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Qianjie-Kenyan Coffee introduction

When coffee was first introduced to Kenya, Kenya was a British colonial country. In order to earn foreign exchange, the British colonial government widely promoted the cultivation of coffee in Kenya and shipped it to London for export after the beans were harvested. It was not until 1933, when Kenya passed a coffee law and established a coffee committee, that coffee sales were transferred back to Kenya.

The Kenyan government attached great importance to coffee sales, and the following year, in 1934, the government established a coffee auction system, and in 1935, a draft coffee grading system was formally drawn up to improve coffee quality. With the attention of the Kenyan government, the coffee industry has developed very successfully.

There are two main types of coffee cultivation in Kenya: large farms and cooperatives. Large farms generally have large acreage and independent coffee processing facilities. Most coffee production is composed of a large number of small farmers, cooperatives generally employ special managers to supervise the coffee processing process of farmers, and even fine to the management of each coffee tree.

Compared with shading planting in many high-quality producing areas, Kenyan coffee shading trees are not common, but are obviously much more unrestrained. In addition, Kenyan coffee rarely participates in certification, and restrictions on variety and environmental factors make the use of pesticides necessary, while organic certification that is popular in other countries is less common in Kenya. There are two coffee harvest seasons in Kenya, the main harvest season is from October to December and the second harvest season is from May to July.

Bourbon Bourbon was first brought to Kenya for planting. In the 1950s, the then agricultural research institution Scott Laboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts, subverting the long-standing prejudice of artificial breeding without excellent natural varieties. SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

In addition, like the choice of other coffee producing countries, the Kenyan government and the Coffee Research Institute (Coffee Research Foundation) are also trying to promote a new variety Ruiri 11 because of coffee production and disease resistance, but the continuous efforts have not won the recognition of coffee eaters, who agree that the taste of the new variety is lacking and the future of Ruiru11 remains to be seen.

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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