Introduction of Handege Factory Lishu Cooperative and Ji processing Plant in Coffee Qianbu producing area of Kenya

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Kenya Qian Blisu Cooperative and Ji processing Plant AB double hand-picked batches

Producing area: Kiambu, Kenya, Africa

Altitude: 1850-1900 m producer: regional smallholder varieties: SL28,SL34

Processing plant: Heji processing plant (Handege Factory)

Acidity: ◆◆◆◇◇

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Baking: shallow and medium baked Medium Light Roast

Flavor notes: citrus, blackcurrant, plum, white flower, black tea.

Raw bean producing area: Kiambu, Kenya, Africa

Altitude: 1850-1900 m

Producers: regional small farmers

Varieties: SL28, SL34

Processing plant: Heji processing plant (Handege Factory)

Treatment: Kenyan washing

Coffee producing areas in Kenya:

Coffee from Kenya (Kenya) is mostly grown at an altitude of 1500 Murray 2100 meters and is harvested twice a year. Kenyan coffee is grown by small farmers. Kenyan coffee is produced near Mount Kenya in central Kenya and is sometimes guaranteed after the capital, Nairobi. Kenya AA (Kenya AA) is produced on the 17000-foot hillside of Mount Kenya near Nairobi, the capital of Kenya. Kenya AA is the largest coffee bean in the country, followed by An and B again. Its unique bitterness and wine taste are most praised by people. Located in Kenya below the equator of East Africa, the coffee beans planted are high-quality Arabica seeds. The size of beans is medium-large, very thick and tasty, and moderate acidity.

The characteristics of Kenyan coffee:

People in the coffee industry regard Kenyan coffee as one of its favorite products, with wonderful and satisfying aromas, balanced acidity, well-proportioned granules and excellent fruit flavors.

Kenyan coffee grades are divided into seven grades according to the size of coffee beans and six grades according to taste. The best coffee in Kenya is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. "Kenya AA" is particularly well received in terms of taste.

Kenyan coffee has a slightly sour, thick aroma, raw bean particles are small, green to grayish green. Kenyan coffee beans are water-washed Arabica beans, famous for it. Especially in the UK, Kenyan coffee has surpassed Costa Rican coffee to become one of the most popular coffee.

Flavor: aromatic, full-bodied, with fruit flavor, rich and perfect taste

Suggested baking methods: shallow baking, medium-shallow baking

★★★: excellent

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The Kenyan coffee market:

The Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first acquired by the Kenya Coffee Commission (CoffeeBoardofKenya, CBK), where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Commission only acts as an agent to collect coffee samples and distribute them to buyers so that they can determine the price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers a price below the market price.

After harvesting the coffee, the Kenyan coffee plantation first sends the fresh coffee beans to the cooperative cleaning station, where the washed and dried coffee is sent to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffee is collected together, and the growers charge the average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.