Introduction to the category and grade flavor of Kenyan coffee beans

Kenya is located in the south of Ethiopia and Yemen, only hundreds of kilometers away from the two world-famous coffee producers. The vast majority of Kenyan coffee trees grow in the mountains north and west of the capital Nairobi, and there are two main producing areas: first, the southern slope of Kirinaga, Kenya's highest peak, extends southward to near the capital Nairobi, which is close to the equator and is the largest coffee producing area in Kenya. In addition, there is a smaller producing area on the eastern slope of the Mount Elgon Mountains, on the border between Uganda and Kenya. There is rich red volcanic soil in the mountains of Kenya, and coffee is grown at an altitude of 1500 Mel 2100 meters. The coffee grown in Kenya is the bourbon tree planted in Arabik. Kenyan coffee is very similar to its neighboring Yemeni mocha and Ethiopian Harald, with a chic wine and a long finish. What's more, Kenyan coffee is mellow and smooth that Ethiopian coffee and Yemeni coffee do not have. it is lighter than Ethiopian coffee and more mellow than Yemeni mocha, so it is generally suitable for deep roasting. All Kenyan coffee beans are uniformly acquired, classified and auctioned by the Kenyan Coffee Commission (the Kenya Coffee Board). The grades of Kenyan coffee can be divided into AA++, AA+, AA and AB. The biggest customers of Kenyan coffee are Germany and some very picky countries in northern Europe. Kenya AA is the highest grade coffee in Kenya and the best quality Arabica coffee bean in the world. It has a mellow taste and a strong wine aroma. The sour taste of this coffee is so subtle that it needs to be tasted carefully.