Detailed introduction of the method of Variety treatment in African Coffee producing areas in Kenya

African Kenyan coffee

Origin:

It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffee is collected together, and the growers charge the average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers. The Kenyan bourbon was introduced to Kenya from Brazil, but its flavor is quite different from that of the Brazilian bourbon. Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level, which is suitable for coffee beans to develop their flavor, because the mountain temperature is lower, the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity is more obvious and the texture is harder. On the other hand, Brazil does not have the advantage of Kenya in planting altitude, which leads to the difference in flavor between Kenya and Brazil.

Coffee producing areas:

Central: Qianbu (Kiambu), Neri (Nyeri), Kirin Yajia (Kirinyaga), Mulanga (Muranga), Anbu District (Embu), Machakos District (Machakos), Ruilu (Ruiri), Sika (Thika).

West: Kisii, located in Mount Elgon (Mt. Bungoma district of Elgon).

Coffee varieties:

SL28 、 SL34 、 Ruiru11 .

Coffee processing method:

Most of them are water washing treatment.

Kenya Coffee grading Standard:

Kenya coffee beans are graded according to their size, shape and hardness: AA or AA+, AB, PB, C, E, TT, T from high to low. In addition, the two grades of coffee beans, AA and AB, will also be scored by cup test and added to the special classification of cup test results (not officially recognized by Kenyan countries, made by exporters), followed by TOP, PLUS (+) and FAQ from high to low.

The grading of Kenyan coffee has nothing to do with the flavor of coffee beans.

The mode of growing coffee beans in Kenya:

There are two main types, large plantations and agricultural cooperatives, which account for 25% and 75% of Kenya's coffee-growing land, respectively. Among them, there are more than 3000 large plantations and 270agricultural cooperatives in Kenya, which are composed of 700000 small farmers growing coffee.

Harvest time:

Kenya has two seasons of coffee picking a year, with October to March as the main picking period. Therefore, December to May is the main shipping period for Kenyan coffee, and August and September are the shipping period after the coffee picking period from May to August.