Kenya Kaluya Manor AA Coffee cooked beans Kenya Muraya Town washing treatment issues an order for baking

Coffee beans details:

Country: Kenya

Grade: AA

Producing area: Muraya town (Muranga)

Altitude: 1650 m

Treatment: washing

Variety: SL 28, SL 34

Producer: Kaluya Manor

Flavor: dark berries, woody spices, full-bodied taste

Surrounded by Mount Kenya (MT. KENYA, volcano) and Elgang Mountain (MT. Elgon), the more famous producing areas are Meru, Thika, Nyeri, Nakuru, Embu and so on. The topography of Kenya is complex and changeable, with plateaus, deserts, canyons and grasslands. Coffee producing areas are spread all over the central and southwestern and eastern plateaus at elevations of 1000 to 2500 meters, such as Mount Kenya in the middle, Aberdare Zone in the west, Nyanza, Kasii and Bungoma in the west, and Kericho and Nakuru in the east. The treatment method of raw bean is mainly water washing, the grading method is graded by particle size, and its practical value is determined by cup test. The highest grade coffee beans are AA (large granulated beans left on the 7.2mm sieve), A (the second largest granulated beans left on the 6.8mm sieve), B (medium granulated beans left on the 6.2mm sieve), C (all small granules less than B), PB (oval granulated beans), and TT and T beans that are too light and too small. Grade An and B beans are mixed and exported, called AB. The Kenyan authorities (CBK) are very demanding on coffee beans, using consistent packaging, coupled with good quality and good texture, so coffee lovers will never forget to enjoy a cup of Kenyan coffee. The unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory in 1930, are genetic varieties. SL28 has a mixed pedigree of French missionaries, mochas and Yemens Tibica. The goal of cultivating SL28 was to produce coffee beans with high quality and resistance to diseases and insect pests. The production of SL28 is not as large as expected, but the broad bean-shaped bean phase has a great sense of sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics. On the other hand, SL34 and SL28 are similar in flavor and have a heavier, fuller and cleaner taste than SL28. Douxiang is similar to SL28, but more adaptable to sudden heavy rain. Because there are these two important varieties let us recognize the unique Kenyan style. The history of coffee cultivation in Kenya can be traced back to the end of the 19th century. Coffee trees were introduced from neighboring Ethiopia in the north and improved by their own varieties. At present, the common varieties are Bourbon, Kents,SL34, SL28, Typica and Riuri 11.

The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. Kenya's premium coffees (AA Plus, AA, AB, PB) are all washed, while the low-grade products of sun-dried beans (non-washed buni) are only available for local use. This batch of AA Karuya estates in the town of Muranga, located in the town of Muraya 80 kilometers north of the capital Nairobi, close to the Nakuru producing area, is a concentrated area of coffee cultivation in the Kenyan Mountains, composed of local coffee families in the foothills like small farmers, around the Karuya processing plant, which is operated and managed by a local cooperative, Rwaikamba Farmers Co-operative Society Limited. Dark berries, woody spices, full-bodied taste. Obvious sweetness, orange, ripe fruit aroma, taste with fat Body thick, unique drupe aroma, sweet aftertaste, showing a strong chocolate caramel flavor.