Introduction of grindability varieties by description of characteristic grade flavor in seven major producing areas of coffee beans in Kenya
Kenya Coffee Bean
In general, due to the cold climate, coffee growth speed is slow, the density of raw beans is higher, the texture is harder, the coffee is more concentrated and aromatic, and there is a soft sour taste; on the contrary, the density of raw beans is smaller, the texture is not hard, the quality of coffee is poor, so some people also grade it by "hardness". This classification method can be divided into the following categories: extremely hard beans, about 4,500 to 5,000 feet high, referred to as SHB; tall hard beans, about 3,000 to 4,500 feet high, referred to as GHB; hard beans, about 2,000 to 3,000 feet high, referred to as HB; Pacific coastal areas, about 984 to 3,280 feet high, referred to as Pacific. This classification is used in Guatemala, Costa Rica, El Salvador, Mexico, Honduras and Haiti
As with other coffee-producing governments, SL-28 and SL-34 have withstood the test of time, cultivating loyal fans for generations of Kenyan coffee. The Coffee Research Foundation has begun efforts to promote a new variety, Ruiri 11, and promoters have assured coffee lovers that the new variety still has the classic flavor of Kenyan coffee, but continued efforts have not won the approval of coffee drinkers, who agree that the new variety lacks taste and the future of Ruiru11 remains to be seen.
In addition to the prestigious traditional Arabica coffee, Robusta coffee is also grown in Kenya's western lowlands.
Kenya coffee growing methods
There are mainly two types of large farms (estates) and cooperatives (Cooperatives). The former generally has a larger planting area and independent coffee processing facilities. Most coffee production is done by a large number of small farmers, who form coffee cooperatives. Coffee cooperatives hire managers to oversee their members 'coffee processing, even to the point of managing each coffee tree.
Kenyan coffee is obviously more spicy and unrestrained than shade trees in many high-quality producing areas, and shade trees are not common. In addition, Kenyan coffee is rarely certified, and variety and environmental factors make the use of pesticides somewhat necessary. Organic certification, which is popular in other countries, is rare in Kenya.
Kenya coffee harvest season
Kenya has two harvest seasons, the main one from October to December and the secondary one from May to July.
Kenya Coffee Processing
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Introduction to the characteristics of Grinding degree of Pacamara Coffee production area in El Salvador by Manor Flavor description method
Salvadoran coffee beans introduced bourbon is already the largest variety in the country, the national planting rate is as high as 60%, the fruit of bourbon has four colors of red and yellow orange with a small amount of pink bourbon. Pacamara, which belongs to large granule, is a new variety cultivated by Pacas and elephant bean. Pacamara originated in sa, but its output is much less than that of Bourbon. The coffee committee of Saudi Arabia drinks with a smile.
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Description of Sumatran Coffee Flavor introduction of manor treatment methods
Sumatran coffee in ancient times the Arabs first dried and boiled the coffee beans and drank the juice as a stomach medicine, thinking it could help digestion. Later, it was found that coffee also had a refreshing effect, and because Muslims strictly prohibited drinking, coffee was used instead of alcoholic beverages as a refreshing drink. After the fifteenth century, the Muslim land who made a pilgrimage to Mecca
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