Well-known coffee raw beans introduce Kenyan coffee raw beans

Kenya Coffee Raw Bean Kenya AA green bean

Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austin Mission. Kenyan coffee is mostly grown at an altitude of 1500 to 2100 meters and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffees are collected together, and growers charge an average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.

Kenyan coffee is produced near the Kenyan Mountains in the central part of the country and is sometimes named after the capital Nairobi to guarantee its quality. Here beans are graded by size, the largest is AA, followed by An and B, and so on, which has nothing to do with the origin, so the quality and characteristics of beans with the same AA grade may be quite different. With the exception of dry mochas in Yemen and Ethiopia, most coffee on the African continent is washed. Due to the support of the state, Kenya's average standard of washed Arabica beans is very high and is handled very carefully. Good Kenya beans not only have the same strong sour wine as mocha, irritating both sides of the tongue, it even has the rich texture that mocha lacks, and it can best brew a balanced drink in African coffee. The Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees.

Kenyan coffee buyers are world-class buyers of premium coffee, and no country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first acquired by the Kenya Coffee Commission (coffee Board of Kaeya, or CBK), where they are identified, rated, and then sold at weekly auctions, which are no longer graded. The Kenya Coffee Commission only acts as an agent, collecting coffee samples and distributing them to buyers so that they can determine price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers below the market price.

The best coffee grade is bean-shaped berry coffee (PB) (Pea berry beans), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. People in the coffee industry all think that Kenyan coffee is one of its favorite products, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has wonderful and satisfying aromas, well-balanced acidity, well-proportioned particles and excellent fruit flavors. Baking method: deep taste: strong sour and fragrant, especially well received by "Kenya AA".