How about Kenyan coffee? is Kenyan and Kenyan coffee the same kind?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-Kenyan Coffee introduction

Kenya is located in eastern Africa, the equator runs through its central region, and the East African Rift Valley runs from north to south. It is bordered by Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and South Sudan to the north, and the Indian Ocean to the southeast. The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee.

Kenyan coffee is mainly grown in fertile volcanic land at an altitude of 1600 to 2100 meters. The soil is rich in phosphoric acid, which gives Kenyan coffee its unique acidity and sweetness. In addition, the bourbon variants SL28 and SL34, unique to Kenya, have a delicate and elegant taste spectrum and excellent alcohol thickness. Finally, Kenya uses its rich water resources to create a double fermentation washing method, which takes at least 48 hours or even 72 hours, which is an important reason for the clean and clear taste of Kenyan coffee.

In 1933, the Kenyan government set up an official agency, the Kenya Coffee Agency (CBK), which is responsible for purchasing, identifying, grading the country's coffee beans and then selling them at weekly auctions without grading. CBK only acts as an agent, collecting coffee samples and distributing them to buyers so that they can determine the price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers a price below the market price. Kenyan coffee beans have a strict classification, and the best coffee beans are shiny, delicious and slightly alcoholic. Quality-conscious Germans and Scandinavians have long been long-term buyers of Kenyan coffee.

Kenya is divided into AA,AB,C,E,PB,TT,T,ML,MH according to the size and shape of coffee beans. These grades mainly distinguish the shape and size of beans, but not absolutely represent the quality of beans. Many people believe that beans with larger grains contain more oils that produce the aroma of coffee, and because of this, beans with larger grains are more expensive in the market. Take Kenya AA as an example, in the same level of beans, the highest grade is manor beans, and then the general AA,AB grade compared with AA,C grade is smaller beans, E level is extra-large elephant beans, TT, T, ML, MH are local non-flowing beans.

According to the quality of coffee beans, Kenya uses a digital grading method to distinguish the quality of coffee, but this digital grading method is not publicized in China, so few people know about it. Therefore, the grading is based on particles, and the PB with different shapes is about the same as AA, but if it is manor, it is two or one grade respectively. For example, AB Manor beans are about the same as AA and PB.

Knowledge expansion: TOP this is to cup test results to do grading, at present is not the official Kenyan national classification standard, exporters to add their own classification, there are inevitably commercial behavior factors to consider, so can only be used as a reference, all still have to return to their own baking cup test, is the correct reality.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

END