How do African Kenyan boutique coffee beans grow? Introduction of Kenyan boutique coffee bean producing areas.

Bright sour, juicy taste, has always been a unique Kenyan label. Many coffee drinkers are resistant to sour coffee, but when they drink Kenyan coffee, they will be full of praise. The feeling of being wrapped in the whole mouth like juice, and the taste of tropical fruit like a virgin fruit will linger after drinking it. That's what a good Kenyan coffee bean should be.

Historically, the East African continent of Kenya, which is one of the famous birthplaces of mankind. The equator runs through the central part of the country, the Great Rift Valley of East Africa divides the north and south, and the northern neighbor is the coffee mecca Ethiopia. Kenya is located in the tropical monsoon region, savanna climate, March-June, October-December is the rainy season, the rest is the dry season, the annual temperature is 10 °C-26 °C.

Coffee is mainly grown in volcanic areas from the capital Narobi to the mountains of Kenya at an altitude of 1600-2100 meters. The low temperature in the high altitude mountain makes the coffee fruit grow slowly, the directional components of coffee beans are fully developed, and the soil is rich in phosphoric acid, which makes the fruit synthesize more acids than the fruits in other places.