Introduction to the treatment method of taste characteristics of manor flavor description in Kenyan coffee producing area

Introduction to the treatment method of taste characteristics of manor flavor description in Kenyan coffee producing area

What is planted in Kenya is Bourbon bourbon. In the 1950s, the then agricultural research institution Scott Laboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts, subverting the long-standing prejudice that artificial breeding is not superior to natural varieties. SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

Like the choice of other coffee producing countries, although SL-28 and SL-34 have stood the test of time and cultivated generation after generation of faithful pumps for Kenyan coffee, the Kenyan government and the Coffee Research Institute (Coffee Research Foundation) have begun to promote a new variety, Ruiri 11, for the sake of coffee yield and disease resistance. The promoters assure coffee lovers that the new variety still has the classic flavor of Kenyan coffee. However, the continuous efforts have not won the recognition of coffee gluttons, who agree that the new varieties lack taste and that the future of Ruiru11 remains to be seen.

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, Parchment coffee is sent to a privately owned factory for shelling coffee after being briefly kept in the cooperative's processing plant. Although the 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 auction prices can not be fully fed back to hard-working coffee farmers. Second, it is difficult to accurately 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.