Kenyan coffee in coffee producing areas known as the "Cup of connoisseurs" (Connoisseurs' Cup)

Kenyan coffee, known as the "Cup of connoisseurs" (Connoisseurs' Cup), is famous in the coffee industry for its rich aroma, bright and vibrant acidity, full and elegant mellowness and red wine flavor. Caffeine in different producing areas has its own subtle flavor due to the difference of microclimate.

History of coffee in Kenya

Although it is adjacent to Ethiopia, the birthplace of coffee, coffee cultivation does not have a long history. It is generally believed that coffee was brought to Kenya in the late 19th century by the priests of the Holy Spirit Church (Fathers of Holy Spirit congregation). It is more common to say that it came from the island of Reunion (Bourbon, where Bourbon coffee was found) in 1893, or that it originated from Ethiopian coffee.

When coffee first arrived, Kenya was under British rule, and coffee cultivation was promoted to earn foreign exchange. In 1963, when Kenya became independent, the status of coffee did not decline, but was consolidated and was an important component of Kenya's trade income.

Coffee growing area in Kenya

The coffee producing areas in Kenya are mainly concentrated in Mount Kenya (Mt. The plateau region represented by Kenya). Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The main producing areas are Nyeri and Ruiru in the middle of the country.

Kenyan coffee varieties

In Kenya, the common varieties are SL28, SL34, French missionary Bourbon and Ruilu 11.

SL-28 & SL-34

In the 1930s, Scott Labs was commissioned by the Kenyan government to select the varieties suitable for the country. After numbering and screening one by one, SL-28 and SL-34 were finally obtained, both of which originated from bourbon, and SL-34 can grow in areas with lower elevations.

SL28 has a mixed pedigree of French missionaries, mochas and Yemeni iron pickups. The goal of cultivating 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 significant citrus and black plum characteristics.

SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for its complex acidity and great sweetness. SL34 has French missionaries, bourbon, and more Ironka lineage. Dou looks similar to SL28, but is more adaptable to sudden heavy rain.

It turns out that the former is highly rated, usually with blackcurrant-like acidity and complex flavor, while the latter is slightly inferior, but also has an eye-catching fruit flavor. These two varieties, which currently account for 90% of Kenya's production, are generally recognized as representatives of Kenyan coffee.

French missionaries brought bourbon trees to Kenya around 1892-1893. This native bourbon tree species, known as renchMission Varietal (French missionary species), avoids scientific improvements in the planting process and retains the original flavor of bourbon.

Ruiru 11: a hybrid breed with heavy yield and low quality developed in Kenya in 1985. There are no varieties of Arabica and sturdy beans that can be regarded as boutique coffee so far, so they are not available in many suppliers that specialize in freshly roasted boutique coffee, such as fresh. However, even many imported specialty coffee suppliers mix the hybrid beans with Blend to reduce costs. From the above-mentioned gene mutants (whether natural or scientific products), their flavor has a lot to do with specific geographical conditions.

Coffee cultivation in Kenya

Mainly by large farms (Estate) and cooperatives (Cooperatives) two types. The former generally has a large planting area and has independent coffee processing facilities. Most coffee production is done by a large number of small farmers, who form coffee cooperatives. The Coffee Cooperative Society employs special managers to supervise the coffee processing of its members, even to the point of managing each coffee tree.

Compared with shading planting in many high-quality producing areas, Kenyan coffee is obviously more spicy and unrestrained, and shade trees are not common. In addition, Kenyan coffee rarely participates in certification, variety and environmental factors make the use of pesticides necessary, and organic certification, which is popular in other countries, becomes rare in Kenya.

Kenyan coffee harvest season

There are two harvest seasons in Kenya, the main harvest season is from October to December and the secondary harvest season is from May to July.

Kenyan coffee processing

Large farms usually have independent treatment facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires the whole family to deploy and even hire workers during the harvest season. The fresh fruit of the picked coffee needs to be delivered in time to the cooperative-owned coffee processing plant for pulping, which may be carried by ox carts, pick-up trucks or trucks. After peeling, Parchment coffee is briefly kept in the cooperative's processing plant and sent to a privately owned factory for shelling treatment.

Coffee auction and Direct Trade in Kenya

Almost all Kenyan coffee is sold through the coffee exchange in Nairobi, the capital. Coffee auctions are held at coffee exchanges every Tuesday during the harvest season. Traders with trading qualifications will get raw bean samples in advance, and after the cup test, they will choose the raw beans they like. In the following auction, the highest bidder will get. Kenya's coffee auction system is regarded as the model of the popular COE tournament, and it is regarded as the most transparent and efficient way of trade, which can effectively encourage growers to pursue quality and achieve high quality and high price results.

