Kenyan coffee tastes like first love, coffee from Africa and Arabian Peninsula

Coffee from Africa and Arabian Peninsula: Kenya

Of all the contemporary coffee origins, Kenya is undoubtedly the most admired coffee. Coffee was grown late, mainly in tea-drinking countries, and was introduced by the British in 1900. When Kenyans gained independence, they saw the structure of the coffee industry as an admirable vision. They have maintained technologically advanced research institutions, used state-of-the-art fruit removal and drying techniques, developed effective smallholder cooperatives, and organized their export industry around public auctions.

In particular, the auction system may be the key to the success of Kenyan coffee. At the government's weekly auction, the buyer who offers the highest price for a certain amount of coffee can get it. No insider trading can be cut. A large number of samples from the coffee auction will be distributed to licensed exporters who evaluate the exporters and distribute them to customers for evaluation. Exporters bid for coffee according to their own assessment and customer preferences.

This simple, transparent system tends to reward higher quality at a higher price. Kenyan coffee also has the advantage of consistently high growth, providing intoxicating fruit and wine tones for rich East African and Arabian coffee regardless of soil and climate.

The main planting area extends southward from a 17000-foot hillside. Kenya has almost arrived in Nairobi, the capital. There is a smaller coffee growing area on the mountain. Elgon is located on the border between Uganda and Kenya. Most of the Kenyan coffee sold in specialty stores seems to come from Mt. The surrounding central region. Kenya is sometimes qualified in the name of Nairobi, the capital. The grade represents the size of beans; AA is the largest, followed by An and B.

Kenya Cup. Kenya is the most balanced and complex source of coffee. Full-bodied wine acidity is wrapped in sweet fruit. Although the body is usually of medium weight, Kenya is almost always large. The feeling tends to ring and resonate like a bell, rather than making it taste consistent with the taste. Some Kenyans show dry, berry nuances and other citrus tones. The berry-toned Kenyas is particularly popular with some coffee buyers. Finally, Kenyan coffee is almost always clean in the cup. There is little to show that shadow defects and odors tend to damage coffee from other sources.

Like many origins, Kenya has been attacked by professional buyers for launching new varieties of mixed tomato coffee that are successfully resistant to disease, but according to buyers, it is not as effective as older varieties such as SL28 in the Kenyan coffee industry. Built. Perhaps Kenya's criticism is particularly fierce because we are afraid of losing one of the greatest treasures of specialty coffee.