concept. On the contrary, more and more coffee fans have begun to prefer coffee with acidity, and even can't do without sour coffee from now on. Women, in particular, have a higher acceptance of acid. Of course, this may also be due to the relationship between time and space, the early coffee refining technology is not as modern, the source is not transparent, perhaps mixed with bad flavor, unpicked beans and roasted into medium-shallow roasting, of course, the bad taste is more likely to be drunk clearly. In recent years, the popularity of boutique coffee has begun to promote the simple taste of black coffee, and more and more attention has been paid to the sour, fragrant, sweet, mellow and other flavors of coffee itself. On the contrary, the word "sour coffee" has become a representative of knowing how to taste coffee.

Kenyan coffee is most famous for its adorable sour taste. Let's get to know today's protagonist: Kenya AA!

Coffee introduction

Africa has always been one of the best coffee producers in the world, and is famous all over the world for its charming acidity and aroma, and Kenya is certainly not absent. Kenya is a big coffee country in East Africa and one of the most important and irreplaceable producers, next to the Republic of Ethiopia, the original place of coffee in the world. Coffee farmers are generally highly educated, studying fine agriculture and growing top coffee. Coffee producers in Kenya are mainly divided into two types, the first type is large estates, and the other is the so-called "small farmers". However, whether they are large coffee farms or small farmers, the coffee beans produced by them have been refined, the vast majority will be transported to the official Kenyan coffee shop for unified grading identification. The coffee bureau will first send samples of the coffee beans to be auctioned to interested buyers for trial, and hold an auction every Tuesday at the Nairobi Coffee Exchange Coffee Exchange in Nairobi, the capital of Kenya. Through a transparent auction mechanism and a dual-system parallel approach of official sales agents and independent sales agents, foreign buyers can also directly negotiate with corresponding producers to buy coffee. There is no need to go through the official auction board, so producers' hard work can be rewarded more fairly and equitably, without being exploited by the brokers in the middle. Because of this, coffee farmers are more willing to try their best to produce high-quality coffee beans in order to sell at a good price.

About Kenya's coffee grading system adopts AA-Plus (AA+), AA and AB to distinguish it. This classification method refers to the distinction based on the particle size uniformity of coffee beans, rather than the quality of coffee. High-quality Kenyan coffee beans are widely planted at an altitude of 4200-6800 feet (about 1300-2100 meters). The introduction of a small number of Kenyan AA Kaguyu is refined by the Tika processing Plant, which has a history of at least 92 years in central Kenya. Located in the Aberdare Mountains of central Kenya, the town of Tika is more than 1800 meters above sea level. Due to the influence of high altitude, the temperature does not exceed 27 degrees even during the day, and the low temperature falls around 15 degrees, which is quite suitable for the climate of coffee trees.

Production resume

Country of production: Kenya Kenya

Producing area: Kiriyaga Kirinyaga

Class: AA level

Producer: Mulua Coffee Farmers Association Murue Coffee Farmers Co-operative

Processing plant: Dika Coffee processing Plant Thika Coffee Mills

Treatment method: washing method Washed

Product type: SL28

Sea pull: 1700 to 1950 meters

Flavor narration

Tropical fruit, BlackBerry, black vinegar millet, kumquat, citrus, cream, apricot

Experience of trying beans

In the evening, I tried the beans with about 400g raw beans, roasted slowly in two stages of Japanese style, baked moderately slightly and slightly deep (about one dense near the tail section), and then used the Feima brand bean grinder scale 5 for moderate grinding and hand extraction. The acidity of the first mouthful into the throat is really obvious! It is filled with the bright acidity of Kenyan coffee, but it is not the acid that makes people bite cold shoots and numb their scalp. Body is thick, with a hint of Yega Chuefei's floral and orange smell. The sour feeling of sipping the coffee into the throat quickly turns sour to sweet, making one can't help but try a few more mouthfuls one after another. The creamy flavor slowly spreads in the mouth after drinking the coffee, and there is a touch of black sugar sweetness, very fresh berry aroma, very delicious! Even when brewing in the office, colleagues who are not drinking coffee can't help saying, "Wow!" Your coffee has a very different flavor today! " It's really a good nose, awesome!

Kenyan coffee is also quite suitable for ice drop coffee or chilled coffee, the flavor and taste are excellent, hot summer is coming, would you like a cup of iced coffee? Why don't you try the Kenyan AA that is guaranteed to make you yell!