Introduction of grinding scale for quality and taste characteristics of Kenyan coffee varieties by flavor description treatment

E:kenyaE, elephant beans, elephantbean,18 and above (including round beans)

AA:KenyaAA,17-18 mesh

AB:KenyaAB,15-16, which is a mixture of An and B.

Light beans selected by TT:AA and AB by airflow separator

Above PB:KenyaPB,15, round bean

CRV 12-14 mesh and PB light bean screened by air flow separator

Under 12 eyes, there are more defective beans, chopped beans and light beans.

HE: beyond the above level becomes HE (HulledEars)

Large farms usually have independent treatment facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires the whole family to deploy and even hire workers during the harvest season. The fresh fruit of the picked coffee needs to be delivered in time to the cooperative-owned coffee processing plant for pulping, which may be carried by ox carts, pick-up trucks or trucks. After peeling, shell beans (Parchmentcoffee) are briefly kept in cooperative processing plants and sent to privately owned factories for shelling. Kenya is a well-known producer classified by the size of coffee beans. It is usually divided into nine grades, according to the bean type, there are PB (round beans, accounting for about 10% of the total output), in addition, there are E (elephant beans), AA, AB, C, T, TT, MH, ML according to size. The best coffee grade is bean-shaped berry coffee PB, followed by AA++, AA+, AA, AB and so on.

Bourbon Bourbon was first brought to Kenya for planting. In the 1950s, the then agricultural research institution ScottLaboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts, subverting the long-standing prejudice that artificial breeding is not superior to natural varieties. SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry. According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mochas and Yemens Tibica. The goal of SL28 was to produce a large number of high-quality and pest-resistant coffee beans. Although the output of SL28 was not as large as expected, the copper leaf color and broad bean-shaped beans had great sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to understand the unique Kenyan style: strong acidity, rich taste and beautiful balance. Kenya's coffee producing areas are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The seven major producing areas are the most famous, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya. The main producing areas are Nyeri and Ruiru in the middle of the country.