Introduction to the flavor characteristics of Kenya AA washed by Kenya AA and Aberdeen

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Kenya

Country: Kenya

Origin: Aberdeen, Kenya

Altitude: 1800 m

Processing: washing process

Grade: AA

Varieties: SL28, SL34

Flavor description: citrus aroma, wine quality, fruity acidity, scented tea.

The coffee industry in Kenya is known for its collaborative system of production, processing, marketing and auction systems. About 70% of Kenyan coffee is produced by small-scale producers. It is estimated that there are about 150000 coffee farmers in Kenyaand in 2012, while others estimate that 6 million Kenyans are directly or indirectly involved in the coffee industry. Kenya's main coffee producing areas are the highlands of the Aberdar Mountains, Kisi, Nyanza, Pengoma, Nakuru and Kerijo, and the smaller Machakos and Taita hills in the eastern and coastal provinces.

Although it may be widely referred to as a type of Kenyan coffee, Kenya AA is actually a classification of coffee grown in Kenya. All Kenyan coffee is graded after crushing. Grades are graded according to the size of the beans. Beans with a size of 17 or 18 (17 or 18) are called AA and are usually the largest beans. Although soybean size is considered by many to be a sign of quality, it is important to note that this is only one of many factors that determine high-quality coffee.

Kenyan coffee is traded once a week on the Nairobi Coffee Exchange.

The coffee is packed in a 60-kilogram sack.

In the acidic soil of the highlands of central Kenya, only the right amount of sunlight and Rain Water provide excellent conditions for growing coffee plants. Coffee from Kenya is "Colombian mild" and is famous for its rich aroma, full body and pleasant aroma. Kenyan cocoa and premium coffee is one of the most popular coffee in the world.