Famous coffee producing area in Africa | the producing conditions of Kenyan coffee breed the smell of sour fruit.

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

The Kenyan boutique coffee industry is different from the general, mostly in the form of a combination of small farmers, wet treatment plants and cooperatives. Farmers will send the harvested coffee cherries to nearby processing plants or cooperatives in the shortest possible time. At the same time, cooperatives also regularly send staff to tutor local farmers to ensure that each producer has professional planting skills to maintain the quality of coffee.

The history of coffee cultivation in Kenya can be traced back to the end of the 19th century. Coffee trees were introduced from neighboring Ethiopia in the north and improved by their own varieties. At present, the common varieties are Bourbon, Kents,SL34, SL28, Typica and Riuri 11. Now about 90% of the coffee varieties are SL34 and SL28.

The new variety Batian published in 2007 has not been planted in large quantities. The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. All high-end coffee in Kenya is washed, while the low-grade products of sun-dried beans (non-washed buni) are for local use only.

The most important feature of Kenyan coffee is its obvious acidity, which at the same time brings obvious fruity and raspberry aromas. it can be called a heavy taste grade, and those who like it will fall in love with it. The most common Kenya coffee has flavors such as black plum juice and Luoshen scented tea. If you don't like these flavors, you should stay away!

Around Mount Kenya (MT. KENYA, volcano) and Elgang Mountain (MT. Elgon), the more famous producing areas are Meru, Thika, Nyeri, Nakuru, Embu and so on. The topography of Kenya is complex and changeable, with plateaus, deserts, canyons and grasslands. Coffee producing areas are spread all over the central and southwestern and eastern plateaus at elevations of 1000 to 2500 meters, such as Mount Kenya in the middle, Aberdare Zone in the west, Nyanza, Kasii and Bungoma in the west, and Kericho and Nakuru in the east. The treatment method of raw bean is mainly water washing, the grading method is graded by particle size, and its practical value is determined by cup test.

The highest grade coffee beans are AA (large granulated beans left on the 7.2mm screen), A (the second largest granulated beans left on the 6.8mm sieve), B (medium granulated beans left on the 6.2mm sieve), C (all small granules less than B), PB (oval granulated beans), and TT and T beans that are too light and too small. Grade An and B beans are mixed and exported, called AB. The Kenyan authorities (CBK) are very demanding on coffee beans, using consistent packaging, coupled with good quality and good texture, so coffee lovers will never forget to enjoy a cup of Kenyan coffee.

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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