Country of origin coffee introduction: Kenya AA

History Tip: coffee was introduced to Kenya through Ethiopia at the end of the 19th century. It is because some local clergy are brought in in pursuit of the sacred spirit, and another reason for the spread of this smelly and long way of coffee is that religion and coffee traveled together a long time ago.

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2007-12-15 02:16

This map of Kenya and its surrounding areas reveals the origin of some nearby coffee.

If you want to know anything else about Kenya, Patrick, a descendant of the royal family, has a very informative article that flatters Kenya.

Recent evaluation of coffee cultivation in Kenya:

Kenya once again to the annual harvest, I was fortunate to get the following major producing areas of beans: Kiambu, Nyeri, Thika, Meru,Kirinyaga (region or manor name, no translation, easy to look up English materials). From February to August, these main planting areas will suddenly produce 1-2 kinds of high-level beans, so that I can get 10-20 kinds of beans in a week. Based on so many samples, no one knows the quality of beans better than I do. The Kenyan auction market system has been very helpful for me to get in touch with these beans, even when the weather is bad, and so on: God can no longer stop me from finding super beans! This is a system that tends to be popular, and I can easily trade even when I cook in the kitchen. That's what Tom said.

-invincible separation line- -

Generally speaking, it feels like a kind of coffee with a bright hue that can make people feel fresh from head to toe. Of course, it is not tailor-made for those who do not like sour taste (the acidity of this coffee will leave a distinct mark in the human brain because of such a class of reacting chlorogenic acid carbonate water). The best Kenyan flavors are hybrid and have quite obvious fruit flavors (such as strawberries and citrus) and sometimes lead to the idea that they have spicy flavors. Some Kenyan coffee tastes reminiscent of cleanliness and brightness, while others are reminiscent of some precious wine-making spices.

I was impressed by the consistent good quality of Kenyan coffee: it killed me to find a set of samples with a high defect rate. The overaging of a perfect Kenyan coffee book can not only correct your feelings about what is good coffee, but also a perfect experience. If we really want to chase the luck of bidding for good coffee, we have to take all the gains of most estates: we want to monopolize these good things! When we bid for coffee beans from farms we have worked with before, the chances of a deal are greatly reduced (for example, bidding in the first half of the harvest, it often takes a little more luck to bid again), I am sure. I tried samples of each and bought the best batch. I can responsibly say that these beans are the result of hard work and hard work, and when we do a cup test, we begin to do our best to buy these beautiful things for the harvest period.

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 the taste and are not harmful to health, Tom said.

For example:

Introduction of Kenya AA Nyeri-Gachatha species:

Country: Kenya

Level: AA

Origin: Nyeri area

Mark: Gachatha species, washing treatment

Treatment: washing

Harvest time: November 2007

Appearance: 0 dplink 300 grr 18 mesh

Variety: SL-34

Dry aroma (1-5): 4.4

Wet aroma (1-5): 4.6

Bright acidity (1-10): 9

Flavor thickness (1-10): 9.2

Body-Movement (this is a technical term, no translation is easier to understand than translation.) (1-5): 3.2

Aftertaste (1-10): 9.0

Cupper's Correction (1-5): 1

Add 50:50

Final score (out of 100): 90.4

The most prominent and essential attributes: moderate wild feeling, wine, fruit, citrus peel taste, sweetness.

Overall feeling: clean, bright, crispy Kenyan coffee