East African Coffee Kenya Coffee Industry Story and Arabica Coffee Flavor

Kenya's coffee industry is known for its cooperative system of grinding, selling and auctioning coffee, as well as a high proportion of odor farm production. The East African country Kenya is the 21st largest coffee producer in the world, producing more than 50 million kilograms (112 million pounds) in 2006. Coffee exports account for about 5% of Kenya's total exports. It is estimated that 6 million Kenyans are directly or indirectly employed in the coffee industry.

Although it is close to Ethiopia, which is widely believed to be the place where people began to throw coffee grains into the sea, coffee was grown in Kenya until 1893, when missionaries sacrificed to import bourbon coffee trees from Brazil to Kenya. These trees are descendants of trees found in Brazil and would have been used to develop France's mission had they not been sacrificed as a result of importing them.

At first, coffee was grown mainly on large British-run farms, which were stinking, so they were moved to the mountains and auctions were held in London. However, in 1933, Kenya enacted the Coffee Act, established the Kenya Coffee Commission and established the Kenyan auction system. In 1954, Kenyans controlled only 5000 acres of coffee farms. It was not until the Maomao uprising that began in 1952 that Kenya began to control most of Kenya's coffee production.

Arabica coffee is the main coffee variety produced in Kenya. Although all coffee harvested from any region varies from farm to farm (and even crops), Kenyan coffee has some characteristics that distinguish it from other producing areas. Kenyan coffee is usually medium-bodied and clean, typical of East African coffee, sometimes with citrus flavors. In addition, many Kenyan coffee is thought to have a wine taste and a sour taste.

Kenyan coffee has a graded system.

After grinding, the coffee beans are assigned a grade according to the characteristics of the coffee beans, especially the size. Although many people think that soybean size is a sign of quality, it is important to note that it is only one of many factors that determine high-quality coffee. Although coffee grading standards have been published, this is not an accurate process. The Kenyan Coffee Agency calls grading "an art". They are divided into: e, AA, AB, PB, C, TT, T and Buni. Buni is unwashed coffee, which is not picked from the tree, but falls off when it is ripe. The resulting coffee is generally sour, so this grade of coffee is cheap. About 7% of Kenyan coffee reaches this level.

In Kenya, the most common method of making coffee is Kahawa (bitter coffee), which is characteristic of Kenyan coastal cuisine and is especially popular with older men.

It is usually brewed in a high-copper kettle under a charcoal stove. Coastal residents borrowed this coffee brewing method from the ancient Arab world.