Introduction to the characteristics of Flavor description and Grinding degree of Yisopiajajara Coffee in Kenya

Kenyan coffee is mostly grown at an altitude of 1500 mi 2100 meters 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 trading method generally works well and is fair to both growers and consumers.

Current situation

The Kenyan government takes the coffee industry very seriously, 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.

A newly discovered opal in the Wegel Tena igneous rock 500km north of Addis Ababa, Ethiopia. This producing area is a new producing area, and its geological environment is different from that of the Mezezo deposit discovered in Shewa province in early 1990. The opal color produced by Wegel Tena ranges from white to transparent, and also from light yellow to dark chocolate black. from an identification point of view, the opal from Ethiopia has a structure similar to the column structure of synthetic opal, which is similar to that of lizard skin, but after careful comparison, it can be found that its natural columnar spot and reticulate structure are very different from synthetic opal.

The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics. In 2010-12, it won three consecutive high marks from coffee review 92 to 94, which shows the extraordinary value of raw beans in this area! The territory is covered by towering mountains, highlands, plateaus, valleys and plains with a variety of topography. The geology of the area belongs to the fertile and well-drained volcanic soil, which is nearly two meters deep and the surface soil is dark brown or brown. The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter, with the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer.