Kenyan Coffee with Green Tea Flavor and Taste introduction to Fine Coffee in Manor area

On an international scale, the increase in the number of Kenyan coffee is obvious, with exports of 800000 bags in 1969-1970 and increased to 2 million bags in 1985-1986. The general yield is stable at 1.6 million bags, with an average yield of about 650kg per hectare. Even before coffee prices skyrocketed, the average price of coffee in Kenya had been rising. Prices in 1993-1994 were 50% higher than they were 12 months ago. The rise in prices is mainly the result of increased demand. Karen, the heroine played by Meryl Streep (MarylStreep), is a writer and coffee plantation owner. Many people may still remember the beautiful scenery and the magnificent sunset in the film, but what is even more unforgettable is Karen's dream of having a coffee plantation in Africa, Ethiopia, the origin of Arabica coffee trees in Kenya, but it was not until the beginning of the 20th century that he began to cultivate coffee. Missionaries introduced Arabica trees from Yemen in the 19th century, but did not plant them in large quantities until 1893. The introduction of Brazil's ancient bourbon seeds led to the large-scale cultivation of coffee, that is, Kenyan coffee is of Brazilian origin, and the taste of Kenyan beans is very different from that of Brazilian beans due to differences in water, climate and handling methods. 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, which is suitable for coffee beans to develop their flavor, because the mountain temperature is lower and the growth is slow, and the aroma components of coffee beans are fully developed. the acidity is more obvious, and the texture is so hard that when drinking coffee in coffee shops, they sometimes drink almost semi-cold coffee. Like this, no matter how good the quality of the coffee beans and how good the brewing skills are, you will lose your appetite for coffee. Drinking while it is hot is a necessary condition for tasting delicious coffee, even on a hot summer day. When the coffee is cold, the flavor will decrease, so when brewing the coffee, in order not to reduce the taste of the coffee, soak the coffee cup in boiling water in advance. The appropriate temperature for coffee is 83 degrees Celsius at the moment of brewing, 80 degrees Celsius when it is poured into the cup, and 61-62 degrees Celsius when it is in the mouth. Ideally, Kenyan coffee grows mostly at an altitude of 1500m, 2100m above sea level, and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffee is collected together, and the growers charge the average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers except for the obvious and attractive fruit acidity, because Kenyan coffee is mostly from small coffee farmers, grown in a variety of different environments, and encounter different climate and rainfall every year. Bring a variety of distinct and unique personalities. Take the AAPlus grade "KenyaAA+Samburu" as an example, the Samburu in 2001 has a strong aroma of black plum, the acidity is not high, and the taste is strong. The newly harvested Samburu in the winter of 2002 presents a completely different flavor, mulberry and green plum, with a little Nanyang spice (Spicy) flavor, after drinking, the aftertaste has the sweetness of green tea, the acidity is slightly higher than the year before, the taste is still strong. The common Kenyan taste is not strong, but it has a bright fruit-like flavor, some spicy and some red wine. This is how Kenya makes coffee fans full of expectations and surprises.