Main Coffee producing areas in Africa | A brief introduction to the influence of Climate on Coffee varieties and flavors in Kenya

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A brief introduction to the growing conditions of Kenyan Coffee from Qianjie-African Coffee producing area

Kenya KENYA

Kenya, located in East Africa, is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers, wet treatment plants and cooperatives. Kenyan coffee is mainly treated with water. Coffee trees are mostly planted in mountainous areas ranging from 1400 meters to 2000 meters above sea level. There are Ruiri, Thika, Kirinyaga, and Mt in the producing areas. Kenya West, Nyeri, Kiambu and Muranga. Among them, the foothills of Mt.Kenya and Aberdare are the main producing areas. Kenya coffee is graded according to particle size and flavor. The particle size of AA, AB and PB,AA is 17 mesh and 18 mesh, and AB is 15 order and 16 order. PB is PEABERRIES. If the flavor grade is TOP, PLUS and FAQ,FAQ- "Fair to Average Quality", there will be some slight defective beans, but the flavor will not be affected.

The main varieties of Kenya are SL28 and SL34. It was cultivated and named by the "Scott Laboratories" laboratory in 1930. According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mochas and Yemens Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests.

Although the yield of SL28 is not as high as expected, copper leaf and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics. While SL34 is similar to SL28 in flavor, except for its complex acidity and great sweetness, it is heavier, more full-bodied and cleaner than SL28. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to know the unique Kenyan coffee beans.

Central Kenya produces the most coffee beans, and the best quality coffee beans also come from the central region. At present, western Kenya is also interested in growing coffee, such as Kisi Kisii, Trans-Enzoya Trans-Nzoia, Keiba Keiyo, Malagua Marakwetfm region.

NYERI

Neri Nyeri is one of the boutique coffee producing areas in Kenya, and the center is the Kenyan volcano (extinct volcano). The red soil of the volcanic soil produces the best beans in Kenya, so agriculture is the most important industry in the region, and coffee beans are one of its main cash crops. Compared with the big landlords, Niri is generally a small farmers' cooperative, harvesting twice a year, and high-quality beans appear during the main harvest period.

Altitude: 1200-2300m

Harvest: first harvest: October to December, second harvest: June to August

Variety: SL-28, SL-34, Ruiru 11, Batian

Knowledge expansion: washing will brighten the acidity of coffee beans and reflect rich fruit flavors. Kenyan coffee with bright fruit aromas and acidity is regarded as a favorite product of many people in the coffee industry. Kenyan coffee has thus won the reputation of "cup of connoisseurs".

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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