What is the rating of Kenyan coffee? What are the characteristics of Kenyan coffee?

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Kenya, located in East Africa, is one of the major coffee producing countries, with more than six million people engaged in the coffee industry, mostly in the form of a combination of small farmers, washing plants and cooperatives. Kenya coffee is mainly treated by washing method. Coffee trees are mostly planted in mountainous areas with an altitude of 1400 - 2000 meters. The producing areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Kenya and Aberdare are the main producing areas.

Kenya is a model country for producing excellent coffee beans. Kenya produces high-altitude Arabica washed beans, which is one of the top coffee beans in the world. Most coffee beans are uniformly classified and tested by Kenya Coffee Bureau and then sold at auction. Kenya Coffee Bureau is very strict in research, development and quality management of coffee, and through an excellent auction system, the price of coffee beans can be raised to help poor coffee farmers. And through agricultural education, coffee farmers 'planting technology is constantly updated and upgraded to further produce better coffee.

Kenyan coffee is graded by particle size and flavor

※ Particle size classification is AA, AB and PB, AA size for 17 mesh and 18 mesh, AB for 15 mesh, 16 mesh, PB is PEABERRIES.

※ Flavor rating TOP, PLUS, FAQ, FAQ-"Fair to Average Quality" will have some slight blemishes, but do not affect the flavor.

The main varieties in Kenya are SL28 and SL34. It was developed and named by Scott Laboratories in 1930. According to SL Laboratory botanists, SL28 and SL34 are genetic variants. SL28 has a mixed lineage of French missionaries, mocha and Yemeni tibica. SL28 was bred to produce high quality, pest resistant coffee beans in large quantities. Although SL28 did not yield as much as expected, the copper-leaf color and broad bean shape had a great sweetness, balance and complexity, with prominent citrus and dark plum characters. SL34 and SL28 taste similar, except for complex acid, and a good sweet finish, the taste is heavier, richer and cleaner than SL28. SL34 has French missionary, bourbon, and more Tibica pedigree. The beans are similar in appearance to SL28, but are better able to adapt to sudden heavy rain. These are two important varieties that lead us to the unique Kenyan coffee bean.

Production method: all coffee beans are peeled, dry fermented, washed and dried in the sun

Green bean processing: Coffee cherries are hand-selected, and coffee farmers remove overripe or immature cherries before production processing. 3disc Aagaarde peeling machine is used to remove the peel and pulp, and then the machine is divided into 3 grades according to the density of coffee beans. Grade 1 and 2 green beans are fermented separately, while grade 3 is low quality green beans. Green beans are fermented in the shade for about 24- 36 hours. After fermentation, green beans are washed and graded again according to density in a washing channel. Then green beans are randomly soaked in water overnight.

Drying: sun drying 12- 20 days, placed in Africa elevated bed, drying time will be adjusted according to weather conditions, at noon and night will be covered with plastic cloth coffee beans, so as not to encounter rain.

Altitude: 900--1800 m (Kenya is volcanic plateau terrain)

Soil: mainly sticky soil and volcanic laterite, sticky soil mostly occurs in highlands and volcanic steep slopes, generated from volcanic rocks, compared with other tropical soil, sticky soil chemical and physical properties are better.

Front Street Coffee Suggestion Kenyan Coffee Brewing Parameters:

V60/91℃/1:15/time two minutes fifteen seconds

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