Kenya Coffee Plantation Berman Manor SASINI Manor

There are two types of coffee farms in Kenya. one is a large planting farm that covers an area of more than five acres, but the average elevation is low. In the case of Kenyan coffee, the coffee beans of the large farms are of medium quality. The best Kenya beans come from small farms, most of which are located in the foothills or volcanic slopes above 5,000 to 6,000 feet. Each small farmer has a capacity of only 20 to 70 bags per season and is unable to invest in expensive washing plants, but small farmers are very United. Hundreds or thousands of households are gathered to set up cooperative farms, and the government pays for the construction of washing treatment plants, and the coffee fruits picked by small farmers are sent to cooperative farms for unified processing. First remove the half-ripe or rotten fruit, then peel, ferment, decompose the flesh, remove the coffee beans, then dry and polish, the whole process is supervised by the official Coffee Administration, which ensures the quality of Kenyan coffee. Kenya beans' washing processing technology and high-standard quality control have always been the origin of Arabica coffee trees in the north of Kenya, but it was not until the beginning of the 20th century that they began to engage in coffee cultivation. Missionaries introduced Arabica trees from Yemen in the 19th century, but did not plant a large number of them. Coffee was not cultivated on a large scale until 1893, when Brazil's ancient bourbon seeds were introduced. The current Kenyan coffee is of Brazilian origin, and the flavor of Kenyan beans is very different from that of Brazilian beans due to differences in water, climate and handling.

Brazilian coffee is planted at a low altitude, with soft texture and no obvious sour taste. In contrast, Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level. This height is the most suitable for coffee beans to develop their flavor, because the mountain temperature is lower, the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity of the fruit is more obvious and the texture is harder. In addition, Kenya was an early British colony, and the British had established a set of perfect cultivation and quality control system. After Kenya became independent, the coffee industry made great strides on the existing basis, and became the industry that earned the most foreign exchange in Kenya.