Kenya Coffee Bean Coffee Learning Coffee specializes in death wish Coffee website

Kenya coffee is mostly grown at altitudes of 1500- 2100 meters and harvested twice a year. Its main characteristic is the distinct fruit fragrance, the common fruit fragrance is citrus. Kenya coffee has a multi-layered taste and juice acidity, perfect grapefruit and wine flavors, moderate body, and is a favorite of many coffee industry insiders. Kenyan coffee gained further fame with the Hollywood blockbuster Out of Africa.

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. The taste is unique and there is almost no coffee like it. Kenya coffee is characterized by a distinct fruity aroma. Try looking for this flavor in your coffee and notice how it feels in your mouth. One of the most common fruit fragrances is citrus. Kenyan coffee has multi-layered flavors and juicy acidity, perfect grapefruit and wine flavors, and moderate body. Kenyan coffee gained further fame with the Hollywood blockbuster Out of Africa.

It entered 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 grown by St. Austin Mission introduced.

Kenya coffee is mostly grown at altitudes of 1500- 2100 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 the coffee is collected together and the grower charges 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 Coffee-Current Status

Kenya Coffee Bean Kenya takes the coffee industry extremely seriously and it is illegal to cut down or ring 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 Kenya (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 bean berry coffee (PB), followed by AA++, AA+, AA, AB, etc., in that order. Fine coffee is shiny, delicious and slightly aromatic. The auction is also organized to meet the needs of the distributor. These auctions usually sell small quantities (3-6 tons each), with samples bearing the grower's logo for buyers to appreciate. After auction, exporters pack according to different flavors, different qualities and quantities required by blenders. This provides a great deal of flexibility for the deployer. Quality-conscious germans and nordics are long-term buyers of kenyan coffee.

On an international scale, the growth in Kenyan coffee production has been remarkable, with exports rising from 800,000 bags in 1969- 1970 to 2 million bags in 1985-1986. Production is now stable at 1.6 million bags, averaging about 650 kg per hectare. The average price of coffee in Kenya has been rising since before the recent spike. 1993--1994 Prices are 50% higher in 2010 than they were 12 months ago. Price increases are mainly the result of increased demand.

Some buyers, especially Japanese ones, have complained about Kenya's coffee system. Some traders say the quality of coffee in the country has declined, pointing out that buying directly from farmers may be one way to improve quality. Either way, kenya's detailed rules and procedures are a model for all coffee-producing countries.

Kenyan coffee gained further fame with the Hollywood blockbuster Out of Africa. In the film Merrill. Mary Streep plays Karen, a writer and coffee plantation owner. Many people probably still remember the breathtaking views and magnificent sunsets in the film, but even more memorable is Karen's dream of owning a coffee plantation in Africa.

Kenya Coffee-Flavors

Good Kenyan coffee is aromatic, rich, fruity and rich in taste. Kenya coffee has a wonderful fruity flavor, 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, if it is accompanied by fruit with acidity such as grapefruit, it will definitely give me the best coffee experience. "Less coffee, more fruit tea" is the common feeling many people have about this light roasted Kenyan coffee.

In addition to the obvious and fascinating fruit acidity, Kenya coffee is mostly grown by small coffee farmers in a variety of different environments, with different climates and rainfall each year, bringing a variety of distinct and unique personalities. Take AAPlus grade "KenyaAA+Samburu" as an example. Samburu of 2001 has strong dark plum fragrance, low acidity and strong taste. Samburu newly harvested in winter of 2002 presents completely different flavor. Mulberry berry and green plum, accompanied by a little spicy flavor. After drinking, it has sweet fragrance of green tea. The acidity is slightly higher than that of the previous year, and the taste is still strong. The usual Kenyan flavors are not intense, but have fruity bright flavors, some with spice and some with red wine. Kenya is just like that, so coffee fans are full of expectations and surprises!

Kenya borders Ethiopia to the north, the origin of the Arabica coffee tree, but it did not begin until the early twentieth century

Coffee growers,

19th century missionaries introduced arabica trees from yemen

But not planted in large numbers,

until 3

And introduce Brazil's ancient

bourbon coffee

Seed, coffee is cultivated on a large scale, that is, the current

Kenya

Kenyan coffee

Brown has Brazilian ancestry,

Because of the water,

Climate and treatment methods vary,

Kenya

Kenyan beans taste very different from Brazilian beans.

Brazilian coffee

Planted at low altitudes,

Soft texture,

Fruit acid flavor is not obvious.

Kenyan coffee trees, on the other hand, are concentrated in Mount Kenya.

Nearby slopes,

At altitudes of 4,000 to 6,500 feet,

This height is most suitable for coffee bean flavor development,

Because the mountains are warm.

lower,

slow growth,

Aromatic components of coffee beans are fully developed and

Fruit acid flavor is more obvious,

The texture is also harder.

Also,

Kenya was an early British colony.

The British had established a perfect system of cultivation,

Quality control system. After Kenya became independent,

The coffee industry is

On the basis of existing, it has made great strides and become Kenya's industry with the most foreign exchange earned.

Kenya

There are two types of coffee farms in Kenya,

One is a large plantation covering more than five acres,

But altitude

Average lower,

As far as Kenyan coffee is concerned,

The coffee beans from the big farm are only of medium quality.

Best Kenyan beans are grown on small farms.

Most of them are located at the foothills or fire slopes above 5,000 or 6,000 feet, and each small farmer can produce only about 20 to 70 bags per season.

Inability to invest in expensive washing plants,

But small farmers are united,

Gather hundreds or thousands of households to form cooperative farms

financed by the Government

Construction of water treatment plant

Coffee fruit picked by small farmers is sent to cooperative farms

Unified processing,

First remove the half-cooked or rotten

The fruit is peeled, fermented, decomposed, the coffee beans are taken out, dried and polished, and the whole process is carried out by the official

Supervised by the Coffee Authority,

Quite rigorous,

This ensures the quality of Kenyan coffee.

Kenyan bean washing processing technology and high standard tube

Has always been an example of soybean-producing countries.

Don't underestimate Kenya's small farmers. They are no different from ants and soldiers. Their overall productivity is higher than that of large farms. It is about six to four.

this

Bean-producing countries are quite rare.

Kenyan coffee is widely appreciated by connoisseurs

Much of it is due to the farmers 'hard work in the foothills

To grow the best

Quality coffee.

Also,

Kenyan beans must have a strict grading system,

Coffee beans taken from washing plants

By size,

Shape and hardness,

Divided into seven levels, the highest level is

AA

or

AA+

Second, in order.

AB

、

PB

、

C

、

TT

、

T

。This grading system is similar

Colombia,

Based primarily on particle size and shape considerations,

But it doesn't always have the best flavor.

This is what coffee fans should know.

known