Kenya Coffee Kenya Kahindu Manor introduction.

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Located in Kenya below the equator of East Africa, the coffee beans planted are high-quality Arabica, thick and round in meat, with seven grades according to the size of the beans, and six grades of taste from top to bottom. "Kenya AA" is highly praised and respected, has a slightly sour and thick aroma, and is very popular among Europeans, especially in the UK. Kenyan coffee has surpassed Costa Rican coffee to become one of the most popular coffee.

No country in the world attaches so much importance to the production of high-quality coffee as Kenya, so Kenya can be regarded as the best model student for coffee producers in the world, because all Kenyan coffee must be uniformly purchased and graded by the Kenya Coffee Bureau (Coffee Board of Kenya, CBK) set up by the government every Tuesday. A public auction will be held in the capital of the officially established Narobi Coffee Exchange (the Nairobi Coffee Exchange).

Although Kenya and Ethiopia are adjacent to each other and both are big coffee producers in Africa, there are obvious differences in coffee varieties and flavors. Because the equator runs through the middle of the country, and the overall border is within 10 degrees north and south latitude, Kenya has two rainy seasons every year and can harvest coffee twice. Coffee is mainly grown in volcanic areas from the capital Nairobi to the mountains of Kenya, as well as Mount Elgon on the border with Uganda.

Kahindu Manor, located in the town of Mulaya, 80 kilometers north of the capital Nairobi, close to the Nakuru producing area, belongs to the coffee-growing area of the Kenyan mountains. The harvested coffee cherries are peeled, fermented after two washing procedures, and finally washed with clean water to remove the surface mucus, and then put in the sun on an elevated bed (the above process is also known as "Kenyan water washing". It is a rather complicated but delicate method of raw bean treatment in the area. In order to fully develop the whole washing process of coffee beans, they increase the processing time of fermentation and the drying period of raw beans, so they develop a special flavor different from that of traditional Kenya.

The special flavor of Kenyan coffee comes from two unique ways:

1. Unique varieties: although Bourbon species have been introduced in Kenya, Kent in India, and Blue Mountain Tibica in Jamaica, the world-famous bourbon varieties SL28 and SL34 first appeared in Kenya in the 1930s. These two varieties give Kenyan coffee a unique sour BlackBerry flavor.

two。 Unique Kenyan washing method (K72): Kenyan coffee is washed and fermented in a special two-stage way for up to 72 hours, giving Kenyan coffee a charming multi-layered taste.