The characteristics of Kenyan coffee beans the advantages of Kenyan water washing treatment the flavor characteristics of Kagumo treatment plant

Characteristics of coffee beans in Kenya

History: coffee trees were planted on a small scale in the 19th century-1893, European missionaries introduced coffee trees from the French island of Bourbon-1905, and coffee was grown on a large scale in Kenya in Britain.

Treatment: full water washing

Bean shape: fat and plump

Flavor: full-bodied raspberry, black plum juice, sour grapefruit, sweet sugarcane.

Altitude, geology, latitude, treatment and variety of Kenyan coffee have long been the heavyweight of boutique coffee.

Altitude, latitude, geology

The equator runs through Kenya, within ten degrees south and north latitude, is a tropical producing area, twice a year rainy season, harvest twice.

Mainly planted in the capital Narobi to the mountains of Kenya, elevation 1600-2100m volcanic land, fertile soil.

Mount Aigong, on the western border with Uganda, also produces good beans.

Unique variety

Originally introduced from Bourbon and Kent in India, Blue Mountain Tibica was later introduced from Jamaica and planted in Mount Egon.

Bourbon variety SL28, SL34: Kenya's unique sour BlackBerry fragrance.

SL28, SL34 granule fat, 17-18 mesh AA grade

Ruilu: 15-16 mesh AB grade.

Kenyan washing treatment method

Washing fermentation in Central and South America is rarely more than 36 hours, Kenya washing time is as long as 72 hours, fermentation 30-48 hours, and then 24 hours soaking in water, the flavor is bright and dry. After washing, the Kenyan net bed is placed on a special rack to dry, which is off the ground and does not absorb the soil smell on the ground.

Although it has the strong acid of Kenyan flavor, it has a strong sour taste but no depth. At present, Ruilu 11 only accounts for about 10% of Kenya coffee, although it is not much, but farmers often mix Ruilu 11 with SL28 and SL34 to sell, so be careful when buying, because the particles of SL28 and SL34 are fatter, mostly AA of 17018 mesh, and Ruilu 11 is smaller, so if you buy Kenya beans of uneven size, I am afraid they are mixed beans. It is worth mentioning that the washing time of Kenyan coffee is as long as 72 hours, while that of Central and South American beans is less than 36 hours, so Kenya's good washing technology makes the Kenyan coffee beans taste bright and dry. It can be said to be one of the representatives of fine coffee beans.

Kenyan coffee beans are mainly planted in the volcanic land around the capital Nairobi to the Kenyan mountains, and it is also the main producing area of boutique coffee beans. It was originally a blue mountain Tibica variety, but a bourbon variety appeared in the 1930s.

"SL28" and "SL34" have a unique sour BlackBerry flavor, coupled with the high phosphoric acid content in Kenyan soil, making Kenyan coffee always a winner at auction, but agricultural experts have made great efforts to develop "Ruilu 11".

Kenya AA Kagumo processing Plant (Kagumo)

When it comes to Kagumo coffee, it is a big deal. It once sold raw beans for $28 a pound at auction in 1997, and because this made some scientists wonder, "Why Kenya has such a good acid", it began to study organic acids. Up to now, hundreds of scientists around the world are still studying the organic acids in coffee, trying to find out the huge chemical code composition of coffee.

Kagumo Manor is not far from the capital Nairobi, and Kagumo is also a place name. Coffee makers in this small place have also formed the Kagumo Coffee Co-operative, whose members have struggled to occupy the processing plant in protest against unfair acquisitions and corruption in legal acquisitions. Kagumo Manor is famous for its rich and elegant flavor.

■ country: Kenya

■ production area: Kagumo processing Plant

■ level: AA

■ treatment: washing

■ flavor: Wumei, caramel. Plums. The acidity is bright and changeable.

Flavor description:

Dry fragrance is black plum, citrus and orange, with grapefruit, lime, citrus, black plum, blackcurrant and BlackBerry when sipped, and the finish is orange peel candied fruit with strong and bright acid value, solid and full taste, sweet and sour and juicy Kenya tone.