Introduction to the characteristics and taste of Kenyan coffee manor with bright fruit flavor

Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, 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 method of buying and selling is generally working well and is fair to both growers and consumers. internationally, the increase in the number of Kenyan coffee is obvious, with exports of 800000 bags in 1969-1970 and 2 million bags in 1985-1986. Now the yield is stable at 1.6 million bags, with an average yield of about 650kg per hectare. Even before coffee prices skyrocketed in recent years, 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.

Some buyers, especially Japanese businessmen, have expressed dissatisfaction with the Kenyan coffee industry system. Some businessmen say that the quality of coffee in the country has declined, and point out that buying directly from farmers may be a way to improve the quality. But in any case, Kenya's detailed rules and regulations and sound procedures are a model worth learning from for all coffee producing countries, except for the obvious and fascinating fruit acid, because Kenyan coffee is mostly from small coffee farmers. planted in a variety of different environments, each year encountered a different climate, rainfall, bringing a variety of distinct and unique personality. 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.