The grade of Kenyan beans several varieties of coffee in Kenya
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Even before the end of the colonial era (which actually began in 1934), Kenya's coffee industry was based on the government's weekly public auction system. This transparent system is based on Kenya's Coffee Act of 1933, a measure to transfer control of coffee sales from London to Kenya itself, which establishes a quality-based pricing system. High-quality coffee can be sold at a higher price. These auctions held at the Nairobi Coffee Exchange are widely regarded as the most transparent price discovery and distribution system for high-quality green coffee in the coffee world and provide inspiration for the auction of premium cups. Competition for the best locations is often fierce, especially from well-known real estate and co-ops, as well as for the highest-rated AA coffee beans. The rating in the Kenyan system is only a measure of bean size, not defect tolerance (AA is screen 17, 18, AB, screen 15, 16, tolerance is less than 10% of screen 15).
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Kenyan Coffee History Kenyan Coffee Origin characteristics of Kenyan aa Coffee
For more information on coffee beans, please follow the Coffee Workshop (Wechat official account cafe_style) although it is close to Ethiopia, where coffee was born, coffee was relatively late grown in Kenya was first introduced by Scottish missionaries and then commercialized around 1900. Although it started late, it is now famous for having the best coffee in the world.
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Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) in front of the street Yega Sheffield washed fruit Tintin Coffee introduction Guotintin Cooperative, located in the Waka producing area at the southeast end of Yega Sheffield, it was originally part of the Waka Cooperative of YCFCU of the Yega Sheffield Alliance. But later, with the pursuit of the traceability of raw coffee beans,
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