Influence of coffee bean producing area and its natural environment on coffee flavor and taste characteristics of Kenyan coffee

African coffee Kenyan coffee producing area

First of all, let's take a quick look at Kenyan Coffee, which is located in East Africa and connected to Ethiopia. Kenya has low latitudes and passively runs through the Anfei Rift Valley. Coffee was introduced into Kenya by Britain at the end of the 19th century. Most Kenyan coffee grows at about 1500-2100 meters above sea level and is harvested twice a year.

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The environment is located in the tropical monsoon area, but affected by its high topography, it is a savanna climate with great seasonal differences in precipitation. Affected by the monsoon climate, coffee can be harvested twice a year. Because of the lower temperature and slower growth in the mountain area, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans.

Boutique coffee producing areas are mainly from the following counties: Nyeri Neri, Kirinyaga Kirinaga, Murang'a Mulanka. In addition, Embu Embu and Laikipia Lecipia are also more common.

As can be seen from the picture, the well-known producing areas are all located around Mount Kenya, and the seven major producing areas are the most famous, including Neri, Sika, Kiambu, Kirinaga, and the west side of Mount Kenya.

Let's focus on today, let's first take a look at Nyeri Neri, Kirinyaga Kirinaga, and Murang'a Mulanka, these three producing areas.

Kirinyaga Kilinaga (another name for Mount Mount Kenya). Mount Kenya is the second highest peak in Africa. Kirinyaga comes from the Kikuyu, meaning "white mountain" and is considered to be the place of the gods.

Let's take a look at Murang'a Mulanka. Mulanka County in Kenya is located in the central part of Kenya. Coffee beans are grown between 1750 and 1950 meters above sea level. Coffee is the main cash crop for most people.

Neri has always been a classic coffee producing area in Kenya, relying on Mount Kenya, with a favorable environment for coffee growth.

The Kenyan beans of Qianjie Coffee are produced at sasina Manor in Kiambu, at an altitude of 1500-2000 meters, with plenty of sunshine and fertile soil. Belongs to the acid red soil, the soil quality is loose, the soil layer is deep, the drainage is good he is the bourbon variety SL28. This bean has a great sense of sweetness, balance and complex flavor, as well as citrus and black plum characteristics.