Although the coffee auction system has effectively improved the price of high-quality coffee, it is not without drawbacks. First, the existence of many trade middlemen has eroded the interests of coffee farmers, and the high prices obtained from the auction can not be fully fed back to the hard-working coffee farmers. Second, it is difficult to accurately trace the production information of auctioned coffee. For the booming boutique coffee market, traceability is an important criterion for the evaluation of raw coffee beans. Based on the above factors, the Kenyan government has begun to relax restrictions on direct trade in coffee. State-certified agents can sell coffee beans directly to customers such as foreign boutique coffee roasters. Direct trade can give farmers more rewards for producing high-quality coffee.

Kenyan coffee grade

Kenya is a well-known producer based on the size of coffee beans. Usually divided into nine grades, according to the bean type, there are PB, that is, round beans, accounting for about 10% of the total output, in addition to E (elephant beans), AA, AB, C, T, TT, MH, ML according to size.

AA grade with excellent quality (flavor, taste) in AA Plus (AA+) cup

AA particle size (Screen Size) 17 Murray 18 size

AB particle size (Screen Size) 15 Murray 16 size, accounting for the majority of production

C particle size (Screen Size) is smaller than that of AB.

TT blows lighter beans from AA and AB beans with an airflow filter.

T from C-grade beans, lighter beans blown by an airflow filter.

E Elephant Bean is a large mutant bean, also known as Elephant ear.

UG does not meet the above criteria

PB Peaberry, classified by appearance, independent of flavor weight

Coffee related institutions in Kenya

KCPTA: Kenya Federation of Coffee producers and traders, Kenya Coffee Producers and Traders Association

CRF: Kenya Coffee Research Institute, Coffee Research Foundation

KCB: Kenya Coffee Exchange, Kenya Coffee Board

KCTA: Kenyan Federation of Coffee traders, Kenya Coffee Traders Association

Kenyan treatment method

Just as honey is treated in Costa Rica and wet planing in Indonesia, why not mention Kenyan coffee [K72 treatment]?

[Kenyan 72-hour fermentation washing treatment]

Originated in Kenya, the cycle repeated treatment method of washing after fermentation was adopted to select the best quality cherries for peeling and fermentation. the fermentation time was 24 hours and washed with clean river water after 24 hours. Then, it was fermented again with clean river water for 24 hours, then washed, and repeated 3 times for 72 hours, so it was called Kenyan 72-hour fermentation water washing treatment, abbreviated as [K72].

First washing and fermentation

After the coffee cherry harvest, the beans will first be picked by the specific gravity of the water flow, the principle is that the coffee fruit itself is screened by the difference in density and quality; the coffee beans with high density (heavy weight) will sink into the water, while the coffee beans with low density will float. The coffee fruits with high mature quality have high density, so they are screened out for further treatment.

After selecting the high-quality and ripe fruit, the pericarp is removed, washed and soaked, and the pectin mucus attached to the outer layer of the raw bean is fermented. Pectin has natural sugars and alcohols, which play an important role in the development of sweetness, acidity and overall flavor of coffee. The fermentation time is as long as 24 hours. after fermentation, 80-90% of the pectin can be removed, leaving only the flavor in the coffee beans.

The second washing and fermentation

Then enter the second washing fermentation process, the coffee beans in the previous stage are cleaned and soaked in water for 24-48 hours. This process increases proteins and amino acids, and the acidity of coffee beans creates complex and delicate layers of taste. Finally, remove all remaining pectin and move the coffee beans to a high shelf for sun drying.

The fermentation time is as long as 24 hours, and after fermentation, 80% of the pectin is removed, leaving only the flavor in the coffee beans.

Finally, remove all the remaining pectin and move the coffee beans to a high scaffolding for sun drying, depending on the weather, which usually takes about 10 days.

Kenyan coffee producing area

Kenya's coffee producing areas are most famous for their seven major producing areas, Thika, Kirinyaga, and the western side of Mount Kenya (Mt. Kenya West, Nyeri, Kiambu, Ruiri and Muranga. Among them, the foothills of Mt.Kenya and Aberdare are the main producing areas.

Coffee is very different from county to county (county) in Kenya. Kenya is divided into 47 "counties" (county).

Coffee in different counties has distinct characteristics. Coffee trees in Kenya are mostly planted at 1400-2000 meters above sea level and harvested twice a year. The growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. For example, Embu coffee characteristics, balance, citrus fruits, chocolate, apples, acidity. Nyeri coffee features, white grape, juicy, grapefruit and small tomato flavor, fruity, as sweet as caramel.

