Introduction to the method of variety treatment in the grinding scale production area of coffee beans in Jinchu Valley, Kenya
Introduction to the grinding scale of Kenya Jinchu Valley coffee beans and the variety treatment method in the production area
designed. It is rectangular in shape and has a ratio of length to width of 3:2. From top to bottom by black, red, green three parallel equal horizontal rectangle composition, red rectangle up and down each has a white edge. The central design of the flag is a shield and two crossed spears. Black symbolizes Kenyan people, red symbolizes struggle for freedom, green symbolizes agriculture and natural resources, white symbolizes unity and peace; spear and shield symbolize unity of the motherland and struggle for freedom
It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported to Kenya via South Yemen. But it wasn't until the early 20th century that bourbon coffee trees were grown by St. Austin Mission introduced.
Kenya coffee is mostly grown at altitudes of 1500- 2100 meters and harvested twice a year. To make sure only ripe berries are picked, people have to make about seven rounds through the woods. Kenyan coffee is grown by smallholders who harvest the coffee and send it fresh to a cooperative washing station, which sends the washed and dried coffee to the cooperative in the state of "parchment beans"(i.e. beans covered with an endocarp)("parchment beans" are the final state of the beans before peeling). All the coffee is collected together and the grower charges an average price based on its actual quality. This method of buying and selling generally works well and is fair to both growers and consumers
Aromatic, rich, fruity, rich and perfect on the palate. Kenya coffee has a wonderful fruity flavor, with a blackberry and grapefruit flavor, is a favorite of many coffee lovers. This coffee has an excellent medium purity, crisp and refreshing taste. Fresh flavor and best for iced coffee in summer. When tasting this coffee, if it is accompanied by fruit with acidity such as grapefruit, it will definitely give me the best coffee experience. "Less coffee, more fruit tea" is the common feeling many people have about this light roasted Kenyan coffee. In addition to its obvious and fascinating fruit acidity, Kenya coffee is mostly grown in a variety of environments from small coffee farmers.
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