World Top Coffee beans-Kenya aa Coffee beans Kenyan Coffee has 7 grades

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Kenya is a model country for producing fine coffee beans. Kenya's high-altitude Arabica water-washed beans are one of the top coffee beans in the world.

Kenyan beans are of high quality and have a wide range of roasting, claiming that each roast degree can show its own characteristics, which can be said to contain all the delicious elements of coffee. The Arabica planting area in Kenya is about 1400-1700 meters above sea level, with a mild climate, and the temperature difference between the coldest and hottest is less than 19 ℃. In addition, the annual rainfall in the planting area is not less than 1000MM and is evenly distributed in each month. Such ideal climatic conditions, coupled with red volcanic rock soil, have sufficient soil depth, good drainage and fertile soil, resulting in the excellent quality of Kenyan coffee beans. Kenyan beans are divided into seven grades according to their grain, appearance and quality: PB round beans, AA (larger than 7.20MM mesh), AB, C, E, TT and T. AA beans are the highest grade except PB round beans.

Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of the whole coffee tree, with a slightly sour, thick aroma, bright, complex, fruity flavor and grapefruit aroma, suitable for hot or ice drinks. Kenyan coffee is famous for its strong aroma and balanced acidity and is loved by many foodies. It tastes perfect and balanced, and has a wonderful and strong flavor. Kenya AA coffee is the most popular coffee in Europe. After a clear sip, you will feel that it strikes your whole tongue at the same time. The flavor is both fresh and not domineering. It is definitely a complete but not heavy taste experience. Especially in Britain, even surpassing Costa Rican coffee, it has become the most popular coffee.

The Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. No country in the world attaches so much importance to the production of high-quality coffee as Kenya. All coffee beans are first acquired by the Kenya Coffee Commission (coffee Board of Kaeya, referred to as CBK), where they are identified, graded, and then sold at weekly auctions, which are no longer graded. High-quality coffee is shiny, delicious and slightly alcoholic, and people in the coffee industry think that Kenyan coffee is one of its favorite products, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has wonderful and satisfying aromas, well-balanced acidity, well-proportioned particles and excellent fruit flavors.

The most interesting thing about Kenyan coffee is that it has a unique and obvious sweet and sour fruit, and many people who are afraid of sour coffee will have a wonderful expression on their faces after drinking it-how can there be such sour and sweet coffee? "not much like coffee, but a bit like fruit tea" is the common feeling of Kenyan coffee. The palate is thin, with a long finish on the cheeks. After tasting some sour taste, slowly returning to Gan is even sweeter. Medium-and deep-roasted Kenyan coffee with caramel sweetness is also a good choice.

The Gatugi processing plant is a member of the Osaya cooperative and produces excellent coffee. Osaya Cooperative is one of the largest cooperatives in Kenya, with 19 processing plants located in the small town of Osaya in the Nieri producing area. it was founded in 1956 and now has about 14000 members, making it a sizeable cooperative. In order to improve production and quality, Osaya will apply for a grant from the World Bank to hire consultants for agronomy and harvest training; in addition, they also have their own nursery gardens and laboratories, and will continue to develop new coffee varieties (ex. Batian) was used for planting experiment. Osaya cooperatives have their own planting technology and marketing licenses, they can trade with the international market on their own, and they are also members of the Kenya Coffee Cooperative Export Organization (Kenya Cooperative Coffee Exporters, referred to as KCCE), which can export coffee directly.

Product name: Kenya AA

Country: Kenya

Producing area: Nieri Nyeri

Grade: AA

Planting altitude: 1825 m

Treatment: washing

Gatucci (Gatugi) processing plant

Variety: Arabica

Cup test

Dry fragrance: the aroma of green plum

Wet fragrance: citrus fragrance

Flavor: strong acidity, but when sour will turn sweet to sweet fruit, quite perfect change, smooth taste, finish with aromas of black plum, blackcurrant and white grape juice

Suitable for baking: 4 optional baking degree 3-7