History of planting and treatment of Wamuguma in Thika Wamgumar treatment Plant, Sika District, Kenya

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Introduction to the History of planting and processing of Coffee in Kenya

The history of coffee planting in Kenya can be traced back to the end of the 19th century. Coffee trees were introduced from neighboring Ethiopia in the north. Through improvement of their own varieties, there are four common varieties: Bourbon, Kents,SL34, SL28, Typica Luli 11 (Riuri 11).

The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. Kenyan premium coffee (AA Plus, AA, AB, PB) are all washed, while the low-grade products of sun-dried beans (non-washing buni) are only available for local use. It's an uncertified organic plant.

Chemical pesticides or herbicides are rarely used because of improved planting techniques. Kenyan premium coffee (AA Plus, AA, AB, PB) are all washed, while the low-grade products of sun-dried beans (non-washing buni) are only available for local use.

Baking

Shallow baking

Flavor

Honey, flowers, rich aromas, fruit fudge,

Black plum juice, fresh-cut Chinese fir and pomelo and blackcurrant

The country

Kenya

Producing area

Sika District (Thika)

Cooperative society

Risel Cooperative (Ritho)

Altitude

1800 meters above sea level

Grade

AA

Typical Kenyan coffee flavor features:

High acidity

Clean and clear lines

The most solid and rich taste is like the weight of an African elephant!

Full of fruit tonality and floral aroma

Green plum, Hawthorn, black plum, temperate fruit (BlackBerry, cherry). Wait

Violets, roses.

The rhyme is long.

Black sugar, smoked candied fruit, cork, flower fragrance.