Introduction to the description of Manor Grade Brand, graded Taste and Flavor of Kenyan Coffee beans

Introduction to the description of Manor Grade Brand, graded Taste and Flavor of Kenyan Coffee beans

The increase in the number of Kenyan coffee is obvious, from 1969 to 1970, when 800000 bags were exported, and between 1985 and 1986, the output increased to 2 million bags. The general yield is stable at 1.6 million bags, with an average yield of about 650kg per hectare. Even before coffee prices skyrocketed, the average price of coffee in Kenya had been rising. Prices in 1993-1994 were 50% higher than they were 12 months ago. The rise in prices is mainly the result of increased demand.

Some buyers, especially Japanese businessmen, have expressed dissatisfaction with the Kenyan coffee industry system. Some businessmen say that the quality of coffee in the country has declined, and point out that buying directly from farmers may be a way to improve the quality. But in any case, Kenya's detailed rules and regulations and sound procedures are a model worth learning from for all coffee-producing countries. It is fragrant, full-bodied, fruity and has a rich and perfect taste. 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 kind of shallow roasted Kenyan coffee. In addition to having obvious and charming fruit acidity, Kenyan coffee is mostly from small coffee farmers, planted in a variety of different environments, encounter different climate and rainfall every year, and bring a variety of distinct and unique personalities. Take the AAPlus grade "KenyaAA+Samburu" as an example, the Samburu in 2001 has a strong aroma of black plum, low acidity and strong taste. The newly harvested Samburu in the winter of 2002 presents a completely different flavor, mulberry berry and green plum, with a touch of Nanyang spice (Spicy) flavor, after drinking sweet green tea in Kenya's northern neighbor Arabica coffee tree origin of Ethiopia, but as late as the beginning of the 20th century, began to engage in coffee cultivation In the 19th century, missionaries introduced Arabica trees from Yemen, but did not plant them in large quantities. It was not until 1893, when the ancient Brazilian bourbon seeds were introduced, that coffee was cultivated on a large scale. That is to say, Kenyan coffee has Brazilian ancestry. Due to differences in water, climate and handling methods, Kenyan bean flavor is very different from Brazilian beans. Brazilian coffee is planted at a low altitude, with soft texture and no obvious sour taste. In contrast, Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level, which is suitable for coffee beans to develop their flavor, because the mountain temperature is lower and the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity of the fruit is more obvious and the texture is harder. In addition, Kenya was an early British colony, and the British had established a set of perfect cultivation and quality control system. After the independence of Kenya, the coffee industry built on the existing foundation.