Introduction of coffee bean producing areas in Africa | A brief introduction to the flavor and taste characteristics of coffee varieties in Kenya

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Qianjie-African Coffee producing area brief introduction of Kenya Coffee producing area

Coffee-growing areas are located in the west, the Rift Valley, central Kenya and Mount Kenya. Coffee is grown in high potential areas between 1400 and 2200 meters above sea level, with temperatures between 15 and 24 degrees Celsius, and grows in deep, well-drained red volcanic soil. More than 99 per cent of coffee in Kenya is Arabica coffee, and the main varieties are SL 28, SL 34, K7, Ruiru 11, Batian and Blue Mountains.

The coffee producing areas in Kenya are mainly concentrated in Mount Kenya (Mt. The plateau region represented by Kenya). The elevation here is generally between 1400 and 2100 meters, and the tropical climate and acidic red volcanic soil provide a natural and suitable growing environment for coffee. The lower temperatures in the high-altitude mountains of Kenya prolong the ripening period of coffee beans, which can fully accumulate the complex aroma of the fruit. Kenyan coffee is best known for its seven major producing areas, including Nyeri, Thika, Kiambu, Kirinyaga, Ruiru, Muranga and the western side of Mount Kenya (Mt. Kenya West).

In general, Kenyan coffee has a unique bright acidity with tropical fruit flavors of blackcurrant, grapefruit or lime, tomato or tamarind, and pineapple.

The common SL-28 and SL-34 tend to be juicy and vibrant, while the bourbon varieties of French missionaries show more creamy and lemon flavors.

The flavor also varies from region to region. Coffee in Neri County tends to contain more fructose, juicy taste and strong sour taste. Coffee in Enbu County usually has more brown sugar and is generally more balanced. Kirinaga coffee has more floral aroma, more refined quality and complexity.

Kenyan coffee bean Kenya AA

Origin: Kenya

Producing areas:

The way in which the raw beans are placed:

Flavor: full-bodied and fruity, with wild sour taste.

The quality of Kenyan coffee is quite good. Except for Kenya, which is all on the highlands, coffee beans are grown at an altitude of 4000-6500 feet. Another feature is that the quality control of the entire Kenyan coffee beans is carried out by the local Kenyan government Coffee Administration. And adopt a transparent coffee bean auction system.

AA or AA+ stands for the highest grade, followed by AB, PB, C, E, TT, T.

Knowledge expansion: Kenyan coffee varieties are all selected or mixed-race improved varieties, as well as chemical fertilizers, pesticides and sun-exposed inorganic planting methods.

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!

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