What does Kenyan coffee mean, Kenyan AA? what are the flavor characteristics?

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Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level, and the growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees. A bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century.

Over the past hundred years, it has adapted to the high concentration of phosphate soil in Kenya, giving birth to the special sour and fragrant spirit of Kenyan beans, which is different from bourbon beans in Central and South America.

This Kenyan native species was created by Scott Laboratories in 1930, known as SL for short. Agronomists wanted to find a kind of bourbon that was resistant to diseases and insect pests and had high yield, and SL28 was obtained through experiments.

. SL28 is a genetic variant with a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of breeding SL28 was to mass-produce coffee beans with high quality and resistance to diseases and insect pests.

Although the yield of SL28 was not as high as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and plum characteristics.

This important variety leads us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.

Kenya AA is one of them.

The official grading system for raw beans in Kenya is as follows:

Class E (elephant beans):

This grade is the largest grain grade of Kenyan coffee beans, above 18 mesh (18beat 64 "), also known as elephant beans, and its quantity is so small that this grade can hardly be seen in the Taiwan market.

AA level:

Particle size (Screen Size) between 17 and 18 meshes (7.20mm sieve)

AB level:

The particle size (Screen Size) is between 15 murmurs and 16 mesh (6.8mm--6.2mm sieve), which accounts for the majority of production and is the most common grade of raw beans.

PB level:

Round raw beans, accounting for about 10% of all coffee beans

Level C:

Particle size (Screen Size) between 12 and 14 meshes (4.8mm--5.6mm sieve)

TT level:

From AA and AB grade beans, the lighter raw beans blown by an airflow filter indicate that the beans are soft and substandard in hardness.

Level T:

Particle size (Screen Size) less than 12 mesh size (4.8mm screen) from C-grade beans, the lighter bean blown by an air flow filter indicates that the bean is soft, the hardness is not up to standard, and it is a small particle, containing some broken and defective beans

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