The natural environment of the Neri Nyeri producing area of AA in Kenya creates high-quality coffee.

The natural environment of the Neri Nyeri producing area of AA in Kenya creates high-quality coffee.

Country: Kenya (Kenya)

Producing area: Nyeri

Producer: small farmers near the treatment plant

Processing plant: home Tuani processing plant

Treatment: Kenyan washing treatment

Varieties: SL28, SL34, Ruiru 11

Altitude: 1400-1800 m

Soil: volcanic soil

Annual rainfall: 1400-1800 mm

Flavor essay: floral aroma, citrus, honey, grapefruit and cranberry acid, Valentine fruit, litchi taste, bright acidity, clear lines.

Kenya is the star producer of coffee in Africa. Although it is geographically close to Ethiopia, the coffee industry started relatively late. With the vigorous development of the boutique coffee industry in the past decade, Kenya has become an important producer of international coffee gluttons scrambling to buy it. Although the overall coffee output accounts for less than 5% of the world's coffee production, the characteristics of the local soil rich in phosphoric acid, SL varieties, and local unique Kenyan washing are all the reasons why Kenyan coffee has become famous in the world today.

In 1930, in order to improve the coffee industry, the local Scott Laboratory (Scott laboratories) in Kenya decided to start with local varieties in Kenya, hoping to cultivate varieties with high yield, resistance to diseases and insect pests, greater adaptability to climate change, and adaptability to local soil characteristics. The researchers matched the traditional native bourbon, mocha, Tibica and so on. Cultivate a new SL28, SL34 these two future stars, the flavor has beyond the traditional bourbon fruit acid, citrus, black plum and other strong fruit flavor.

Kenyan coffee is generally divided into two sources of production, the first is a very small number of large private estates, and the second is small farmers scattered in the mountains. After harvesting, post-processing and other processes, the Kenyan Coffee Bureau will hold an auction (NCE auction) in Nairobi, the capital, every Tuesday, when buyers and exporters from all countries are snapping up their favorite batches of coffee.

Jia Tuani currently has about 1100 members, including more than 300 women, and belongs to Kenya's largest Othaya cooperative, which has as many as 19 processing plants, such as Gatugi, Kamoini, Ichamama and other processing plants. The Osaya Cooperative, located in the small town of Osaya in Nyeri, was founded in 1956 and now has about 14000 members, of whom 75% are men. They also have their own nursery gardens and laboratories, constantly developing new coffee varieties for planting experiments. Cooperatives also have their own planting techniques and marketing licenses, and are able to trade with the international market on their own. In addition, they are also members of the Kenyan Coffee Cooperative Export Organization (Kenya Cooperative Coffee Exporters, referred to as KCCE), so they can export coffee directly under the name of KCCE without having to go through the NCE bidding association. International grapevine pointed out that at present, cooperatives are facing the challenge of restructuring and processing plant independence, except that the bureaucratic system of Kenya Cafe has reduced the income of farmers, unable to repay loans from banks and cooperatives on time, resulting in more and more small processing plants demanding independent independence. It is believed that in the next few years, we can see a figure of Tuyani in the international community.