Flavor description and brewing method of Kenyan coffee producing area introduction of high-quality coffee beans

Kenya Coffee Bean Flavor Description Process Introduction

It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported to Kenya via South Yemen. But it wasn't until the early 20th century that bourbon coffee trees were grown by St. Austin Mission introduced.

Kenya coffee is mostly grown at altitudes of 1500- 2100 meters and harvested twice a year. To make sure only ripe berries are picked, people have to make about seven rounds through the woods. Kenyan coffee is grown by smallholders who harvest the coffee and send it fresh to a cooperative washing station, which sends the washed and dried coffee to the cooperative in the state of "parchment beans"(i.e. beans covered with an endocarp)("parchment beans" are the final state of the beans before peeling). All the coffee is collected together and the grower charges an average price based on its actual quality. This method of buying and selling generally works well and is fair to both growers and consumers

The highest temperature of the year is 22~26℃, and the lowest temperature is 10~14℃. These conditions are very suitable for the excellent growth of Arabica beans. And high-quality Arabica coffee beans, its suitable growth conditions are in the tropical colder slope 900 meters ~2000 meters above sea level, suitable growth temperature of 15~24℃, relatively high humidity, annual rainfall of not less than 1500 ml, fertile soil acid and alkali suitable, volcanic ash is very suitable, there are appropriate sunshine and shade conditions, based on these characteristics, most of them are located in the tropical line with high mountain terrain countries, This generation is known as the coffee belt of the world, and Kenya happens to be one of them. The terrain and climate conditions are very suitable for growing high-quality coffee.

Then, after tracing back to the origin, it should be a variety. However, what kind of Kenyan AA is the one I drank, which has a strong ripeness and red wine flavor? What level does it belong to?

The answer is that although Kenya borders Ethiopia, Kenya did not engage in coffee cultivation until the early 20th century due to the intervention of British and French forces. Interestingly Ethiopia is a natural, primeval breed that requires no breeding, no genetic engineering, and no chemical fertilizers or pesticides. Kenya, on the other hand, not only has all coffee varieties been selected or hybrid improved, but it also has a special preference for chemical fertilizers, pesticides and solar-type inorganic cultivation methods. Even the coffee produced by the taste spectrum is not vulgar, but also very delicate, acid bright and variable, sweet and thick degree of good, clean degree is also better than the general countries. This is mainly due to Kenya's excellent variety selection and hybrid improvement: SL28/SL34, and the unique double fermentation washing method in the world.