Is Kenyan aa coffee expensive? Introduction to coffee processing and distribution in Kenya

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Kenyan coffee beans have many followers in the boutique coffee industry, and Kenyan AA coffee beans are even more popular.

Kenyan coffee beans, known as the "Cup of connoisseurs" (Connoisseurs'Cup), are famous in the coffee industry for their rich aroma, bright and vibrant acidity, full and elegant mellowness and red wine flavor. Caffeine in different producing areas has its own subtle flavor due to the difference of microclimate.

Kenyan coffee bean varieties

Bourbon Bourbon was first brought to Kenya for planting. In the 1950s, the then agricultural research institution ScottLaboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts, subverting the long-standing prejudice of artificial breeding without excellent natural varieties. SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests.

Although the yield of SL28 was not as high as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique style of Kenyan coffee beans: strong acidity, rich taste and beautiful balance.

Coffee Bean growing area in Kenya

The coffee bean producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The seven major producing areas are the most famous, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya, with the main producing areas such as Nyeri and Ruiru in the middle.

Kenya coffee bean processing

Large farms usually have independent treatment facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires the whole family to deploy and even hire workers during the harvest season. The fresh fruit of the picked coffee needs to be delivered in time to the cooperative-owned coffee processing plant for pulping, which may be carried by ox carts, pick-up trucks or trucks. After peeling, Parchmentcoffee is briefly kept in the cooperative's processing plant and sent to a privately owned factory for shelling treatment.

Kenyan coffee bean grade

Kenya is a well-known producer based on the size of coffee beans. It is usually divided into nine grades, according to the bean type, there are PB (round beans, accounting for about 10% of the total output), in addition, there are E (elephant beans), AA, AB, C, T, TT, MH, ML according to size. The best coffee grade is bean-shaped berry coffee PB, followed by AA++, AA+, AA, AB and so on.

Usually, Kenyan coffee beans are classified as follows:

1) Common categories:

Hand-picked coffee fruit, picked by hand, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, after about 36 hours of fermentation, placed on a metal grid for sun drying, in the processing plant to remove the seed shell (parchment), become a blue-green appearance of attractive Kenyan raw beans.

These beautiful raw beans are graded according to particle size (size), shape (shape) and weight (weight):

E:kenyaE, elephant beans, elephantbean,18 and above (including round beans)

AA:KenyaAA,17-18 mesh

AB:KenyaAB,15-16, which is a mixture of An and B.

Light beans selected by TT:AA and AB by airflow separator

Above PB:KenyaPB,15, round bean

CRV 12-14 mesh and PB light bean screened by air flow separator

Under 12 eyes, there are more defective beans, chopped beans and light beans.

HE: beyond the above level becomes HE (HulledEars)

2) the raw beans without official standard grading are UG (ungrade).

E,AA,AB,PB → UG1

C,TT,T,HE → UG2

(note: class An over 17 mesh (6.8mm), class B over 16 mesh (6.3mm) 18 mesh = 18cm 64 inches, 1 inch = 25.4mm)

Classification diagram

Taste

Kenyan coffee beans have an irresistible aroma, and the best Kenyan coffee has strong acidity, reminiscent of ripe blackcurrants, oranges or cherries. At the same time, Kenyan coffee has strong berry aromas, such as blueberries, often with rose fruit, passion fruit and floral aromas, with a BlackBerry and grapefruit flavor and is a favorite of many coffee gluttons.

This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give you the best coffee experience.

Kenyan coffee bean brand recommendation

The Kenyan coffee beans baked on Qianjie Coffee are fully guaranteed in terms of brand and quality. More importantly, the performance-to-price ratio is extremely high, a box of 227 grams, the price is only 95 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.