Description of Manor name and Flavor in boutique Coffee producing area in Kenya introduction to planting environment of taste varieties

Kenya coffee beans

This is the earliest classification method and is still in use in many parts of Brazil. The method of identification is to take a random sample of 300 grams and put it on black paper, because black paper can best avoid reflection. Then, professional appraisers carefully inspect the samples to find defective beans and accumulate different scores according to the types of defects. For example, 1 black bean counts as 1 point, 1 small stone counts as 1 point, 1 large stone counts as 5 points, 5 broken beans count as 1 point, 5 pest beans count as 1 point, 2 sour beans count as 1 point, 1 large dry peel counts as 1 point, 2 medium dry peel counts as 1 point, 3 small dry peel counts as 1 point, 5 unshelled beans count as 1 point, 3 shell beans count as 1 point, etc. After the appraisal, the grades were NY2 ~ NY8 according to the accumulated defect scores, and there was no NY1. If you want to buy the first grade (NY1) Brazil beans, it will be a joke. Indonesian coffee beans are also classified according to this classification method, which is mainly divided into 6 grades, namely Gr1 ~ Gr6. The same applies to Ethiopia, which has a maximum rating of Gr2.

Famous representative coffee: Kenya AA

Kenya is located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north and Tanzania to the south.

Kenya coffee is characterized by a distinct fruit aroma and fruit acid, rich taste with a little wine. Kenya coffee is mostly grown in the southwest and eastern plateau areas. The varieties are Arabica and washed coffee. The common varieties are Bourbon, Typica, Kent and Riuri 11.

Kenyan coffee is characterized by its bright fruity aroma and fruit acids when lightly roasted. Some people rate Kenyan coffee as fruity tea, which shows its unique flavor. Among them, the well-known Kenya AA particles are full, rich and rich in taste, which is well received by the world.

For centuries, Kenya has adapted to high concentrations of phosphoric acid soil, breeding Kenya bean special sour fragrance spirit, different from the Bourbon bean in Central and South America. This Kenyan native species was created in 1930 by Scott Laboratories and is known simply as SL. Agronomists wanted to find a pest-resistant and high-yield bourbon, and they got SL28 through experiments. SL28 is a genetic variant with a mixed lineage of French missionaries, mocha, and Yeomen tibica. SL28 was originally bred to produce high-quality, disease-resistant coffee beans in large quantities. Although SL28 did not yield as much as expected, the copper-leaf color and bean-like beans had great sweetness, balance and complexity, with notable citrus and dark plum characters. This important variety introduces us to the unique Kenyan style: intense and rich acidity, rich taste and beautiful balance. Kenya AA is one of them.