Kenya AA Kirinijaga Kenyan AA Flavor introduction

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Kenyan coffee is most famous for its adorable sour taste. Let's get to know today's protagonist: Kenya AA!

Coffee introduction

Africa has always been one of the best coffee producers in the world, and is famous all over the world for its charming acidity and aroma, and Kenya is certainly not absent. Kenya is a big coffee country in East Africa and one of the most important and irreplaceable producers, next to the Republic of Ethiopia, the original place of coffee in the world. Coffee farmers are generally highly educated, studying fine agriculture and growing top coffee. Coffee producers in Kenya are mainly divided into two types, the first type is large estates, and the other is the so-called "small farmers". However, whether they are large coffee farms or small farmers, the coffee beans produced by them have been refined, the vast majority will be transported to the official Kenyan coffee shop for unified grading identification. The coffee bureau will first send samples of the coffee beans to be auctioned to interested buyers for trial, and hold an auction every Tuesday at the Nairobi Coffee Exchange Coffee Exchange in Nairobi, the capital of Kenya. Through a transparent auction mechanism and a dual-system parallel approach of official sales agents and independent sales agents, foreign buyers can also directly negotiate with corresponding producers to buy coffee. There is no need to go through the official auction board, so producers' hard work can be rewarded more fairly and equitably, without being exploited by the brokers in the middle. Because of this, coffee farmers are more willing to try their best to produce high-quality coffee beans in order to sell at a good price.

The coffee grading system of Niya adopts AA-Plus (AA+), AA and AB to distinguish it. This classification method refers to the separation based on the particle size uniformity of coffee beans, rather than the quality of coffee. High-quality Kenyan coffee beans are commonly grown between 4200 and 6800 feet (1300-2100 meters) above sea level. The Kenyan AA Kaguyu introduced this time is refined by the Tika processing Plant, which has a history of at least 92 years in central Kenya. Located in the Aberdare Mountains of central Kenya, the town of Tika is more than 1800 meters above sea level. Due to the influence of high altitude, the temperature does not exceed 27 degrees even during the day, and the low temperature falls around 15 degrees, which is quite suitable for the climate of coffee trees.

Note 1: boutique coffee (Specialty Coffee) can also be called selected coffee, exquisite coffee, the original text should mean "special, specially selected" coffee, "boutique" gives people the impression of being good-looking, but it may be due to the influence of the trend in recent years that the word "boutique" can give people a high-level impression as long as anything is worn on it. Therefore, at present, the domestic mainstream is still commonly known as "boutique coffee" rather than "refined coffee, select coffee". Personally, I think that the next two names should be more in line with the spirit of this kind of coffee, and the price of "boutique coffee" is actually not high. Coffee should be a kind of people-friendly drink that everyone can afford. The word "boutique" seems to be equated with expensive boutiques such as LV and Chanel.

Production resume

Country of production: Kenya Kenya

Producing area: Kiriyaga Kirinyaga

Class: AA level

Producer: Mulua Coffee Farmers Association Murue Coffee Farmers Co-operative

Processing plant: Dika Coffee processing Plant Thika Coffee Mills

Treatment method: washing method Washed

Product type: SL28

Haiba: 1700 Murray 1950 meters

Flavor narration

Tropical fruit, BlackBerry, black vinegar millet, kumquat, citrus, cream, apricot