Major coffee producing areas in Kenya:

NYERI (Nieli)

NYERI: Nyeri in central Kenya is home to the extinct volcano Mount Kenya. The red soil in this area breeds the best coffee in Kenya. Agriculture is extremely important here; coffee is the most important crop. Common cooperatives made up of small farmers are more common than large manors. There are two harvests in this area, but coffee from the growing season is usually of high quality.

Altitude: 1200-2300 m

Harvest time: October-December (main production season), June-August (by-product area)

Varieties: SL-28, SL-34, Ruriu11, Batian.

MURANG'A (Mu Rentu)

MURANG'A: there are about 100000 coffee farmers in this district of the central province. This inland producing area was the place of settlement chosen by the first missionaries because Portugal banned them from living in coastal areas. This is also another German producing area that benefits from volcanic soil, with more small coffee farmers than manors.

Altitude: 1350 to 1950 m

Harvest time: October-December (main production season), June-August (by-product season)

Varieties: SL-28, SL-34, Ruiru11, Batian

EMBU (Enbu)

EMB: the name of this area near Mount Kenya comes from the city of Embu, where about 70% of the population is engaged in small-scale farming, and the most popular cash crops in the area are tea and coffee. Almost all coffee comes from small farmers, and the yield in this area is relatively small.

Altitude: 1300

MERU (Meru)

MERU: most of the coffee in this area is grown by small farmers in the foothills of Kenya and in the Nyambene hills. The name refers to the magnetic field area and the Meru people who live there. They were the first Kenyans to start producing coffee in the 1930s because of the importance of guaranteeing the rights of people of African descent in Kenya in the White Paper (devonshire white paper) signed in 1923.

Altitude: 1300 to 1950 m

Harvest period: October to December (main production season), June to August (by-product season)

Varieties: SL-28, SL-34, ruiru11, Batian, K7

KIAMBU (Giambo)

KIAMBU: this producing area in central Kenya has the highest coffee growing area in the region. However, some coffee trees at high altitudes can get Dieback and stop growing. This producing area is named after the town of Nakuru. Coffee is grown here in the form of both manors and small farmers, but the yield is relatively small.

Altitude: 1850-2200 m

Harvest period: October to December (main production season), June to August (by-product season)

Varieties: SL-28, SL-34, Ruiru11, Batian

KISII (Kisi)

KISII: this area is located in southwestern Kenya, not far from Lake Victoria, is a relatively small producing area, most coffee beans come from free small producers of common cooperatives.

Altitude: 1450 to 1800 m

Harvest period: October to December (main production season), June to August (by-product season)

Varieties: SL-28, SL-34, Lanshan, K7

TRANS-NZOIA, KEIYO&MARAKWET (Terrance-Enzoya & Maraquette)

TRANS-NZOIA, KEIYO&MARAKWET: this small producing area in western Kenya has begun to develop in recent years. Mount Elgonne provides a certain altitude, and most of the coffee comes from the manor. Coffee is usually grown to diversify previously exclusive cornfields or dairy farms.

Altitude: 1500 to 1900 m

Harvest period: October to December (main production season), June to August (by-product season)

Varieties: ruiru11, batian, SL-28, SL-34.

KIRINYAGA (Kirinaga)

The producing area is located on the hillside of Mount Kenya, adjacent to Nyeri. It is famous for its strong flavor, rich layers and solid taste of coffee, and Nyeri is recognized as the two best producing areas in Kenya. Most of the producers in this area are small coffee farmers who join the cooperative, while the cooperative plays an integrated role in providing washing plants, while coffee farmers send coffee cherries to the co-operative's processing plant for raw bean processing.

It used to refer to Mount Kenya, but when the British colonized, they found the name difficult to remember, so they changed the name of the mountain to Mt Kenya instead of Kirinyaga.

Mount Kenya is the second highest peak in Africa. Although it is located in the tropics, the mountain is often covered with snow. Kirin Yajia originally means "white peak". Mount Kenya is not only a United Nations protected area, but also the surrounding foothills and grasslands, where wild animals gather and forage, and is a favorite attraction for tourists.

It comes from the Kikuyu, which means "white mountains" and is thought to be the place of the gods. The Kikuyu are the most populous people in Kenya, accounting for 1/5 of the total population.

Altitude: 1300 to 1900 m

Harvest time: October-December (main production season), June-August (by-product season)

Varieties: SL-28, SL-34, Ruiru11, Batian.

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.