The origin of Kenyan coffee beans the characteristics of coffee beans graded the taste of Kenyan coffee
The source of coffee in Kenya
When it comes to the African coffee industry, what we have to say is Kenya, which is adjacent to Ethiopia, the country of origin of coffee. Despite its border with Ethiopia, the introduction of Arabica coffee trees from Yemen in the 19th century did not bring much revenue to the local coffee industry until 1893 by the missionary Saint. The Austin mission brought Brazilian coffee seedlings (now widely believed to be bourbon species) to carry forward.
The current situation of coffee in Kenya
The coffee producing areas in Kenya are mainly Nyeri Neri, Kirinyaga Kirinaga and Murang'a Mulanka. In addition, Embu Embu and Laikipia Leikipia are also common. Beans are mainly from SL28 and SL34 in Scott's laboratory, as well as bourbon and Ruilu 11 from Brazil, and a variety called Batian has been launched in recent years.
The grading system of coffee in Kenya
E: elephant beans, more than 18 mesh, less in quantity
AA:17-18 mesh
AB:15-16 mesh, which is a mixture of A (more than 17 mesh) and B (over 16 mesh).
TT:AA,AB light beans selected by air flow separator
Round beans above PB:15
Light bean screened by air separator for CRV 12-14 mesh and PB
Under 12 eyes, there are more defective beans, light beans, chopped beans.
HE: beyond the above level
UG: raw beans that have not been graded according to official standards are UG
MH/ML: sun-cured coffee beans are generally considered to be of lower quality
The flavor of Kenyan coffee
Kenya is often treated with water washing, which is famous for its bright and complex berry and fruit flavors, with sweet aromas and dense acidity.
- Prev
What does the cleanliness of coffee mean? Clean and bright hand-washed coffee beans are recommended.
A few days ago, the street talked about the flavor and body of a cup of coffee. The flavor can attract your attention the most, while body reflects the taste of the coffee. The combination of the two gives you a three-dimensional sense of smell, taste and touch. Today, Qianjie is about cleanliness, which is also very important for coffee.
- Next
Why does the coffee become astringent and mixed smell when it gets cold? What is the suitable temperature for coffee?
There are few take-out hand-made coffee in Qianjie stores, but at the repeated request of guests, the barista in Qianjie will say, "it's best to drink coffee while it's hot, but it won't taste good when it's cold." I don't know if you have encountered this kind of situation, when you just brew your hand to make coffee, take a sip, it is fragrant and smooth.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?