Coffee review

Brief introduction of cultivation process and Flavor of Coffee beans in Kenya

Published: 2024-11-10 Author: World Gafei
Last Updated: 2024/11/10, Coffee beans in Africa and the Arab region have rich juice flavors, ranging from floral and citrus to berries and spices. Coffee from this region is also washed: processed coffee beans, including Ethiopia and Kenya, and Ethiopia is the first place where coffee magic has been encountered. Today, drinking coffee has become Ethiopia.

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Coffee beans in Africa and Arabia have rich fruit juice flavors, ranging from floral and citrus to berries and spices.

Coffee from this region also uses "washing": processing coffee beans, including Ethiopia and Kenya, where humans first encountered coffee magic. Drinking coffee has been a part of Ethiopian life for centuries. Well-designed coffee rituals, including roasting, grinding and brewing coffee, are still the pillars of social life today. Coffee beans are packed in a metal plate and carefully roasted on hot coal; water is heated in a pottery coffee pot called JABENA. After baking, grind the coffee beans with a simple tool like a pestle, and then cook them. The whole ceremony lasted more than an hour, and several coffees were served in a small hand-painted cup for everyone to enjoy. Kenyan coffee is grown around the Kenyan mountains, the second highest mountain in Africa, and the coffee tree is three meters high. Some of the world's best coffee is grown between Mount Kenya and the capital city of Nairobi, accounting for 85% or more of Kenya's annual coffee harvest, with the rest grown in western Kenya, the Great Rift Valley and the Tita region.

Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level, and the growing 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 with high yield and resistance to diseases and insect pests, and obtained SL28 through experiments. SL28 is a genetic variant with a mixed pedigree of French missionaries, mochas and Yementibica. The original goal of breeding SL28 was to mass-produce coffee beans with high quality and resistance to diseases and insect pests. Although the output of SL28 was not as large as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and black 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.

AA is a class name for the currency of raw coffee beans. The grade of raw coffee beans is generally AA,A,B,C, which mainly refers to the size of coffee beans. AA refers to coffee beans with larger particles, and coffee beans with particles of more than 17 mesh (17 mesh = 6.75MM).

SL28 is a delicious variety, suitable for growing in the middle and high altitude areas where leaf rust is not serious. It can produce 1.8 tons of raw beans per hectare and drink the charming sour plum flavor to reflect the national treasure of Kenya.

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