Description of Flavor of Coffee beans from Jinchu Valley in Kenya introduction to the method of regional treatment of varieties produced by grinding scale
Description of Flavor of Coffee beans from Jinchu Valley in Kenya introduction to the method of regional treatment of varieties produced by grinding scale
The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The seven largest producing areas are the most famous, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya. Major producing areas such as Nyeri and Ruiru large farms in the middle 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 (Parchmentcoffee) is sent to a privately owned factory for shelling treatment after being briefly kept in the cooperative's processing plant.
Kenya AA coffee beans are adjacent to Ethiopia, the origin of Arabica coffee trees in the north of Kenya, but it was not until the beginning of the 20th century that they began to engage in coffee cultivation. 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 after the introduction of Brazil's ancient "bourbon" coffee seeds. In other words, the current Kenyan coffee is of Brazilian origin. Due to the difference in water, climate and handling methods, the Kenyan and Brazilian bean flavors are fragrant, rich and fruity, and the taste is rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people about this shallow roasted Kenyan coffee, said Gachagua, a local official in Nieli County. Although many vested interests have called on local lawmakers and heads of coffee cooperation agencies to unite against this policy that will bring real wealth to farmers, he will not give in.
"I know that a lot of money will be used to destroy our efforts to liberate the farmers, and I even realize that some people want to remove the current government in the next election, but this will not stop our efforts," Gachagua said. The bow did not turn back and we bear the trust of the people.
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