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Kenya Coffee Bean Arabica Coffee Flavor description method Variety characteristics Manor introduction

Published: 2024-11-05 Author: World Gafei

Last Updated: 2024/11/05, Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale because of the introduction of Brazil's ancient bourbon seeds. That is to say, Kenyan coffee is of Brazilian origin, because of water.

Kenya borders Ethiopia to the north, where the Arabica coffee tree originated, but coffee cultivation did not begin until the early 20th century. Missionaries introduced Arabica trees from Yemen in the 19th century, but did not plant them in large quantities until 1893, when they introduced the ancient seeds of Bourbon coffee from Brazil. Coffee in Kenya is of Brazilian origin. Due to differences in water, climate and treatment methods, coffee cultivation did not begin on a large scale. Kenyan beans taste very different from Brazilian beans. There are two types of coffee farms in Kenya. One is a large plantation covering more than five acres, but the elevation is average. For Kenyan coffee, the coffee beans of large farms are only moderate in quality. The best Kenyan beans are produced in 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 very united. Hundreds or thousands of families are gathered to set up cooperative farms. The government funds the construction of washing and treatment plants. The coffee fruits picked by small farmers are sent to cooperative farms for unified processing. First, the half-ripe or rotten fruits are removed. Don't underestimate Kenya's small farmers. They are no different from ants, and their overall productivity is higher than that of large farms, about six to four, which is quite rare in soybean producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to smallholder farmers who work hard to grow 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 five grades, the highest level is PB, followed by AA++, AA+, AB. This grading system is similar to Colombia, mainly based on particle size and shape, but the seller does not see good flavor, but does not know how to taste coffee, then the original delicious may become tasteless. Some taste coffee is to use the tongue to feel the taste, and some enjoy the kind of aromatic alcohol in the mouth, in addition to this, but also depends on the body when drinking coffee, the surrounding atmosphere and so on. In short, coffee tasting is a very delicate matter.

When drinking coffee in a poor coffee shop, sometimes you will drink nearly half cold coffee. No matter how good the quality of coffee beans is, and how good the brewing skills are, you will lose your appetite for coffee. "Drink hot" is a necessary condition for tasting delicious coffee, even if it is hot coffee in the summer. When coffee is cold, the flavor will be reduced, so when brewing coffee, in order not to reduce the taste of coffee, the coffee cup should be soaked in boiling water in advance. The appropriate temperature of coffee is 83 degrees Celsius at the moment of brewing, 80 degrees Celsius when poured into the cup, and 61-62 degrees Celsius when it reaches the mouth.