Well-known coffee raw beans introduce Kenyan coffee raw beans

Kenya AA Green Bean

Coffee arrived in Kenya in the 19th century, when Ethiopian coffee drinks were imported to Kenya via South Yemen. But it wasn't until the early 20th century that bourbon coffee trees were introduced by the St. Austin Mission. Kenyan coffee is mostly grown at altitudes of 1,500 to 2,100 meters and harvested twice a year. To make sure only ripe berries are picked, people have to make about seven rounds through the woods. Kenyan coffee is grown by smallholders who harvest the coffee and send it fresh to a cooperative washing station, which sends the washed and dried coffee to the cooperative in the state of "parchment beans"(i.e. beans covered with an endocarp)("parchment beans" are the final state of the beans before peeling). All coffee is collected together and growers charge an average price based on its actual quality. This method of buying and selling generally works well and is fair to both growers and consumers.

Kenya's coffee is grown near Mount Kenya in the middle and is sometimes named after the capital Nairobi to ensure its quality. Here beans are graded according to size, the largest is AA, then A and B, etc., and have nothing to do with the origin, so the same AA beans, quality and characteristics may vary greatly. Except for Yemen and Ethiopia's dry mocha, most coffee on the continent is washed. With state support, Kenya's washed arabica beans are of high average quality and are handled with considerable care. Good Kenyan beans not only have the same strong acid as mocha, stimulate the sides of the tongue, it even has mocha lack of rich texture, in African coffee, it can brew a balanced drink. The Kenyan government takes the coffee industry extremely seriously, and it is illegal to cut down or destroy coffee trees here.

Kenya's coffee buyers are world-class buyers of premium coffee, and no country grows, produces and sells coffee as consistently as Kenya. All coffee beans are first acquired by the Coffee Board of Kaeya (CBK), where they are appraised, graded and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Board acts only as an agent, collecting coffee samples and distributing them to buyers so that they can determine price and quality. Nairobi auctions are held for private exporters and the Kenya Coffee Board pays growers below-market prices.

The best coffee grade is Pea Berry Coffee (PB), followed by AA++, AA+, AA, AB, etc., in that order. Fine coffee is shiny, delicious and slightly aromatic. Coffee professionals consider Kenyan coffee to be one of their favorite products because Kenyan coffee contains every feeling we want from a good cup of coffee. It has a wonderful, satisfying aroma, balanced acidity, well-proportioned particles and excellent fruity notes. Baking method: Deep taste: Strong acid and fragrant, especially praised by "Kenya AA".