An introduction to the coffee producing areas of Kenya that are suitable for growing Arabica beans.

The first coffee grown in Kenya dates back to 1893. Coffee was later cultivated by the British on a large scale in plateau areas at altitudes of 1400 to 2100 meters, where there was volcanic ash soil rich in organic matter. In fact, most coffee species are now grown on relatively flat slopes around the snow-capped Mount Kenya (peak height 5199 meters). Kenya is located in the tropical monsoon region, but affected by its high terrain, the climate is tropical savanna climate, and the precipitation season varies greatly.

The highest temperature is 22~26℃ and the lowest temperature is 10~14℃, which are very suitable for the excellent growth of Arabica beans. And high-quality Arabica coffee beans, its suitable growth conditions are in the tropical colder slope 900 meters ~2000 meters above sea level, suitable growth temperature of 15~24℃, relatively high humidity, annual rainfall of not less than 1500 ml, fertile soil acid and alkali suitable, volcanic ash is very suitable, there are appropriate sunshine and shade conditions, based on these characteristics, most of them are located in the tropical line with high mountain terrain countries, This generation is known as the coffee belt of the world, and Kenya happens to be one of them. The terrain and climate conditions are very suitable for growing high-quality coffee.

Then, after tracing back to the origin, it should be a variety. However, what kind of Kenyan AA is the one I drank, which has a strong ripeness and red wine flavor? What level does it belong to?

The answer is that although Kenya borders Ethiopia, Kenya did not engage in coffee cultivation until the early 20th century due to the intervention of British and French forces. Interestingly Ethiopia is a natural, primeval breed that requires no breeding, genetic engineering, chemical fertilizers or pesticides. Kenya, on the other hand, not only has all coffee varieties been selected or hybrid improved, but it also has a special preference for chemical fertilizers, pesticides and solar-type inorganic cultivation methods. Even the coffee produced by the taste spectrum is not vulgar, but also very delicate, acid bright and variable, sweet and thick degree of good, clean degree is also better than the general countries. This is mainly due to Kenya's excellent variety selection and hybrid improvement: SL28/SL34, and the unique double fermentation washing method in the world.