Variety characteristics of Kenyan Coffee treated with Wumei Flavor

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 flavor, some spicy, some red wine coffee beans Kenya AA grade coffee beans Kenya north of the origin of Arabica coffee trees Ethiopia, but it was not until the beginning of the 20th century that coffee cultivation began. Missionaries introduced Arabica trees from Yemen in the 19th century, but did not plant them in large quantities until 1893. Coffee was cultivated on a large scale after the introduction of Brazil's ancient "bourbon" coffee seeds. In other words, the current Kenyan coffee has Brazilian origin, due to water, climate and handling methods are different, Kenyan bean flavor and Brazilian bean flavor. 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. But it was not until the early 20th century that the bourbon was 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 is generally grown at an altitude of 1500 to 2100 meters and is harvested twice a year. To ensure that only ripe berries are picked, local coffee farmers often make about seven rounds of inspection in the forest. Kenyan coffee is generally grown by small farmers, who usually send fresh coffee beans to cooperative cleaning stations after harvesting. 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 before coffee beans are peeled). 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.

The Kenyan government takes the coffee industry very seriously and responsibly, 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 acquired by the Kenya Coffee Commission (CoffeeBoardofKenya, CBK), where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Commission only acts as an agent to collect coffee samples and distribute them to buyers so that they can determine the price and quality. The fine coffee is shiny, delicious and slightly alcoholic.