Kenya raw bean wholesale Kenya AA wholesale price Kenya grade fine coffee raw bean
Kenya coffee has a large following in the boutique coffee world, and Kenya AA has extraordinary popularity.
Kenyan coffee is usually classified as follows:
1) Common categories:
Hand-picked coffee fruit, after manual selection, pick out immature fruit (unripe), overripe fruit (overripe) and other defects, peeling, after about 36 hours of fermentation, placed on a metal rack after drying in the sun, in the processing plant to remove the shell (parchment), become a charm with a blue-green appearance Kenya raw beans.
These beautiful raw beans are graded according to particle size, shape, and weight:
E: kenya E, elephant bean, 18 mesh or more (including round beans),
Round beans containing large particles, like PB, are less numerous
AA: Kenya AA, order 17-18,
AB: Kenya AB, 15-16 mesh, is a mixture of Class A and Class B
Grade A is above 17 mesh (6.8mm), Grade B is above 16 mesh (6.3mm)
TT: AA, AB light beans screened by air flow sorting machine
PB: Kenya PB, over 15 mesh, round beans, peaberry, about 10% of Kenya coffee
C: 12-14 mesh, and PB light beans screened by an air separator
T: Below 12 mesh, there are many defective beans, broken beans and light beans
HE (Hulled Ears)
main producing areas
Fine coffee producing areas mainly come from the following districts: Nyeri Neri, Kirinyaga Kirinyaga, Murang a Muranga.
Embu and Laikipia are also common.
As can be seen from the topographic map, well-known production areas are located around Mount Kenya.
name of raw bean
The name Kenyan beans can be interpreted in the following ways:
Country name + County name +(Cooperative name +) Factory name + Grade + Others
For example, Kenya Nyeri Gatomboa AA GP, i.e., the green beans are AA grade green beans from Kato Boya Processing Plant in Neri County, Kenya, packaged in special grain bags.
Kenya's coffee is mainly named after coffee processing plants, and it is difficult to trace it back to specific producers.
Thanks to Kenya's famous coffee auction system, coffee quality can be maintained at a consistently high level.
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Kenya AA boutique coffee producing areas: Nyeri Neri, Kirinaga, Murang'a Mulanka
Kenyan coffee has many followers in the boutique coffee industry, and Kenyan AA has an extraordinary popularity. Usually Kenyan coffee is classified as follows: 1) Common categories: coffee fruits picked by hand, picked by hand, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, fermented for about 36 hours, and placed on a metal grid for a day.
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Kenya TOPAA and Kenya AA Fine Coffee Bean Difference, Kenyan Flavor Coffee
Kenya coffee has a large following in the boutique coffee world, and Kenya AA has extraordinary popularity. Kenyan coffee is usually classified as follows: 1) Common classification: hand-picked coffee fruit, after manual selection, pick out immature fruit (unripe), overripe fruit (overripe) and other defects, peeling, after about 36 hours of fermentation, placed on the metal rack day
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