The processing method of Kenyan coffee beans what is the difference between the flavor of sun-washed and washed coffee beans

In Kenya, when it comes to coffee with a strong sour flavor, that is its typical representative, which can be said to be the most familiar coffee. Among the Kenyan producing areas, Neri Nyeri is the most common Kenyan coffee producing area in Taiwan, with rich and nutritious volcanic red soil at an altitude of 1200 to 2300 meters above sea level, giving rise to coffee beans of excellent quality, abundant yield and rich acid.

Classification of Kenyan coffee beans

Most Kenyan coffee beans, regardless of their producing areas and varieties, are graded according to the size of coffee beans, ranging from E, AA, A, AB, B, PB, and C. the most common types in Taiwan are AA and AB. Among them, Kenya AA, with moderate acidity and full texture, can be said to be the highest quality and most recognized by boutique coffee.

In Kenya's boutique coffee, in addition to being officially classified as AA and AB, Kenyan exporters also specifically classify Kenyan coffee beans. The common flavor categories are AA TOP, AA+, AA++, AB+, AB TOP and AA FAQ. Most raw bean manufacturers are tested by their own cups, and add TOP to coffee beans with high quality and special flavor (such as AA TOP, AB TOP), but The part of the flavor classification is marked by the manufacturer, and it is not directly related to the Kenyan coffee official.

In Kenya's boutique coffee, in addition to being officially classified as AA and AB, Kenyan exporters also specifically classify Kenyan coffee beans. The common flavor categories are AA TOP, AA+, AA++, AB+, AB TOP and AA FAQ. Most raw bean manufacturers are tested by their own cups, and add TOP to coffee beans with high quality and special flavor (such as AA TOP, AB TOP), but The part of the flavor classification is marked by the manufacturer, and it is not directly related to the Kenyan coffee official.

Kenyan boutique coffee beans

In 1930, Scott Laboratories laboratory published the SL series of coffee bean cultivation, which successfully planted varieties with both quality and resistance to the impact of the external environment. SL28 and SL34-SL28 were the fusion of French missionaries, mocha and YemenTibica coffee varieties, with excellent sweetness, changeable layers of flavor, but still balanced and smooth, while taste similar to citrus and black plum. Although the flavor of SL34 is similar to that of SL28, it is more mellow and full-bodied as a whole, and there are more changes in taste buds that extend from sour to sweet, which adds more sparks to the taste. Besides the pedigree of French missionaries and Yemen Tibica, SL34 also has more bourbon fusion and is more adaptable to the ever-changing climate.

In recent years, the emerging variety K7, mainly planted in low altitude areas, is also more drought-tolerant than other varieties because of its deep root development, while Batian and R11, like the SL series, are bred in the laboratory and are mainly used to enhance viability and resist diseases related to coffee beans.

Processing methods of Kenyan coffee beans

Kenya coffee beans are mainly processed by water washing and sun drying, of which water washing is the most common. Coffee farmers bring out the uniqueness of Kenyan coffee by soaking, fermenting, removing pulp, drying raw coffee beans and other fine steps. Kenya coffee beans, the most prominent feature is to drink fruit acid, berries and other aromas, the flavor is a bit similar to Wumei, Luoshen and other taste Because of the uniqueness of coffee's partial acidity, although it is impossible to capture the taste buds of all drinkers, coffee lovers who love strong acidity fall in love with the flavor of Kenya coffee beans. It's definitely an amazing feast!