Description of Coffee Bean Flavor in Jinchu Valley, Kenya

Description of Coffee Bean Flavor in Jinchu Valley, Kenya

There are two types of coffee farms in Kenya. One is a large plantation that covers an area of more than five acres, but the average elevation is low. In the case of Kenyan coffee, the coffee beans of the large farms are of medium quality. The best Kenyan beans come from small farms, most of which are located in the foothills or volcanic slopes above 5,000 to 6,000 feet. Each small farmer has a capacity of only 20 to 70 bags per season and cannot afford to invest in expensive washing plants, but small farmers are very United. Hundreds or thousands of households are gathered to set up a cooperative farm, which is funded by the government to build a washing treatment plant, and the coffee fruits picked by small farmers are sent to the cooperative farm for unified processing. First remove the half-ripe or rotten fruit, then peel, ferment, decompose the flesh, remove the coffee beans, then dry and polish, the whole process is supervised by the official Coffee Administration, which ensures the quality of Kenyan coffee. Kenya bean washing processing technology and high standards of quality control, has always been an example of bean-producing countries. All the coffee is collected together, and the growers charge the average price according to their actual quality. On the whole, this method of buying and selling worked well, and it was fair to both growers and consumers. Ethiopia, the origin of Arabica coffee trees in northern Kenya, began to cultivate coffee as late as the beginning of the 20th century. Missionaries introduced Arabica trees from the leaves in the 19th century, but did not plant a large number of them. Coffee was not cultivated on a large scale until 1893, when Brazil's ancient bourbon seeds were introduced. Kenyan coffee is of Brazilian origin, and the taste of Kenyan beans is very different from that of Brazilian beans due to differences in water, climate and handling. 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.

Agronomists wanted to find a kind of bourbon with high yield and resistance to diseases and insect pests, and obtained SL28 through experiments. SL28 is a genetic variant with a mixed pedigree of French missionaries, mochas and Yementibica. The original goal of breeding SL28 was to mass-produce coffee beans with high quality and resistance to diseases and insect pests. Although the output of SL28 was not as large as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics. This important variety leads us to the unique Kenyan style: strong acidity, rich taste and beautiful balance. Kenya AA is one of them.