Quality Standard and Flavor and taste characteristics of Kenyan Coffee Raw Bean Cup | main varieties of Kenyan Coffee

Kenyan raw beans are briefly introduced at http://bak.gafei.com/kafeidou/20210707142919.html. Today, the editor focuses on cooked beans, how he cup tests and what the criteria are.

Basically, Kenyan coffee is sent to the government-established Kenya Coffee Agency (coffee board of Kenya,CBK) for cup testing and grading.

First, raw bean quality: raw bean days, raw bean color and raw bean defects.

Second, the quality of cooked beans: the middle line, the condition of cooked beans (if there are no white beans) and defects of cooked beans. Third, cup test quality: acid quality, alcohol thickness, flavor and negative taste.

The skill of quick screening according to the quality of the cup

As Kenya's main harvest season is very intensive and there are not many batches, frequent cup testing is almost a common situation among large cooperatives and major traders in processing plants, while there is a set of techniques for quickly screening out high-quality batches. That is, the so-called three major indicators: acidity, alcohol thickness, flavor, and 1, 2, 3 represent different grades of quality respectively (1-6 grades if commercial grades are included) Details are as follows:

Acid quality

1: Strong (acidity 1), indicating that the sample has strong and good acid quality. 2: Good (normal grade +), the acidity is clear and good.

3:Reasonable (normal grade), average acidity but no negative sour taste.

Alcohol thickness

1: Heavy, strong tactile texture and good quality.

2: Good, the texture of the touch is good.

3: Reasonable, has the touch, the texture is not good, but also does not have any shortcoming.

Flavor

1: Strong, strong and good flavor.

2: Good, the flavor is good.

3: Some, it has some flavor, which is not obvious but has no disadvantages.

It is common for Kenyan local cup testers to say something when testing the cup: 1-2-1, 2-2-2 or 1-3-3, etc., these are all master fast sieving methods! 1-2-1 means that the acidity and flavor are very strong (both are 1), but the alcohol thickness is good (get a grade of 2). If it is 1-1-1, the land price will probably exceed $15 per pound!

When testing Kenyan beans in a cup, buyers will describe its beautiful raspberry acid, citrus flavor or rich aroma and well-balanced touch, and then rely on the cup to test the total score (whether it's the American Fine Coffee Association rating scale or the buyer's own scoring model). But the speed is usually too slow to cope with a wide range of samples. At this time, such as borrowing the fast sieve cup test method of Kenyan local experts, it will have another effect.

When buying rice, I still use blind testing. I don't look at the treatment field or the variety. I first take the batches with high scores, and then use the sample code to trace the treatment field, variety, and treatment method.

The varieties provided by most washing stations are still mainly SL28 and SL34, supplemented by a small amount of Ruyilu 11 (Ruiru11), and there have been more Batien varieties in the past three years.