Introduction to the characteristics of Manor Brand and Regional treatment of graded production of Coffee beans in Kenya

Introduction to the characteristics of Manor Brand and Regional treatment of graded production of Coffee beans in Kenya

Kenya is a well-known producer based on the size of coffee beans. Usually divided into nine grades, according to the bean type, there are PB, that is, round beans, accounting for about 10% of the total output, in addition to E (elephant beans), AA, AB, C, T, TT, MH, ML according to size.

Coffee related institutions in Kenya

KCPTA: Kenya Federation of Coffee producers and traders, although the Kenya Coffee Producers and Traders Association coffee auction system effectively increases the price of high-quality coffee, it is not without drawbacks. First, the existence of many trade middlemen erodes the interests of coffee farmers, and the high prices obtained from the auction can not be fully fed back to hard-working coffee farmers. Second, it is difficult to trace the production information of auctioned coffee. For the booming boutique coffee market, traceability is an important criterion for the evaluation of raw coffee beans. Based on the above factors, the Kenyan government has begun to relax restrictions on direct trade in coffee. Agents certified by the state can sell coffee beans directly to customers such as foreign boutique coffee roasters. Direct trade can give farmers who produce high-quality coffee more rewards.

Mainly by large farms (Estate) and cooperatives (Cooperatives) two types. The former generally has a large planting area and has independent coffee processing facilities. Most coffee production is done by a large number of small farmers, who form coffee cooperatives. The Coffee Cooperative Society employs special managers to supervise the coffee processing of its members, even to the point of managing each coffee tree.

Compared with shading planting in many high-quality producing areas, Kenyan coffee is obviously more spicy and unrestrained, and shade trees are not common. In addition, Kenyan coffee rarely participates in certification, variety and environmental factors make the use of pesticides necessary, and organic certification, which is popular in other countries, becomes rare in Kenya.

Kenyan coffee harvest season

There are two harvest seasons in Kenya, the main harvest season is from October to December and the secondary harvest season is from May to July.

Kenyan coffee processing

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, the shell bean (Parchment coffee) is sent to a privately owned factory for shelling treatment after being briefly kept in the cooperative's processing plant.