Kenyan Kenya AA coffee beans Kenyan specialty Kenyan coffee boutique coffee beans how much is a jin

This classification method is based on a variety of perforated screen classification, the screen has a variety of specifications, identified by the number, the number is associated with the mesh. The size of the mesh-1 stroke 64 inches is the unit of calculation. If the diameter of the mesh is 18 stroke 64 inches, the number of the screen is 18; if the diameter of the mesh is 17 inch 64 inches, the number of the screen is 17. And so on, there are 19, 16, 15, 14 and other numbered screens.

The process of screening is to put the coffee beans on the Internet and shake them back and forth by machine or manually, and the beans smaller than the mesh will fall and be removed, and the beans that have been rejected will be screened through a smaller screen. After layers of screening, the grades of coffee beans are compiled.

After classification, it is divided into AA, A, B, C and PB series. AA is the highest, A, B and C decrease in turn, and those below C are usually used as feed or fertilizer. In addition, round beans have a special flavor, and beans are already relatively small, so they have their own grade, that is, "PB", which is usually more expensive. This classification is generally used in Kenya, New Guinea, Puerto Rico, Zimbabwe, Tanzania and Uganda.

This is the earliest method of classification and is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean, one pebble, five big pebbles, five broken beans, five pest beans, two sour beans, one dry peel, two middle dried peels, three small dried peels, five unshelled beans, three shell beans, and so on. After identification, the grade is NY2~NY8 according to the accumulated defect score, and there is no NY1. If you want to buy first-class (NY1) Brazilian beans, it will make a joke. Indonesian coffee beans are also classified in this way, mainly divided into six grades, namely Gr1~Gr6. The same is true of Ethiopia, with the highest level being Gr2.

Generally speaking, in alpine areas, due to the cold climate and the slow growth rate of coffee, the density of raw beans is higher and the texture is harder, and the more mellow and aromatic the coffee is, and it has a supple sour taste; on the contrary, the density of raw beans is smaller and the texture is less hard, then the quality of coffee is worse, so there are also people who classify it as "hardness". This classification method can be divided into the following categories: extremely hard beans, height of about 4500 to 5000 feet, referred to as SHB; high hard beans, height of about 3000cm 4500ft, referred to as GHB; hard beans, height of about 2000,000ft, referred to as HB; Pacific coastal area, height of about 984ft 3280ft, referred to as Pacific. Guatemala, Costa Rica, El Salvador, Mexico, Honduras and Haiti are all classified in this way.

Kenya

Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it did not begin until the beginning of the 20th century.

Engage in coffee cultivation

In the 19th century, missionaries introduced Arabica trees from Yemen.

But not planted in large quantities.

Until 1893.

And introduced the ancient Brazilian

Bourbon coffee

Seed, just large-scale cultivation of coffee, that is to say, the current

Kenya

Kenyan coffee

Caffeine with Brazilian ancestry

Because of the water man,

Differences in climate and treatment methods

Kenya

The flavor of Kenyan beans is very different from that of Brazilian beans.

Brazil Coffee

The planting altitude is low.

The texture is soft

The sour taste is not obvious.

In contrast, Kenyan coffee trees are mainly concentrated in the Kenyan Mountains.

A nearby slope.

About 4, 000 to 6500 feet above sea level

This height is most suitable for the development of coffee bean flavor.

Because the mountain area is warm.

Low degree

Grow slowly

The aromatic components of coffee beans have been fully developed.

The acidity of fruit is more obvious.

The texture is also hard.

In addition,

Kenya was a British colony in its early days.

The British have established a set of perfect cultivation,

Quality control system. After Kenya became independent,

The coffee industry is

On the existing basis, it has made great strides to become the industry that earns the most foreign exchange in Kenya.

Kenya

There are two types of coffee farms in Kenya

One is a large planting site covering an area of more than five acres.

But altitude

Average lower

In the case of Kenya Coffee

The quality of coffee beans on the big farm is only medium.

The best Kenya beans are produced in small farms.

Most of them are located in the foothills or volcanic slopes above 5,000 to 6,000 feet, and each small farmer has a capacity of only 20 to 70 bags per season.

Unable to invest in expensive washing plants

But the small farmers are United.

Gather hundreds or thousands of households to set up cooperative farms

By the government

Investment in the construction of a washing treatment plant

The coffee fruits picked by small farmers are sent to the cooperative farm.

Unified processing

First get rid of undercooked or rotten.

The fallen fruit is peeled, fermented, decomposed, coffee beans are taken out, dried and polished, and the whole process is officially

Supervision of Coffee Administration

Quite rigorous

Ensures the quality of Kenyan coffee.

Washing processing technology and high standard quality control of Kenya beans

It has always been an example of soybean-producing countries.

Don't underestimate the small farmers in Kenya, they are just like ants and soldiers, and their overall production capacity is higher than that of large farms, about six to four.

This is in

Bean-producing countries are quite rare.

Kenyan coffee is widely appreciated by connoisseurs.

Most of it is due to the small farmers' hard defense of the foothills.

In order to grow excellent.

Quality coffee.

In addition,

Kenya beans must have a strict grading system.

Coffee beans taken out from the washing plant

According to size,

Shape and hardness

Divided into seven levels, the highest being

AA

Or

AA+

, followed by the following order

AB

、

PB

、

C

、

TT

、

T

. This grading system is similar.

Colombia

Mainly in terms of particle size and shape.

But a good look doesn't necessarily have the best flavor.

This is what coffee fans should recognize.

Yes.

In recent years, the international evaluation of Kenya beans is not as good as in previous years. It is believed that this is related to the abnormal climate in recent years, which is not conducive to the growth of coffee, but