Introduction to the characteristics of Kenyan Coffee Flavor description and Grinding degree treatment

Kenya AA coffee beans are adjacent to Ethiopia, the origin of Arabica coffee trees in the north of Kenya, but it was not until the beginning of the 20th century that they began to engage in coffee cultivation. 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 after the introduction of Brazil's ancient "bourbon" coffee seeds. In other words, the current Kenyan coffee is of Brazilian origin. Due to the difference in water, climate and handling methods, the Kenyan and Brazilian bean flavors are fragrant, rich and fruity, and the taste is 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 rather like fruit tea" is the common feeling of many people about this kind of light roasted Kenyan coffee, but it was not until the early 20th century that bourbon coffee trees were introduced by the St. Austen Mission (StAustinMission). 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 generally works well and is fair to both growers and consumers.

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 early 20th century that the bourbon was introduced by the St. Austen Mission.

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).