Boutique Coffee processing Plant introduction: Guruaili processing Plant in Embu, Kenya

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No country in the world attaches as much importance to the production of high-quality coffee as Kenya, so Kenya can be regarded as the best model student for coffee producers in the world, because all Kenyan coffee must be uniformly purchased and graded by the Kenyan Coffee Bureau (Coffee Board of Kenya,CBK) set up by the government every Tuesday. The official Nenobi Coffee Exchange (the Nairobi Coffee Exchange) is open in the capital because this open system managed by the government encourages more than 570000 small coffee farmers in all Kenya to get a good price as long as they are of good quality.

As a matter of fact, the Kenyan government still has a lot of support for its efforts. The government provides a large number of small coffee farmers with the skills to grow coffee, tutoring nearly 300 agricultural transportation and marketing cooperatives (a bit like Taiwan's agricultural production and marketing classes) in better handling of raw beans, and the Kenyan Coffee Bureau (CBK) devotes itself to the production, quality research, sales, and even financial guidance of the coffee industry. It has created the unparalleled charm of the quality and flavor of Kenyan coffee.

Coffee buyers all over the world love it, and Kenya Coffee is also very popular in Taiwan's coffee market.

Surrounded by Mount MT.KENYA and Mount MT.Elgon, the more famous producing areas are Meru, Thika, Nyeri, Nakuru, Embu and so on. The topography of Kenya is complex and changeable, with plateaus, deserts, canyons and grasslands. Coffee producing areas are spread all over the central and southwestern and eastern plateaus at elevations of 1000 to 2500 meters, such as Mount Kenya in the middle, Aberdare Zone in the west, Nyanza, Kasii and Bungoma in the west, and Kericho and Nakuru in the east. The treatment method of raw bean is mainly water washing, the grading method is graded by particle size, and its practical value is determined by cup test.

The highest grade coffee beans are AA (large granulated beans left on the 7.2mm sieve), A (the second largest granulated beans left on the 6.8mm sieve), B (medium granulated beans left on the 6.2mm sieve), C (all small granules less than B), PB (oval granulated beans), and TT and T beans that are too light and too small. Grade An and B beans are mixed and exported, called AB. The Kenyan authorities (CBK) have very high requirements for coffee beans, with consistent packaging, good quality and good texture, so coffee lovers will never forget to enjoy a cup of Kenyan coffee.

The history of coffee cultivation in Kenya dates back to the end of the 19th century. Coffee trees were introduced from neighboring Ethiopia in the north and improved by their own varieties. At present, the common varieties are Bourbon, Kents,SL34,SL28, Typica and Riuri 11.

About 90% of the coffee is now grown in SL34,SL28. The new variety Batian published in 2007 has not been planted in large quantities. The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. All high-end coffee in Kenya is washed, while the low-grade products of sun-dried beans (non-washed buni) are for local use only.

[production area] Embu Enbu production area

Murue Muruya Cooperative

SL28, SL34

[annual rainfall] 1800-2000 mm

[altitude] 1760 m

Washing treatment, African bed solarization

[cup test] carambola, fig, mulberry, black plum and tail rhyme have blackcurrant flavor.