How is Kenya coffee graded? How to drink Kenyan coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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. Open in the capital by the officially established Nenobi Coffee Exchange (the Nairobi Coffee Exchange), this open system managed by the government encourages more than 570000 small coffee farmers across Kenya to get good prices as long as they are of good quality. In fact, there is still a lot of support for the efforts made by the Kenyan government. The government provides a large number of small coffee farmers with the skills to grow coffee, tutoring nearly 300 agricultural transportation and marketing cooperatives (a bit like Taiwan agricultural production and marketing classes) for better raw bean handling, and the Kenya Coffee Bureau (CBK) devotes itself to the production, quality research, sales and even financial guidance of the coffee industry. It has created the unparalleled charm of the quality and flavor of Kenyan coffee, which is loved by coffee buyers from all over the world. Kenyan coffee is also very popular in the domestic coffee market.

[coffee producing areas in Kenya]

Surrounded by Mount Kenya (MT. KENYA, volcano) and Elgang Mountain (MT. Elgon), the more famous producing areas are Meru, Thika, Nyeri, Nakuru, Embu and so on. Kenya's terrain is complex and varied, with highlands, deserts, canyons and grasslands. Coffee producing areas are spread throughout the central and southwestern and eastern original Michael areas at elevations of 1000 to 2500, such as Mount Kenya in the middle and Aberdare Zone in the west, Nyanza, Kasii and Bungoma in the west, and Kericho and Nakuru in the east.

[grading of Kenyan coffee]

The treatment method of raw bean is mainly water washing, the grading method is graded by particle size, and its practical value is determined by cup test. The highest grade coffee beans are AA (large granulated beans left on the 7.2mm sieve), A (the second largest granulated beans left on the 6.8mm sieve), B (medium granulated beans left on the 6.2mm sieve), C (all small granules less than B), PB (oval granulated beans), and TT and T beans that are too light and too small. Grade An and B beans are mixed and exported, called AB.

[Kenyan coffee quality]

Arabica in Kenya grows in volcanic soil between 1400 and 2000 meters above sea level. This high altitude produces coffee with outstanding taste and high acidity. The palate is rich in flavors, with a wine finish and citrus and berry overtones.

On the other hand, fierce competition among farmers is also one of the factors of high quality. In Nairobi, the capital of Kenya, a public auction of coffee is held every week. Apart from the lively scene, farmers with high-quality coffee beans can also make huge profits, repeatedly promoting the progress of the coffee industry. Even international coffee buyers come to Nairobi to buy coffee and then distribute it to coffee outlets around the world.

The Kenyan authorities (CBK) are very demanding on coffee beans, using consistent packaging, coupled with good quality and good texture, so coffee lovers will never forget to enjoy a cup of Kenyan coffee.

[Kenyan coffee varieties]

The history of coffee cultivation in Kenya can be traced back to the end of the 19th century. Coffee trees were introduced from neighboring Ethiopia in the north and improved by their own varieties. At present, the common varieties are Bourbon, Kents, SL34, SL28, Typica and Riuri 11. Now about 90% of the coffee varieties are SL34 and SL28. The new variety Batian published in 2007 has not been planted in large quantities. The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides.

Front Street Coffee [Kenya] is mostly AA grade. Usually we use light to moderate baking to show Kenyan flavor. It not only has a certain taste, but also has the sour smell of Kenyan berries!

Qianjie cooking parameters are suggested:

V60True 90-92 ℃ / 1 15 / time 2 minutes 15 seconds

Flavor: full-bodied virgin fruit flavor, long-lasting sucrose