Kenyan Coffee Producing Areas Ice Hand Brewed Kenyan Coffee Features Kenyan Coffee Taste Why Acid

Kenya's mineral deposits are mainly soda ash, salt, fluorite, limestone, barite, gold, silver, copper, aluminum, zinc, niobium and thorium, except soda ash and fluorite, most of which have not yet been developed. The main minerals are barite near Tamota in the southeast, niobium in the Mlima Mountains and gold from Kakamaga and Makajie in the southwest. Kyrgyzstan is one of the largest diatomite mines in the world. Lake Magadi is rich in natural alkali and salt. Kenya has a total population of 41.8 million (2013), with a population growth rate of 2.7 per cent. There are 42 ethnic groups in the country, including Kikuyu (17%), Lucia (14%), Kalenjin (13%), Luo (10%) and Kangba (10%). In addition, a small number of Indo-Pakistani, Arab and European coastal areas are plains, and most of the rest are plateaus with an average elevation of 1500 meters. Great Rift Valley

Kenya's highest peak-Mount Kenya

Kenya's highest peak-Mount Kenya

The east branch cuts the plateau north and south, dividing the highland into east and west parts. The bottom of the Great Rift Valley is 450 miles below the plateau and 100 kilometers wide, with lakes of varying depths and many volcanoes standing. The north is desert and semi-desert, accounting for about 56% of the country's total area. Mount Kenya in the central highlands is 5199 meters above sea level, the highest peak, the second highest in Africa, and the summit is covered with snow all the year round. Wagagai extinct volcano 4321 meters above sea level

Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale due to the introduction of Brazil's ancient bourbon seeds. In other words, Kenyan coffee was of Brazilian origin, due to changes in water, climate and handling methods. The flavor of Kenyan beans is very different from that of Brazilian beans. 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 flavor. most Kenyan coffee grows at an altitude of 1500 Murray 2100 meters 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 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. 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.

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 for all coffee producing countries to learn from Kenyan coffee-flavor Kenyan coffee.

Aromatic, full-bodied, with fruit flavor, taste rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a 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 me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people about this kind of shallow roasted Kenyan coffee.

In addition to having obvious and charming fruit acidity, Kenyan coffee is mostly from small coffee farmers, planted in a variety of different environments, encounter different climate and rainfall every year, and 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.