What brand of Kenyan coffee tastes good? Kenya AA coffee is the first choice. Kenya coffee flavor description.

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Top AA in Kenya

From the mysterious Kenya of East Africa, Arabica coffee beans are grown at high altitude. after washing, they have a strong fruit flavor and a strong rich flavor, which is irreplaceable in the eyes of coffee connoisseurs around the world.

Kenya AA refers to Compendium 7.2 large and excellent beans, which are well received by coffee connoisseurs.

Kenyan handmade coffee uses beans that have passed through the Rainforest-Alliance Rainforest Conservation Alliance. The Rainforest-Alliance Rainforest Conservation Alliance was founded in 1987 by Daniel R. Katz. The purpose of Rainforest Conservation Alliance is to protect nature and respect local people for enterprises in the world under affordable management requirements, and to produce goods in a way that does not destroy nature, and coffee beans or crops grown in such an environment will be organic standards. In order to protect the earth's environment.

Close to Ethiopia, the native place of coffee in the world, Kenya is famous for producing high-quality Arabica water-washed beans. Coffee was introduced to Kenya by the British around 1900. The vast majority of coffee beans are graded by the Kenya Coffee Bureau and then sold at the auction. Kenyan coffee is divided into three grades: AA+, AA and AB, which is classified according to the particle size uniformity of coffee beans and represents the quality to a certain extent. Kenya AA is the largest grown coffee bean in Kenya. It has a complex flavor, sweet and sour BlackBerry fruit, thick, full-bodied, bright, distinctive personality and good texture.

High-quality Kenyan coffee beans are widely planted between 1300 and 2100 meters above sea level, just below the equator in Kenya. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of small farmers and cooperatives. The main planting areas include Ruiri, Thika, Kirinyaga, Mount West Kenya (Mt. Kenya West, Nyeri, Kiambu and Muranga, mainly in the foothills of Mount Kenya and Aberdare. Many producing areas try their best to preserve the native forest ecosystem and protect the natural gene pool. In 1930, the unique Kenyan variety SL28/SL34, which was bred and named by Scott Laboratories (SL) laboratory, was born. According to SL laboratory, SL28/SL34 is a genetic variety.

SL28, a blend of bourbon, mocha and Yemeni Tibica, copper leaf and broad bean-shaped beans, had hoped to produce high-quality, pest-resistant coffee beans. Although the yield of SL28 is not as expected, it has an excellent flavor, sweetness, balance and complexity, and remarkable citrus and black plum features. The flavor of SL34 is similar to that of SL28, except for the complex and changeable acidity and sweetness, the taste is richer and cleaner than SL28. SL34 beans are similar to SL28 in appearance, with bourbon and more Tibica pedigree, but are more adaptable to sudden heavy rain. Coffee cherries are produced twice a year in Kenya, with the main season from October to December and the secondary season (fly harvest) from April to June. The coffee is very large, partly washed in full water and then dried in the sun on an elevated bed in Africa.