Kenyan Coffee growing region Flavor introduction to Kenyan Coffee Origin Fine Coffee

Coffee growing area in Kenya

The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. It is most famous in seven major producing areas, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya, and the main producing areas such as Nyeri and Ruiru in the middle of Kenya.

Large farms usually have independent treatment facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires the whole family to deploy and even hire workers during the harvest season. The fresh fruit of the picked coffee needs to be delivered in time to the cooperative-owned coffee processing plant for pulping, which may be carried by ox carts, pick-up trucks or trucks. After peeling, the shell bean (Parchmentcoffee) is briefly kept in the cooperative's processing plant and sent to a privately owned factory for shelling and Kenyan coffee grade.

Kenya is a well-known producer based on the size of coffee beans. It is usually divided into nine grades, according to the bean type, there are PB (round beans, accounting for about 10% of the total output), in addition, there are E (elephant beans), AA, AB, C, T, TT, MH, ML according to size. The best coffee grade is bean-shaped berry coffee PB, followed by AA++, AA+, AA, AB and so on.

Usually Kenyan coffee is classified as follows:

1) Common categories:

The hand-picked coffee fruit is picked by hand, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, fermented for about 36 hours, sun-dried on a metal grid, and then removed from the seed shell (parchment) in the processing plant to become a charming Kenyan raw bean with a blue-green appearance.