Flavor description of AA Coffee Bean producing area in Kenya Variety introduction of Manor Taste treatment method

Flavor description of AA Coffee Bean producing area in Kenya Variety introduction of Manor Taste treatment method

Now, while the excellent Kenyan auction system and coffee are gradually being introduced in all East African countries, there are countless problems in production. Kenya, as an example of advances in planting technology in Africa, is developing disorderly. For now, coffee is still of high quality, but if the auction system does not continue to serve small farmers, they will grow other crops or replace better varieties (good SL-28 and SL-34) with disease-resistant but poor-quality Ruiri 11 strains.

Coffee farm profile: 573426 farmers buy stakes in 275 production organizations, 1275 coffee trees (there is no unit, God knows what is 1275, it is estimated that it cannot be a plant.)

Coffee growers: 6000000

Plants that do not see sunlight: very few

Main coffee production organization: High Plateau around Mt. Kenya,Aberdare Zone,West: Kasii, Nyanza,Bungoma,East:Nakuru,Kericho

Planting species: SL-28, SL-34, Bourbon,Kents, Typica, Riuri 11. Bourbon is called Scottish or French in some areas.

Harvest season: main season: October-December, June-August will also have sporadic harvest

Grading and processing: AA (17hammer 18 items) is the most advanced, while MGOBING39X buni represents the lowest consumption of natural mature coffee beans in the area, which is processed by washing.

Organic identification (similar to the identification of pesticide residues in our country): no identification, because the local use of excellent planting technology, rarely use chemicals, the secret is to often use dead branches as fertilizer, pruning plants, mowing lawns and so on.

Output ranking: sixth in Africa, tenth in the world

Introduction: in the 1800s, it was introduced by clergy in pursuit of the sacred spirit, the bourbon species was introduced by a national integration in 1911, and the Kents species was introduced by India in 1920.

Colored Kenyan coffee?

Sometimes you are lucky enough to see a bright color on Kenyan coffee beans in a bid. Before the auction, a raw Kenyan coffee bean was divided into several portions and numbered without the knowledge of potential buyers, and then we marked the successful bidder on the bag with chalk and typefaces. So sometimes you can see a little bit of chalk ash-not ink, which is why the chalk scratched the coffee beans in the gap in the bag. Although baking and tasting them, these colors do not affect taste and are not harmful to health, Tom said