Do you know which countries in Africa produce coffee? Brief introduction of Coffee producing area in Kenya

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Qianjie-brief introduction of coffee producing areas in Kenya

Coffee produced in Africa has a variety of flavors, and the span of flavor spectrum may be the first in the world. Different kinds of coffee not only have their own advantages, but also their flavor is easy to distinguish. Among them, Kenyan coffee belongs to the world-famous coffee, which is deeply loved by coffee fans.

Kenya produces the most aromatic and acidity coffee in the world. Flavors vary slightly from region to region, but most are characterized by a combination of unique fruit, berry flavors, citrus acidity and a rich, juicy taste. Only about 330 coffee farms in Kenya cover an area of more than 15 hectares. more than half of the coffee farms are small-scale farming, each covering only a few hectares. These small farmers gather into several farms, belonging to different company groups, each receiving coffee fruits from hundreds of small farmers one by one.

Kenya is a tropical region, with two rainy seasons a year and two harvests, with 60% concentrated from October to December and 40% from June to August. Coffee is mainly grown in volcanic areas from the capital Narobi to the mountains of Kenya at an altitude of 1600-2100 meters. This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder.

Kenya's coffee producing areas are most famous for their seven major producing areas, Thika, Kirinyaga, and the western side of Mount Kenya (Mt. Kenya West, Nyeri, Kiambu, Ruiri and Muranga.

Kenyan water washing is a cyclic repeated treatment after fermentation. On the day of harvest, the best quality coffee cherries are selected, peeled and fermented. The fermentation time is 24 hours, and then washed with clean river water after 24 hours. Then, it is fermented again with clean river water for 24 hours, and then washed, so it is repeated 3 times for 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72. This treatment allows coffee beans to ferment for a long time at low temperature, so that beans can have a brighter, cleaner but full flavor!

Knowledge Gift: Kenya is located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north and Tanzania to the south. Kenya is a big coffee country in East Africa and one of the most important and irreplaceable producers.

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