Kenya AA Coffee Unique Flavor Kenya Origin Introduction Planting History Elevation

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-Kenya AA Kenya AA-

Unique flavor

Kenya produces some of the most aromatic and acidity coffee in the world, and the local red soil is rich in aluminum and iron, creating a unique flavor of Kenyan coffee. It generally has unique black cherry fruit flavors such as fruit, spices, red wine, blackberries and grapefruit and biscuit roasted aromas without being too sour. The Body of Kenyan coffee is thick, with a hint of Yega Chuefei floral and orange flavor. The sour feeling of sipping the coffee liquid into the throat quickly turns sour to sweet, showing a different and very layered flavor.

Introduction of origin

Africa has always been one of the best coffee producing areas in the world, while Kenya is a country that pays great attention to coffee cultivation and quality management, close to Ethiopia, the origin of the world coffee. Whether local large coffee farms or small farmers, the vast majority of coffee beans after refining will be transported to the government-established Kenya Coffee Bureau (Coffee Board of Kenya, CBK) for cup testing and grading identification. Coffee beans are classified into seven grades: "PB", "AA", "AB", "C", "TT", "T" and "Buni" according to their size, shape and weight.

Planting history of producing area

Although Kenya is located in southern Ethiopia, the native place of Arabica coffee trees, it was not planted and produced in large quantities before the 19th century. Until 1893, Brazilian bourbon trees were brought back to Kenya to plant a large number of trees. Because Kenya is different from Brazil in climate, soil and water environment and treatment, Kenyan coffee trees have a new flavor. After that, Kenya gradually penetrated into coffee cultivation and quality management, and established the Kenyan Coffee Bureau and grading system in 1993.

Planting altitude, latitude, geology

The equator runs through Kenya, and the border is just within ten degrees of north and south latitude. Belonging to tropical producing areas, there are two rainy seasons every year, with two harvests, with 60% concentrated from October to December and another 40% from June to August. Coffee is mainly grown in volcanic areas from the capital Narobi to the mountains of Kenya at an altitude of 1600-2100 meters. This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans.

Asari, AA TOP Kenya AA Asali of Kenya

Country: Kenya

Producing area: Sika Thika

Processing plant: Asali honey processing plant

Altitude: 1550m Murray 1750m

Soil: volcanic soil

Rating: AA TOP

Variety: sl-28,sl-34

Treatment: 72 hours washing

Founded in 1975, the treatment plant has more than 1600 coffee farmer members, each with an average of about 180 coffee trees. the main local tree species are SL28, SL34 and Ruiru 11. The wet aroma has ripe tomato and floral aromas, with aromas of virgin fruit and black plum in the mouth, bright acidity, clean palate, medium body, outstanding sweetness in the middle, juicy, sweet berry and yellow sugar in the finish, and [green tea] aromas.

Qianjie Coffee recommends Kenyan coffee brewing parameters:

Filter cup: V60

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen 58%)

Water temperature: 90 ℃

Powder / water ratio: 1:15

Technique: 30 grams of water steaming, steaming time for 30s, the first small water injection to 120g water cut off, slowly circle, the second stage of water injection slightly larger, injection to 225 ml of 30-120-75, the total extraction time of about 2 minutes.