Kenya Coffee Raw Bean Kenya AA Manor Import Raw Coffee Bean Water washing Kenyan Coffee processor

Kenya coffee has a large following in the boutique coffee world, and Kenya AA has extraordinary popularity.

Known as the Connoisseurs Cup, Kenyan coffee is renowned in the coffee world for its rich aroma, bright and vibrant acidity, full and elegant alcohol and red wine flavor. Caffeine in different producing areas has its own subtle flavor due to the difference of microclimate.

Kenya coffee varieties

Bourbon Bourbon was first brought to Kenya for cultivation. In the 1950s, Scott Laboratory, an agricultural research institution at that time, made unremitting efforts to select two excellent hybrids SL-28 and SL-34, overturning the long-standing bias that artificial breeding varieties were not superior to natural varieties. SL-28 and SL-34 help Kenya coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

According to SL Laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed lineage of French missionaries, mocha and Yemeni tibica. SL28 was bred to produce high quality, pest resistant coffee beans in large quantities.

Although SL28 did not yield as much as expected, the copper-leaf color and bean-like beans had great sweetness, balance and complexity, with notable citrus and dark plum characters. SL34 and SL28 taste similar, except for complex acid, and a good sweet finish, the taste is heavier, richer and cleaner than SL28. SL34 has French missionary, bourbon, and more Tibica pedigree. The beans are similar in appearance to SL28, but are better able to adapt to sudden heavy rain. It is these two important varieties that lead us to recognize the unique Kenyan style: intense and rich fruit acids, rich taste and beautiful balance.

Coffee growing areas of Kenya

Kenya's coffee-producing areas are mainly concentrated in the plateau areas represented by Mount Kenya. Tropical climate, acidic red volcanic soil for coffee provides a natural suitable growth environment. It is best known for its seven major producing areas, including Nyeri, Sika, Chiambu, Gilinya, Ruiru, Muranga and the west side of Mount Kenya. The main producing areas are Nyeri and Ruiru in the middle.

Kenya Coffee Processing

Large farms usually have separate treatment facilities. A large number of small farmers usually pick ripe coffee berries by hand. Coffee picking is labour-intensive, requiring the whole family to work and even workers to be hired during harvest season. Fresh coffee needs to be transported in time to a cooperative-owned coffee processing plant for pulping, which may be carried by ox cart, pickup truck or truck. After dehulling, Parchment coffee is stored briefly at the cooperative's processing plant and sent to privately owned plants for dehulling.

Kenya Coffee Grade

Kenya is known for grading coffee beans by particle size. Usually divided into nine grades, according to the bean type, there are PB (ie round beans, accounting for about 10% of the total yield), in addition to E (elephant beans), AA, AB, C, T, TT, MH, ML according to the size. The best coffee grade is bean berry PB, followed by AA++, AA+, AA, AB, etc., in that order.

Kenyan coffee is usually classified as follows:

1) Common categories:

Hand-picked coffee fruit, after manual selection, pick out immature fruit (unripe), overripe fruit (overripe) and other defects, peeling, after about 36 hours of fermentation, placed on the metal rack after drying in the sun, in the processing plant to remove the shell (parchment), become a charm with blue-green appearance Kenya raw beans.

These beautiful raw beans are graded according to particle size, shape, and weight:

E: kenyaE, elephant bean, elephantbean, 18 mesh or more (including round beans)

AA: Kenya AA, 17-18 mesh,

AB: KenyaAB, 15-16 mesh, is a mixture of Class A and Class B

TT: AA, AB light beans screened by air flow sorting machine

PB: KenyaPB, 15 mesh and above, round beans

C: 12-14 mesh, and PB light beans screened by an air separator

T: Below 12 mesh, there are many defective beans, broken beans and light beans

HE (Hulled Ears)

2) Raw beans that have not been graded by official standards are UG (ungrade)

E，AA，AB，PB→UG1

C，TT，T，HE→UG2

(Note: Class A above 17 mesh (6.8mm), Class B above 16 mesh (6.3mm), 18 mesh =18/64 inches, 1 inch = 25.4mm)

Classification diagram

taste

Kenyan coffee has an irresistible aroma, and the best Kenyan coffees have a strong acidity reminiscent of ripe blackcurrants, citrus or cherries. Kenyan coffee also has strong berry aromas, such as blueberry, often rose hip, passion fruit and floral aromas, with a blackberry and grapefruit flavor, is a favorite of many coffee lovers.

This coffee has an excellent medium purity, crisp and refreshing taste. Fresh flavor and best for iced coffee in summer. When tasting this coffee, it will definitely give you the best coffee experience if it is accompanied by fruits with acidity such as grapefruit.

Recommended Items [KenyaNyeri GatugiAA]

Country: Kenya

Grade: AA

Region: Nyeri Central Mountain Region

Altitude: 1600-2300 m

Soil quality: volcanic clay

Treatment method: washing

Bake: Medium Light

Varieties: SL28, SL34

Treatment Plant: Gatugi Treatment Plant

Producer: Small coffee farmers

Flavor: Floral, blackcurrant, cranberry