Kenya coffee beans, Kenya coffee beans

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Qianjie-introduction to coffee grading in Kenya

The characteristics of Kenyan coffee:

Kenya's coffee and coffee producing areas are mainly concentrated in Mount Kenya (Mt. The plateau area represented by Kenya (elevation 1500-2100m). The main producing area is the central tropical climate, acid red volcanic soil brings multi-layered fruit and wine acidity to Kenyan coffee, such as citrus and berries. Kenyan soil is rich in phosphoric acid to bring unique bright acidity to Kenny coffee.

Common grades of washed Kenyan coffee:

Hand-picked coffee fruit, after hand-picked, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, after about 36 hours of fermentation, placed on a metal grid for sun drying, in the processing plant to remove the seed shell (parchment) to become a blue-green appearance of Kenyan raw beans. According to the size (size), shape (shape) and weight (weight) of these raw beans, they are divided into

E:kenya E, elephant beans, above elephant bean,18 (including round beans)

AA:Kenya AA,17-18 mesh

AB:Kenya AB,15-16, which is a mixture of An and B.

Grade An above 17 items (6.8mm)

Grade B above 16 mesh (6.3mm)

Light beans selected by TT:AA and AB by airflow separator

Over PB:Kenya PB,15, round beans and peaberry account for about 10% of Kenyan coffee.

CRV 12-14 mesh and PB light bean screened by air flow separator

Under 12 eyes, there are more defective beans, chopped beans and light beans.

HE: beyond the above level becomes HE (Hulled Ears)

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

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