Where is the origin of Kenyan coffee beans? Kenyan coffee is sour and unsour, a sour aroma that surrounds the beam for three days.

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Qianjie-Kenyan Coffee introduction

Kenya is an important force in East Africa in the coffee world, and it is a leader in both its coffee quality and its business strategy. The excellent coffee produced here has a clear, bright and rising flavor throughout the front and back of the tongue. The flavor is complex and rich, with very interesting fruit flavors (berries, citrus) and even spicy flavors. Clean, bright, rare wine (grapefruit) quality.

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.

Double fermentation (Double Fermentation): in addition to the special varieties, the Kenyan treatment is also unique. This treatment is different from other washing methods in Central and South America. The washing tank has two layers. In the evening, the defective products of the harvested coffee fruit are removed. After removing the peel, the sticky shell beans are poured into the top fermentation tank. After fermentation all night (there is also dry body fermentation that does not enter the pool water), the shell beans are washed once in the morning, most of the pectin is removed, and then into the lower purification pool, secondary fermentation, the circulating water should be renewed every few hours to avoid smelly. Then the water system ditch is introduced to remove the residual pectin.

The second fermentation plus rinsing takes 36 hours, which is not over. Rinse the shell beans and soak them in the water tank for more than 12 hours. Washing in Kenya takes at least 48 hours, or even as long as 20 hours, which is several times longer than that in Central and South America.

Kenya's coffee producing areas are most famous for their seven major producing areas, Thika, Kirinyaga, and the western side of Mount Kenya (Mt. Kenya West, Nyeri, Kiambu, Ruiri and Muranga.

Among them, the foothills of Mount Mt.Kenya and Aberdare are the main producing areas.

Knowledge: Kenyan coffee producing areas are mainly distributed in Central Province, Eastern Province, Western Rift Valley Province and Nyanza Province.

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