What are the characteristics of boutique Kenyan coffee AA? do you need to add sugar?

In an article published last week, I introduced my research on coffee zones in Africa to readers. I want to continue to focus on the region, but focus on a country and share the unique perspective that that country provides for coffee growth and production.

This leads to a question: which country should I choose? Sagebrush Coffee serves five of the seven countries where coffee is grown in Africa (Burundi, Ethiopia, Kenya, Malawi, Rwanda, Tanzania and Zambia). We do not purchase beans from two countries (Malawi and Zambia). In fact, there are fewer products in terms of quantity and quality.

Although some mid-range coffee producers in Africa are growing and offering better coffee (try our Tanzania! For a long time, there have been two African coffee worlds & # 39; Giants & # 39;-Ethiopia and Kenya.

At first, when I decided to write the subject of this article, Ethiopia seemed to be the obvious choice. Ethiopia is famous for its delicious and high quality coffee. Ethiopia produces 5% of the world's coffee, three times more than all other African countries combined.

But I need this article not only to output, but also to go back to Kenya all the time when I study countries in the African region. Kenya has some unique characteristics in its coffee industry that make it stand out. Kenya was one of the last African countries to introduce coffee as a cash crop, so it adopted a more modern approach to all areas of the coffee world.

The early years of Kenyan coffee were closely related to British colonization. Coffee is grown on English estates and is only found in cafes in London. Starting in 1933 and reaching the best part of independence with Kenya in the 1960s, control of coffee began to slowly and unsteadily transfer to the Kenyan people.

The changes implemented by Kenyans in the 1930s are still in use today, of which the most well-known change is the grading system for beans. The Kenyan grading system separates beans according to size and quality. Coffee beans are placed in a series of coffee sorting sieves, the hole size is reduced and shaken into place. The larger beans remain in the sieves with larger holes, while the smaller beans remain in the smaller holes.

The largest rank in the elephant is & # 39. These beans are very large and each bean is marked with a bit of & # 39; ears because soybeans are fused together during growth and then separated during processing. These beans are rare and rarely sold outside Kenya. Along the same shape of the unique beans are Peaberry Beans & # 39 th PB beans 39; grades, which are unique and delicious, and we try our best to provide a great bean.

The next size and difference is that some people think it is one of the best coffee in the world-Kenya & # 39; Beans are more than just a size difference. Beans have some unique qualities. These coffee beans only grow at a very high altitude of more than 1700 meters. The altitude and weather in these mountains lead to slow growth of plants, which allows nutrients from the soil to be absorbed into plants for longer and better develop flavors. These coffees produce a bright, vibrant fruit coffee of high quality and in high demand all over the world.

The next level below & # 39 is & # 39, which is usually a mixture of first and second screen sizes. It accounts for about 30% of Kenya's total coffee production. Its taste is slightly lower than that of & # 39 domestic coffee, but it is still a high-quality cup of coffee with ideal taste and price. Literally and graphically moving up and down the screen, we have a "C" level and are not considered premium coffee. & # 39; and & # 39; coffee grades are small, usually light (underdeveloped) beans that can be classified by fans even after the screening process. These are unpopular beans, light in weight, heavy in flavor, and usually broken. At the bottom of the list are "MH" and "ML" grade beans, representing Mbuni Heavy and Mbuni lights. This batch of products are usually made of overcooked and overripe beans, usually very sour. Although they sell, they sell at a very low price.

The Kenyan coffee rating system is a symbol of the modern and organized Kenyan coffee world. Kenyan research and research on coffee itself has found another unique and modern method of coffee production. From the coffee academy in Riuru to government programs set up to support all areas of coffee production, Kenya is at the forefront of bringing agricultural business to modern times.

Within a year of Kenya's independence in 1963, the new government established CRF, the Coffee Research Foundation. In recent years, it has merged with other areas of Kenyan agribusiness to form the KALRO- Kenya Agriculture and Animal Husbandry Research Organization, an organization that is not satisfied with the success of Kenyan coffee, an important area of Kenyan life. They actively study and study the commercial aspects of coffee plants, soil, plant breeding and insects, as well as everything related to coffee. They go beyond the direct demand for coffee production, quality and enthusiasm, and focus on new issues such as the environment, youth participation and gender balance. Their information and services can be used by any farmer or plantation in exchange for a 2 per cent tax on their green coffee beans.

Kenya is seen throughout the coffee world as an example of what coffee growth and production should look like in the 21st century. Not only is the rating system admired for its usefulness and clarity, it is also being used by other coffee-growing countries to help them sell their coffee. Kenyan farmers, educators and researchers are working together to learn as much coffee as possible, with the goal of not only maintaining coffee cultivation in Kenya, but also greatly improving coffee cultivation. The livelihoods of millions of Kenyans depend on Kenyan coffee; coffee quality and production in Kenya must be maintained and developed.

We think in Sagebrush Coffee that Kenya and Kenyan farmers are doing very well. We always provide Kenyan coffee and try to roast our beans with the best flavor in order to attract all the things that make this country of origin excellent and unique. Kenyan coffee will always be one of our favorites, whether it's drip irrigation, pressing, espresso or cold brewing. This country and coffee really shine in a remarkable industry.