The origin of coffee in Kenya the classification of Kenyan PB AA++ AA+ AA AB

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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 guaranteed after the capital, Nairobi. Kenya (Kenya AA) is produced on a 17000-foot slope 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 beans is medium-large, very thick and tasty, and moderate acidity.

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

Suggested baking methods: shallow baking, medium-shallow baking

★★★: excellent

More than 18 mesh (including large granules of round beans), the particles are the largest and usually defective, so they are called elephant beans.

AA:17-18 mesh, about the length of 7.2mm.

AB:15-16 orders, about 6. 6mm in length, is a mixture of An and B grade coffee beans.

PB: smaller round beans. It has a special flavor, accounting for about 10% of Kenyan coffee. A coffee cherry has only one round bean.

TT: lighter beans blown with a filter from AA and AB beans.

C: one part is 12-14 purpose flat beans; the other is lighter beans blown out with a filter from PB grade beans.

T: small beans with broken particles.

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