Is Kenya of Brazilian descent? The source of coffee cultivation in Kenya

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Introduction to Kenyan coffee on Qianjie. It was not until the beginning of the 20th century that it began to engage in coffee cultivation. The 19th century missionaries introduced Arabica coffee from Yemen, but did not plant a large number of them until 1893. It was not until 1893 that coffee was cultivated on a large scale after the introduction of Brazil's ancient "bourbon" coffee seeds. That is to say, the current Kenyan coffee breed has Brazilian blood. Because of the differences in water, climate and handling methods, the taste of Ken Kui beans is quite different from that of Brazilian beans.

The Origin of Kenyan Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported to Kenya through Southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Kenyan coffee is mostly grown at an altitude of 1500 Murray 2100 meters and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The cleaning station sends the washed and dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffee is collected together, and the growers charge the average price according to their actual quality.