Boutique coffee-Kenya AA (Kenya AA)

Kenyan coffee is characterized by vibrant fruit aromas and fruit acids. It has a blackberry and grapefruit flavor, and a bit of wine in the rich taste. Kenya coffee is rated as fruity tea when lightly roasted, with bright fruity fruit and fruit acids, showing its unique flavor. Among them, the well-known Kenya AA particles are full and rich in taste, which is well received by the world.

Kenya coffee is mostly planted on slopes near Mount Kenya, about 1500 meters to 2100 meters above sea level, this height is suitable for the development of coffee beans flavor, because the mountain temperature is lower, the growth is slower, the aromatic components of coffee beans are fully developed, the fruit acid flavor is more obvious, and the texture is also harder. Kenya coffee is Arabica species, mainly washed, common Bourbon (Bourbon), tibia (Typica), Kent (Kent), Luri 11(Riuri 11) and other four varieties. Kenya coffee trees bloom twice a year. Most coffee trees bloom in March and April after a long rainy season, and the harvest season lasts from October to the end of the year. There are also coffee trees that bloom in October or November and are harvested the following July. Kenyan coffee has always been hand-picked, with farmers harvesting only red ripe coffee cherries, and each tree has to be re-picked about every ten days or so.

There are two types of coffee farms in Kenya. One is large plantations covering more than five acres, but the average elevation is lower. In terms of Kenya coffee, the coffee beans of large farms are only of medium quality. The best Kenya beans are produced on small farms at higher altitudes. Small farms are the main force of coffee production in Kenya. Although each small farmer can only produce about 20 to 70 bags per season and cannot afford to invest in expensive washing plants, small farmers are united and gather hundreds or thousands of households to set up cooperative farms. The washing plants are funded by the government. The coffee picked by small farmers is sent to the cooperative farms for unified processing. The production process is supervised by the Coffee Board of Kenya (CBK). The management is quite strict, ensuring the quality of Kenya coffee. Kenya bean washing processing technology and high standards of quality pipe, has been a model of bean producing countries.

CBK

Kenyan coffee is mainly graded by size and weight.

E

Elephant, like a bean. Large beans above 18 mesh, including common beans and round beans.

AA

17-18 Usually the most expensive.

AB

15-16 A, A and B grade mixture, production accounted for a large proportion, affordable price.

PB

Round beans account for about 10% of total production.

C

12-14 Eyes.

TT

Larger but lighter, less dense, and more distinct grades.

T

Below 12 mesh, the smallest and lightest.

MH /ML

Unwashed coffee beans, which are usually not picked by hand or overripe and have fallen, account for about 7% of the total production. They taste bad but are cheap.