Kenyan coffee beans | introduction of Kenyan boutique coffee beans production areas. What is the difference between K72 treatment and universal treatment?
The flavor of coffee is inseparable from the soil in which it grows. Bright sour has always been the regional flavor of Kenyan coffee, although its coffee industry was introduced during the British rule in the 20th century, and its goal of high-quality products has led to a rapid increase in its development speed and market popularity.
The British introduced coffee beans from the French island of Reunion in 1883. In 1992, Kenya established Scott Labs to engage in coffee cultivation research. More than 10 years after its establishment, it has cultivated a variety of coffee varieties for Kenya, among which the famous SL28 and SL34 varieties are now the main coffee varieties in Kenya.
The Kenyan government established the Nairobi Coffee Exchange and started the auction system of Kenyan coffee beans, which provides a good trading and promotion platform for the coffee growing industry. Kenyan coffee beans are graded according to coffee bean diameter and cup test results, according to the size, shape and hardness of coffee beans, from high to low as AA or AA+, AB, PB, C, E, TT, T.
AA grade with excellent quality (flavor, taste) in AA Plus (AA+) cup.
AA particles: size (Screen Size) 17-18 mesh.
AB particles: size (Screen Size) 15-16 mesh, accounting for the majority of output.
C particles: those whose size (Screen Size) is smaller than AB.
TT from AA and AB beans: lighter beans blown out with an airflow filter.
T from Class C beans: lighter beans blown out with an airflow filter.
E Elephant Bean: two beans into one of the large mutant beans, also known as elephant ear bean Elephant ear.
PB Peaberry: classified by appearance, independent of flavor weight.
For the raw coffee beans of AA grade and AB grade, the special classification of cup test results (not officially recognized by Kenyan countries, made by exporters) is added, and the order from high to low is TOP, PLUS (+) and FAQ.
There is a general consensus in the coffee industry that washed coffee beans generally feel more sour than sun-cured coffee beans, and Kenyan coffee beans prove this point. In the process of washing, coffee beans absorb citric acid, acetic acid, malic acid and other acids that can be felt on our tongue, but the common treatment time is no more than 36 hours, but the Kenyan treatment lasts as long as 72 hours, so the cup is called K72 treatment.
The Kenyan Asalia boutique coffee beans introduced from Qianjie Coffee have been brewed according to the standard of the store, with bright acidity in flavor, such as tomato and black plum, juice-like taste, and a series of flavors such as berries and tea in flavor.
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