Description of flavor characteristics of seven major producing areas of Kenyan coffee beans taste of Kenyan coffee beans treated varieties

Kenya coffee growing area

Elevation, latitude, geology: the equator runs through Kenya, and the border is exactly within ten degrees of north and south latitude. It is a tropical region with two rainy seasons per year and two harvests, 60% concentrated in October to December and 40% in June to August. Coffee is mainly grown in volcanic areas around the capital Nairobi to the mountains of Kenya at an altitude of 1600 to 2100 meters. This height is suitable for coffee bean development flavor, because the mountain temperature is lower, the growth is slower, the aromatic components of coffee beans are fully developed, the fruit acid flavor is more obvious, and the texture is harder. This fertile, moon-shaped coffee zone is Kenya's main source of fine beans.

Kenya DORMANS was founded in 1950 and is one of Kenya's largest coffee producers. DORMANS offers Kenya's finest Specialty Coffee, 100% single-origin Arabica beans and true gourmet coffee. Kenya coffee enjoys a high reputation internationally and is known as the king of African coffee due to its excellent quality. Berman Manor uses coffee beans from designated small plantations in Nairobi Mountains, pure plateau climate, natural organic growth, all hand-picked and naturally dried, and strictly classified according to solar terms and mountain heights. Berman Estate appraisers taste about 1500 cups of coffee a week, and only the best beans are selected for blending and roasting to create premium coffee products for consumers to enjoy. Berman Estate's products have all the excellent characteristics of Kenyan coffee, which can fully demonstrate the excellent quality of Kenyan coffee known all over the world. Don't underestimate Kenya's small farmers. They are no different from ants. The overall production capacity is higher than that of large farms, which is about six to four, which is quite rare in bean producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to the efforts of small farmers to cultivate good coffee in the foothills. In addition, Kenya beans must have a strict classification system, washing plant coffee beans, according to size, shape and hardness, divided into seven grades, the highest level is AA or AA+, followed by AB, PB, C, E, TT, T. This grading system is similar to Colombia, mainly based on particle size and shape considerations, but does not sell the best flavor. There are two types of coffee farms in Kenya. One is a large plantation covering more than five acres, but the average elevation is lower. As far as Kenyan coffee is concerned, the coffee beans of the large farm are only of medium quality. The best Kenyan coffee beans are produced on small farms, mostly located in the foothills or hillsides above 5,000 or 6,000 feet. Each small farmer can only produce about 20 to 70 bags per season. They cannot afford to invest in expensive washing and treatment plants. However, small farmers are united and gather hundreds or thousands of families to set up cooperative farms. The washing and treatment plants are funded by the government. The coffee picked by small farmers is sent to the cooperative farms for unified processing. The half-ripe or rotten fruits are first removed, and then peeled, fermented and processed. The process of breaking down the pulp, removing the beans, drying and polishing is supervised by the official Coffee Authority, which is very strict and ensures the quality of Kenyan coffee. Kenya coffee bean washing processing technology and high standard quality pipe, has been a bean-producing country model