Is the best coffee bean from Kenya coffee AA? The characteristic taste of Kenyan coffee

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Kenya AA, round beans, thick flesh, good heat permeability, high precision, French baking, rich and sweet taste, mellow thickness, good expansibility, aroma and sweetness are top grade.

The best Kenyan coffee is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. Auctions are also organized to meet the needs of dispatchers.

Kenya

In 1878, the British landed coffee in Africa and set up a coffee plantation in Kenya in the 19th century, when Ethiopian coffee drinks were imported to Kenya through southern Yemen. But it was not until the beginning of the 20th century that the bourbon coffee tree was saint. The Austin Mission (St.AustinMission) was introduced.

Coffee producing areas in Kenya:

Coffee from Kenya (Kenya) is mostly grown at an altitude of 1500 Murray 2100 meters and is harvested twice a year. Kenyan coffee is grown by small farmers. Kenyan coffee is produced near Mount Kenya in central Kenya and is sometimes named after the capital Nairobi to guarantee its quality. Kenya AA (Kenya AA) is produced on the 17000-foot hillside of Mount Kenya near Nairobi, the capital of Kenya. Kenya AA is the largest coffee bean in the country, followed by An and B again. Its unique bitterness and wine taste are most praised by people. Located in Kenya below the equator of East Africa, the coffee beans planted are high-quality Arabica seeds. The size of the beans is medium-large, very thick and delicious, and the acidity is moderate.

The characteristics of Kenyan coffee:

People in the coffee industry regard Kenyan coffee as one of its favorite products, with wonderful and satisfying aromas, balanced acidity, well-proportioned granules and excellent fruit flavors.

Kenyan coffee grades are divided into seven grades according to the size of coffee beans and six grades according to taste. The best coffee in Kenya is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. "Kenya AA" is particularly well received in terms of taste.

Kenyan coffee has a slightly sour, thick aroma, raw bean particles are small, green to grayish green. Kenyan coffee beans are water-washed Arabica beans, famous for it. Especially in the UK, Kenyan coffee has surpassed Costa Rican coffee to become one of the most popular coffee.

Flavor: aromatic, full-bodied, with fruit flavor, rich and perfect taste

Coffee roasting advice on Qianjie:

Kenya is dominated by SL28/SL34, with hard beans, high altitude and higher density. Washed Kenyan beans have high moisture content, baking requires full dehydration, early medium fire baking, bean throttle 20%, turn brown point to add firepower to increase flavor, air door open to 50%, blast throttle 80%, firepower is adjusted according to ROR situation, baking degree is shallow to retain flower and fruit aroma, if you want to taste more mellow and sweeter, you can develop to moderate baking.

The Kenyan coffee market:

The Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first acquired by the Kenya Coffee Commission (CoffeeBoardofKenya, CBK), where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Commission only acts as an agent to collect coffee samples and distribute them to buyers so that they can determine the price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers a price below the market price.

After harvesting the coffee, the Kenyan coffee plantation first sends the fresh coffee beans to the cooperative cleaning station, where the washed and dried coffee is sent to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffee is collected together, and the growers charge the average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.

Auctions are also organized to meet the needs of dispatchers. This kind of auction usually has a small auction volume (3-6 tons each), with samples with the grower's logo for buyers to enjoy. After the auction, the exporters pack according to different flavors, different qualities and the quantity required by the blenders. This provides a great deal of flexibility for the dispatcher. Quality-conscious Germans and Scandinavians are long-term buyers of Kenyan coffee. Some buyers, especially Japanese businessmen, have expressed dissatisfaction with the Kenyan coffee industry system. But in any case, Kenya's detailed rules and regulations and sound procedures are a model for all coffee-producing countries.

The coffee is aromatic, full-bodied and fruity, with a rich and perfect taste. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, 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 me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people to this kind of shallow roasted Kenyan coffee. Every year we encounter different climate and rainfall, which brings a variety of distinct and unique personalities. Take the AAPlus grade "KenyaAA+Samburu" as an example, the Samburu in 2001 has a strong aroma of black plum, the acidity is not high, and the taste is strong. The newly harvested Samburu in the winter of 2002 presents a completely different flavor, mulberry and green plum, with a little Nanyang spice (Spicy) flavor, after drinking, the aftertaste has the sweetness of green tea, the acidity is slightly higher than the year before, the taste is still strong. The common Kenyan taste is not strong, but it has a bright fruit-like flavor, some spicy and some red wine. This is how Kenyan coffee makes coffee fans full of expectations and surprises!

Suggestion for Kenyan aa brewing of Qianjie coffee

Recommended cooking method: hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 91 °C

V60 filter cup, 15g powder, water temperature 95 degrees, grinding 3.5, ratio of water to powder close to 1:15

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 110ml cut off, slow water injection to 225ml

That is, 30-110-85

Specific hand-made [Kenyan Coffee]: 15g powder, medium and fine grinding (3.5grinding of small Fuji ghost tooth knife), v60 filter cup, 90-91 degrees water temperature, 30g water injection for the first time, steaming for 30s, water injection to 110g water cut off, waiting for powder bed water to half again, slow water injection until 225g water quantity, no gouache ratio at 1:15, extraction time 2:12.

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Siphon: 4 degree of grinding, water temperature 91 °C

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