The characteristics of berry-flavored coffee of TOP at high altitude in AA, Kenya and the introduction of Kenyan producing areas

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Kenya is located in Ethiopia and southern Yemen, only hundreds of kilometers away from the two world producers, but the history of coffee cultivation in Kenya is far inferior to that of these two countries, until 19 missionaries were brought to Kenya. German and British colonists further developed Kenyan coffee farms. Kenyan coffee trees grow in the mountains to the north and west of the capital Nairobi, and there are two main producing areas: one is the southern slope of Mount Gilinia, Kenya's highest peak, which extends to the south, close to the equator, which is the largest producing area in Kenya, and a smaller one, the eastern slope of Mount Elgon (on the border between Uganda and Kenya). The mountains of Kenya have rich red volcanic soil, and coffee is grown at a height of 1500mur2100 meters in a sea bar. Coffee farms in Kenya are very small, with some planting areas of less than an acre. Kenyan coffee blossoms twice a year, from March to April after the rainy season, and from October to November. Kenyan coffee has always been picked by hand. The coffee grown in Kenya is the bourbon tree of Arabica, with a chic wine taste and a long finish, which is mellow and smooth that Ethiopian and Yemeni coffee does not have. Ice classifies coffee according to the size, weight and shape of coffee beans, and can be divided into AA++/AA+/AA, AB, etc.

Introduction to Qianjie Coffee, Kenya AA High altitude TOP

Origin: Kenya

Production area: Nyeri

Manor: Thiriku

Altitude: 1500 m

Treatment: exquisite washing

Grade: an ATOP

Variety: SL28/SL34

Flavor: highly aromatic, full-bodied, with fruit flavor, sour wolf delicious, rich taste, rich aroma. It tastes like BlackBerry and grapefruit.