Kenya Coffee Grade AA introduction _ Kenya Coffee Bean yield and quality Baking recommendations

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Kenya has always had a reputation for excellence in quality when it comes to coffee production. This may have something to do with its geographical location, after all, close to the birthplace of coffee beans. Kenya has been one of the leaders of the coffee industry since coffee beans traveled through the mountains from Ethiopia to Kenya. Coffee beans produced under the mountain terrain of Gaoyuan are generally mellow in taste, excellent in taste and pleasant in acidity. There is also a hint of flowers in the aroma, with aromas of lemon berries and wine in the finish.

Kenyan coffee grade

Kenyan coffee has a unique domestic rating system to measure the size, weight and shape of beans, generally divided into AA,AB,PB,C,E,TT and T. Bean size is an important criterion for scoring because soybeans show more aroma and stronger taste, both of which will be valued by coffee fans. If all the conditions of the two beans are the same, only the difference in size, the quality of soybeans will always be higher.

If readers are looking for a full-bodied cup of African coffee, I'm sure Kenya will surprise you.

Kenyan coffee quality

Arabica in Kenya grows in volcanic soil between 1400 and 2000 meters above sea level. This high altitude produces coffee with outstanding taste and high acidity. The palate is rich, with a wine finish, as well as citrus and berry flavors.

On the other hand, fierce competition among farmers is also one of the factors of high quality. In Nairobi, the capital of Kenya, a public auction of coffee is held every week. Apart from the lively scene, farmers with high-quality coffee beans can also make huge profits, repeatedly promoting the progress of the coffee industry. Even international coffee buyers come to Nairobi to buy coffee and then distribute it to coffee outlets around the world.

Production

Since the introduction of coffee beans in 1893, coffee has been produced in Kenya for more than a century. The area of coffee production occupies a full 160000 hectares, which is one-third of the total planting area. At present, the output of coffee in the mainland fluctuates mainly due to climate and socio-economic factors. At present, about 1 million bags are produced each year, and the harvest time is in two seasons, at the beginning of the rainy season in March and April and in October.

Kenya AA

Kenya's AA grows in an environment of 6600 square feet, making it one of the best quality coffee in the world. Growing on the plateau means that the growth rate will be slower, in this case, coffee beans can absorb more nutrients, allowing the taste to take longer to brew, thus becoming rich. As the finest coffee beans in Kenya, all AA coffee is made from the most impeccable Arabica beans. Treated by washing and refining, the peeling of the coffee fruit is backward, and the farmers will soak the beans in the water tank. In the process, the enzyme of the coffee bean itself will naturally break down the residue on the bean. When it is dried in the sun, the farmer can remove the skin without any effort. After screening, the size of the beans is measured and graded.

There are good beans and good baking to match. To bring out the characteristics of Kenyan AA beans is to bring out its strong citrus and berry flavors. The reason for drinking Kenyan AA beans is nothing more than being attracted by its flavor, almost without a little bitterness. The best AA beans are often roasted moderately, but too high will make it lose its unique flavor. Kenya AA beans are the largest beans produced in China, and the brewed coffee is always mixed with fruit and flowers. Finally, like ordinary individual coffee, coffee beans always need to be freshly processed no matter how roasted they are, and goods that have been in the distribution warehouse for several months need to be avoided when buying.

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