Boutique Coffee beans Kenya Coffee beans AA (Kenya AA)

Kenyan coffee is characterized by distinctive fruit aromas and acidity, with a BlackBerry and grapefruit flavor and a hint of wine in the full-bodied palate. The bright fruit aroma and acidity of Kenyan coffee in shallow roasting are rated as like fruit tea, which shows its unique flavor. Among them, the well-known Kenyan AA is full of particles, rich in taste, and well received by the world.

Kenyan coffee is mostly planted on the slopes near Mount Kenya, about 1500 ~ 2100 meters above sea level. This height is suitable for the development of coffee bean flavor. Due to the lower temperature and slow growth in the mountain area, the aromatic components of coffee beans have been fully developed, and the sour taste is more obvious. Texture is also harder. Kenyan coffee is all Arabica species, which is mainly washed. There are four common varieties: Bourbon, Typica, Kents and Riuri 11. Kenyan coffee trees can bloom twice a year. Most coffee trees bloom in March and April after the long rainy season, and the harvest season lasts from October to the end of the year. Some coffee trees blossom in October or November and are harvested in July of the following year. Kenyan coffee has always been picked by hand, and farmers harvest only red ripe coffee fruit, and each tree is picked again about every ten days or so.

There are two types of coffee farms in Kenya. One is a large planting farm covering an area of more than five acres, but the average elevation is low. In the case of Kenyan coffee, the coffee beans of the large farms are of medium quality, while the best Kenyan beans come from small farms at higher elevations. Small farms are the main coffee production force in Kenya. Although each small farmer has a capacity of only 20 to 70 bags per season and is unable to invest in expensive washing treatment plants, small farmers are very United. Hundreds or thousands of households are gathered to set up a cooperative farm, and the water washing treatment plant is funded by the government. The coffee fruits picked by small farmers are sent to the cooperative farm for unified processing, and the production process is supervised by the Kenya Coffee Commission (CoffeeBoardofKenya, referred to as CBK). The management is quite strict, which ensures the quality of Kenyan coffee. Kenya bean washing processing technology and high standards of quality control, has always been an example of bean-producing countries.

CBK

Kenyan coffee is mainly graded according to shape, size and weight.

E

It means Elephant, like beans. Beans with more than 18 mesh, including common beans and round beans.

AA

17-18 mesh, usually the most expensive.

AB

15-16 mesh, A grade and B grade mixture, the output accounts for a large proportion, the price is affordable.

PB

Round beans account for about 10% of the total output.

C

12-14 mesh.

TT

Larger but lighter, smaller density, more unique level.

T

Under 12 eyes, the smallest and lightest.

MH / ML

Non-washed coffee beans, usually not picked by hand or overcooked, account for about 7% of the total output, taste bad but the price is very cheap.