African Region Coffee Bean Characteristics Coffee Grade AA Only Kenya is worth drinking

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Qianjie-Kenyan Coffee introduction

Ethiopian coffee has a strong orange flavor, while Kenyan coffee has strong raspberry aromas, sour aromas of black plum juice and grapefruit, and sweet sugar cane. The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the most distinctive features of African beans, and they are also the most fascinating to coffee fans, including elegant and flavored Uganda, clear and enthusiastic Rwanda and other producing areas, all with the enthusiasm and vitality of the African continent.

Kenya has a history of growing coffee beans for only a hundred years. In the 20th century, Kenya began to develop the coffee industry on a large scale under the leadership of British and German colonists. Today, Kenyan coffee production units are dominated by small plantations with an average area of only half an acre.

Although Kenya produces 49980 metric tons of coffee beans per year, far less than the top in the world, Kenyan coffee beans have many followers in the boutique coffee industry and are currently exported to developed countries in Europe and Asia. Buyers are world-class quality buyers.

Most of Kenya's coffee crops are grown in the fertile, loose, acidic volcanic red soil of the highlands north and east of Nairobi. There is plenty of light and good drainage, and the elevation is between 1400 and 2000 meters. Because the higher the altitude, the greater the temperature difference between day and night, the ripening cycle of Kenyan coffee is longer than that of low altitude, so it has higher density and rich flavor. Kenyan coffee, known as the "Cup of connoisseurs" (Connoisseurs' Cup), is famous for its rich aroma, vibrant acidity, full mellowness and elegant red wine flavor.

The taste of coffee beans varies with particle size. Take the three most common categories, AA, AB and PB, as examples:

Full-grained AA grade beans have thick meat, good heat permeability, mellow taste, good expansibility, aroma and sweetness. This grade of coffee is often considered by many to be one of the best coffee in the world. Although the AB grade is not as solid as AA, it has more vivid acidity and unique sweetness balance. The PB grade results from mutations in about 5% of coffee fruits. Because only a single bean grows in a coffee fruit instead of the regular two, the nutrients are more concentrated and the beans have a sweeter and more complex taste.

Knowledge: the common Kenyan coffee taste is not strong, with a refreshing sour taste and unique fruit flavor, some slightly spicy, some with red wine flavor, is the entry choice for people who do not like bitter taste.

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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