Kenya coffee main producing area manor characteristics picking process treatment method introduction

Introduction to the processing method of picking process in the main producing area of coffee in Kenya

Strong acidity, strong mellow, smooth taste, slightly (wine) aroma

Tangy sharp acidity, full body, smooth & mildly winey flavor, well balanced.

Kenya is located in the south of Ethiopia and Yemen, only hundreds of kilometers away from the two world-famous coffee producers. The vast majority of Kenyan coffee trees grow in the mountains north and west of the capital Nairobi, and there are two main producing areas: first, the southern slope of Kirinaga, Kenya's highest peak, extends southward to near the capital Nairobi, which is close to the equator and is the largest coffee producing area in Kenya. In addition, there is a smaller producing area on the eastern slope of the Mount Elgon Mountains, on the border between Uganda and Kenya. There is rich red volcanic soil in the mountains of Kenya, and coffee is grown at an altitude of 1500 Mel 2100 meters. The coffee grown in Kenya is the bourbon tree planted in Arabik. Kenyan coffee is very similar to its neighboring Yemeni mocha and Ethiopian Harald, with a chic wine and a long finish. What's more, Kenyan coffee is mellow and smooth that Ethiopian coffee and Yemeni coffee do not have. it is lighter than Ethiopian coffee and more mellow than Yemeni mocha, so it is generally suitable for deep roasting. All Kenyan coffee beans are uniformly acquired, classified and auctioned by the Kenyan Coffee Commission (the Kenya Coffee Board). The grades of Kenyan coffee can be divided into AA++, AA+, AA and AB. The biggest customers of Kenyan coffee are Germany and some very picky countries in northern Europe. Kenya AA is the highest grade coffee in Kenya and the best quality Arabica coffee bean in the world. It tastes mellow and has a strong wine aroma. The sour taste of this coffee is so subtle that it needs to be tasted carefully to feel it.

Generally speaking, in alpine areas, due to the cold climate and the slow growth rate of coffee, the density of raw beans is higher and the texture is harder, and the more mellow and aromatic the coffee is, and it has a supple sour taste; on the contrary, the density of raw beans is smaller and the texture is less hard, then the quality of coffee is worse, so there are also people who classify it as "hardness". This classification method can be divided into the following categories: extremely hard beans, height of about 4500 to 5000 feet, referred to as SHB; high hard beans, height of about 3000cm 4500ft, referred to as GHB; hard beans, height of about 2000,000ft, referred to as HB; Pacific coastal area, height of about 984ft 3280ft, referred to as Pacific. Guatemala, Costa Rica, El Salvador, Mexico, Honduras and Haiti are all classified in this way. This is the earliest method of classification and is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean, one pebble, five big pebbles, five broken beans, five pest beans, two sour beans, one dry peel, two middle dried peels, three small dried peels, five unshelled beans, three shell beans, and so on. After identification, the grade is NY2~NY8 according to the accumulated defect score, and there is no NY1. If you want to buy first-class (NY1) Brazilian beans, it will make a joke. Indonesian coffee beans are also classified in this way, mainly divided into six grades, namely Gr1~Gr6. The same is true of Ethiopia, with the highest level being Gr2.