Kenya TOPAA and Kenya AA Fine Coffee Bean Difference, Kenyan Flavor Coffee

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:

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.

These beautiful raw beans are graded according to particle size (size), shape (shape) and weight (weight):

E:kenya E, elephant beans, above elephant bean,18 (including round beans)

Round beans containing large grains, like PB, are small in quantity.

AA:Kenya AA,17-18 mesh

AB:Kenya AB,15-16, which is a mixture of An and B.

Grade An above 17 mesh (6.8mm), 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)

Main producing areas

Boutique coffee producing areas are mainly from the following counties: Nyeri Neri, Kirinyaga Kirinaga, Murang'a Mulanka.

In addition, Embu Enbu and Laikipia Lecipia are also common.

Referring to the topographic map, we can see that the well-known producing areas are located around Mount Kenya.

Naming of raw beans

The name of Kenyan raw bean can basically be interpreted in the following ways:

Country name + county name + (cooperative name +) processing plant name + grade + other

For example, Humen Coffee's 2015 Kenya Nyeri Gatomboya AA GP, that is, the raw bean is an AA raw bean from the Kato Boya processing plant in Neri County, Kenya, packaged in a special grain bag. 、

Kenyan coffee is mainly named after coffee processing plants, and it is difficult to trace it back to specific farmers.

Thanks to Kenya's famous coffee auction system, coffee quality has been steadily maintained at a high level.

Kenya AA TOP Kirinyaga Baragwi Gachami GP

Basic information

Producer: 1200 coffee farmers around Gachami Factory

Origin: Kirinyaga County, Kenya

Altitude: 1700-1800m

Processing: washing, sun drying

Variety: SL28,SL34,Ruiru 11

Harvest time: October-December

Soil: volcanic soil

Brief introduction of producing area

1.Kirinyaga is a mountain.

Kirinyaga, writing "Kirinaga" in Chinese. It can be easily found on the map. This is the name of Mount Mount Kenya, the highest peak in Kenya and the second highest in Africa. It is also the local name of Mount Kenya.

The reason why Europeans call it "Mount Kenya" is said to be unable to imitate the local pronunciation "kirinyaga" very well.

Kirinyaga comes from the Kikuyu, which means "white mountain" and is thought to be the place of the gods. The Kikuyu are the most populous people in Kenya, accounting for 1/5 of the total population.

Kirinyaga is the place where this raw bean grows, Kirinyaga County in Kenya.

In 2013, Kenya implemented a new administrative division, divided into central and county levels, with 47 county in the country.

To the north is Mount Kenya. It is adjacent to muranga county, the origin of the previous Kenyan bean, and the neighbor is Neri Nyeri.

Kenya's well-known producing areas are indeed located around Mount Kenya.

2.Baragwi is a commune.

Baragwi is the name of the coffee cooperative, full name Baragwi Farmers Cooperatives Society Limited. First began to grow coffee in 1952, registered in 1953, now has more than 16000 farmers, 12 coffee processing plants. Each processing plant is responsible for the processing of fresh coffee fruits by surrounding farmers.

Kenya AA

3.Gachami is a processing plant.

Gachami is the name of the coffee processing factory, Gachami Factory. Factory is a local name for a wet processing plant, which is equivalent to wet-mill,washing station.

Founded in 1978, Gachami factory is one of the 12 processing plants managed by the Baragwi Cooperative, which is responsible for the fresh fruit processing of 1200 surrounding coffee farmers. The processing plant has an excellent view overlooking the snow-capped Mount Kenya.

Main points of cup test: lemon, honey, vanilla, caramel, high sweet, juicy, sour and sweet as ripe fruit, full and round, rich and layered, clean and long aftertaste

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