Crisp and refreshing Kam Chu Valley Coffee Flavor Manor in Kenya characteristics of fine coffee beans

Kenyan coffee is mostly grown at an altitude of 1500 mi 2100 meters and is harvested twice a year. Kenyan industrious people love coffee as much as lovers in love.

Accounting for 55% of Kenya's total coffee production (40% of the number of estates) is run by numerous small operators. Seeing that coffee is absolutely profitable, these small operators continue to increase the need for agronomy and the development of high-quality coffee tree species, thus greatly promoting the development of coffee in Kenya.

To ensure that only ripe coffee fruits are picked, people must tour the forest about seven times. After they harvest the coffee, they first send the coffee beans to the cooperative cleaning station, where the sun-dried coffee is sent to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) ("parchment coffee" is the last state of coffee beans before peeling).

The Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first purchased by the Kenya Coffee Commission, where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. Kenyan Coffee has become more famous with the sensation of the Hollywood movie "out of Africa". Karen, the heroine played by Meryl Streep, is a writer and coffee planter. Many people probably remember Karen's yellow-and-white linen dress, the beautiful scenery and the magnificent sunset. What is even more unforgettable is Karen's dream of having a coffee plantation in Africa. Kenyan coffee culture

Kenyan coffee culture

Kenyan coffee culture

People in the coffee industry all think that Kenyan coffee is one of its favorite products because Kenyan coffee contains every feeling we want from a good cup of coffee. It has a wonderful and satisfying aroma, well-balanced acidity, well-balanced particles and excellent fruit taste, rich and perfect taste.

Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya from southern Yemen. But it was not until the beginning of the 20th century that the bourbon was introduced from the St. Austen mission to the coffee industry. Kenyan coffee is considered by all to be one of its favorite products, with wonderful and satisfying aromas, balanced acidity, well-proportioned particles and excellent fruit flavors. The taste and quality of Kenyan coffee is as intriguing as its natural scenery, full of an irresistible aroma, although it tastes a little sour, but this is the characteristic of Kenyan coffee. Pure Kenyan coffee tastes like a fresh and sweet fruit flavor, sometimes like blackcurrant or BlackBerry flavor, and is excellent medium mellow, is a favorite of many coffee gluttons. Kenyan coffee has an excellent medium-bodied, crisp and refreshing taste, fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give you the best coffee experience.