Introduction to the origin and characteristics of Kenyan coffee

Ethiopia is the origin of Arabica coffee trees in the north of Kenya, but it was not until the beginning of the 20th century that it began to engage in coffee cultivation. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities, until 1893. Brazil's ancient bourbon coffee seeds were introduced and coffee was cultivated on a large scale in Kenya. There are two types of coffee farms in Kenya. One is a large-scale planting farm covering an area of more than five acres. However, the average altitude is low, and as far as Kenyan coffee is concerned, the coffee quality of large farms is only medium, not to be underestimated by Kenyan small farmers, who are no less ant soldiers, with an overall production capacity higher than that of large farms, which is about six to four. This is quite rare in bean-producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to small farmers guarding the foothills and producing high-quality coffee. In addition, Kenya beans must have a strict grading system. Coffee beans taken out by washing plants are divided into five grades according to size, shape and hardness, with the highest being PB, followed by AA++, AA+, AA and AB. This grading system is similar to Colombia, mainly in terms of particle size and shape, but selling well does not necessarily lead to good flavor. This is what coffee fans should know.