Kenya AB Comatina Cranberry Kenya AB Kenya AA

Kenya AB Komatina Cranberry

Producing area: Qianbu

Micro-area: Gitwe

Soil: volcanic clay

Altitude: 1400 m-1800 m

Varieties: Lmuri 28, SL-34, Ruiru 11

Treatment: Kenyan 72-hour washing

Kenyan producing area

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).

"Kenya" is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers, wet treatment plants and cooperatives. Kenyan coffee is mainly treated by washing. Coffee trees are mostly planted in mountainous areas with an altitude of 1400 meters to 2000 meters above sea level. There are Ruiri, Thika, Kirinyaga and Mt in the producing areas. Kenya West, Nyeri, Kiambu and Muranga. Most of the famous producing areas in Kenya are concentrated in the central part, such as Nyeri, Kiambu, Kirinyaga and the western mountains near Uganda (Nakuru, Bungoma, Kitale, etc.)

Coffee cultivation in Kenya

Coffee farms are mostly small-scale operations with an annual output of hundreds of kilograms. They will decide to sell the fruit to the nearby processing plant (Coffee Factory) according to the delivery distance and the purchase price. Farmers own a small area of land, which is usually measured by the total number of trees on a piece of land, which means that producers often have more autonomy to strategically pick fresh coffee fruit. and can deliver the most mature fresh coffee fruit to the local factory (washing plant). Factories generally have abundant water resources for fine washing, including soaking coffee beans in fresh water for a long time to consolidate the unique Kenyan flavor.

The main varieties in Kenya are SL28 and SL34. It was cultivated and named by the "Scott Laboratories" laboratory in 1930. According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests. Although SL28 did not produce as much as expected, copper and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to know the unique Kenyan coffee beans. 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.

[difference between Kenyan AB and Kenyan AA]

The quality of Kenyan coffee is strictly controlled, and it is divided into AA,AB,C,E,PB,TT,T,ML,MH according to size, particle and shape. These grades mainly distinguish the shape and size of beans, but not absolutely represent the quality of beans. Many people believe that beans with larger grains contain more oil that produces the aroma of coffee, and because of this, beans with larger grains are more expensive in the market. The size of AA is 17 and 18 mesh, and that of AB is 15 and 16 mesh.

In the same grade of beans, the highest grade is manor beans, followed by "+", and then the general AA,AB grade compared with AA,C grade is smaller beans, E grade is extra-large elephant beans, TT, T, ML, MH are local non-flowing beans.

As for the distinction of quality, Kenya uses the digital grading method to distinguish the quality of coffee, but this digital grading method is not much publicized, so few people know about it. Therefore, the classification is based on particles, and the PB with different shapes is about the same as AA, but if it is manor or +, it is two or one grade respectively. For example, AB manor beans are about the same as AA+ and PB+. The flavor grade of TOP, PLUS, FAQ,FAQ-- "Fair to Average Quality" will have some slight defective beans, but it will not affect the flavor.

This Kenyan coffee bean has a well-balanced texture, with obvious sweet and sour taste and soft flavor, with rich citrus, grapefruit and berry flavor.