How do you grade Kenyan coffee? Description of Kenyan Coffee Flavor

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Kenya (Kenya) is located in eastern Africa, adjacent to Ethiopia, the "source of coffee". Despite the fertile soil, coffee was first grown in the country when Bourbon (also known as French mission, to commemorate the introduction of French missionaries) was introduced from Brazil in 1893; like the story of "go left, go right", coffee did not move inland to the south but to the Red Sea. After hundreds of years of spread, after settling down and mutating all over the world, he returned to his hometown, the Great Rift Valley (The Great Rift Valley).

As a British colony, it is only natural that the benefits of exporting coffee are skewed towards the sovereign state. Until 1954, Kenyans owned only 5000 acres of arable land, most of which were controlled by the British and sent to London for auction. Although the colony seems to have been exploited, without the British laboratory Scott Laboratories, Kenyan coffee would not have been what it is today. Because its representative varieties SL-28 and SL-34 are two of the 40 kinds of coffee grown in the laboratory that year. At present, the popular varieties in Kenya include Ruiri 11 with high disease resistance but slightly lower taste, and Batian, K7 and Kent with high drought resistance.

The coffee grading system in Kenya is distinguished by AA-Plus (AA+), AA and AB, which refers to the uniformity of the particle size of coffee beans rather than the quality of coffee. High-quality Kenyan coffee beans are commonly grown between 4200 and 6800 feet (1300-2100 meters) above sea level. The Kenyan AA Kaguyu introduced this time is refined by the Tika processing Plant, which has a history of at least 92 years in central Kenya. Located in the Aberdare Mountains of central Kenya, the town of Tika is more than 1800 meters above sea level. Due to the influence of high altitude, the temperature will not exceed 27 degrees even during the day, and the low temperature will fall around 15 degrees, which is quite suitable for the climate of coffee trees.