Introduction to the flavor of Kenyan coffee

Kenyan coffee

Kenyan coffee

Aromatic, rich, fruity, rich and perfect on the palate. 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 spices and some with red wine aromas. Kenya is just like that, so coffee fans are full of expectations and surprises!

Kenyan coffee

Kenyan coffee

Kenya's northern neighbor is Ethiopia, where the Arabica coffee tree originated, but it was not until the early twentieth century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from Yemen, but did not plant them in large quantities. It was not until 1893 that they introduced the ancient Brazilian bourbon coffee seeds to cultivate coffee on a large scale. In other words, Kenyan coffee has Brazilian ancestry. Due to differences in water, climate and processing methods, Kenyan beans have a completely different flavor from Brazilian beans. Brazilian coffee is grown at low altitudes, with soft texture and no obvious fruit acid flavor. Kenyan coffee trees, on the other hand, are concentrated on the slopes near Mount Kenya, between 4,000 feet and 6,500 feet above sea level, which is suitable for coffee bean flavor development, because the mountain temperature is lower, the growth is slower, the aromatic components of coffee beans are fully developed, the fruit acid flavor is more obvious, and the texture is harder. In addition, Kenya was a British colony in the early days, and the British have established a complete system of cultivation and quality control. After Kenya became independent, the coffee industry was on an established basis.

There are two types of coffee farms in Kenya. One is a large plantation covering more than five acres, but the average elevation is lower. For Kenya coffee, the coffee beans of the large farm are only moderate in quality. The best Kenyan beans are produced in small farms, mostly located in the foothills or hillsides above 5,000 or 6,000 feet. Each small farmer can only produce about 20 to 70 bags per season. They cannot afford to invest in expensive washing and treatment plants. However, small farmers are very united. Hundreds or thousands of families set up cooperative farms. The washing and treatment plants are funded by the government. The coffee fruits picked by small farmers are sent to cooperative farms for unified processing. First, the half-ripe or rotten fruits are removed, and then peeled, fermented, The process of breaking down the pulp, removing the beans, drying and polishing is supervised by the official Coffee Authority, which is quite rigorous and ensures the quality of Kenyan coffee. Kenya bean washing processing technology and high standard pipe, has been a model of bean producing countries