How to choose coffee beans with high cost performance? Washing AA from Jiatuji treatment Plant in Nyeri production area of Kenya

With the deepening of people's contact with coffee, ordinary taste can no longer meet people's needs. As a result, more and more coffee lovers will buy their own beans and go home from the beginning of grinding, blending their favorite coffee flavor step by step. Coffee beans vary in size, new and old quality, how to choose their favorite and cost-effective coffee beans?

Methods / steps

Size and taste

There is a difference in taste between large coffee beans and small coffee beans. For the same kind of coffee, the bigger the bean, the higher the grade, the smaller the bean, the lower the grade, and the cheaper it is. Of course, there are differences in taste. The bigger the beans, the stronger the coffee. However, in addition to high-grade products, the classification of other coffee is not very strict, for example, the central grade beans can account for 60%. Then beans one level higher than this level and beans at a lower level will each account for 20% at the same time. Therefore, sometimes it is roasted according to the standard of the marked central grade, and the other 40% of the coffee cannot be roasted under the best conditions.

New and old and preservation time

Judging the new and old beans in coffee beans as well as the time to market can help to judge the freshness of coffee. The taste of new coffee beans and old coffee beans roasted in the same variety and the same degree will be significantly different, of course, the new beans are more fragrant, the reason is very simple, the freshness of coffee beans will directly affect the roasting and extraction of coffee. Although the moisture of the new bean will be greatly lost and the color will turn white after several years of preservation, the flavor will not be greatly affected, so it is more advantageous to choose the new bean when the specific production date of the coffee bean is unknown.

Country: Kenya

Grade: AA

Production area: Nyeri Central Dashan area

Altitude: 1600-2300 m

Soil quality: volcanic clay

Treatment: washing

Variety: SL28,SL34

Processing plant: Gatugi processing plant

Producer: small coffee farmers

Flavor: floral aroma, blackcurrant, cranberry

Kenya, located in East Africa, is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives.

Coffee trees in Kenya are mostly planted at 1400-2000 meters above sea level, and the growing areas include Ruiri,Thika, Kirinyaga, Mt.KenyaWest, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare.

There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees.

In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "ScottLaboratories" laboratory, were born in such a good environment.