Introduction to the variety treatment method of grinding scale for flavor description of coffee farm in Kenya
Introduction to the variety treatment method of grinding scale for flavor description of coffee farm in Kenya
The coffee producing areas in Kenya are mainly concentrated in Mount Kenya (Mt. The plateau region represented by Kenya). Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. Major producing areas such as Nyeri and Ruiru in central China are the same as those chosen by 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, for the sake of coffee yield and disease resistance, the Kenyan government and the Coffee Research Institute (Coffee Research Foundation) began to promote a new variety Ruiri 11. Promoters assure coffee lovers that the new variety still has the classic flavor of Kenyan coffee, but the continuous efforts have not won the recognition of coffee gluttons. gluttons agree that the taste of the new variety is poor, and the future of Ruiru11 remains to be seen. Kenyan coffee is obviously much more spicy and shade trees are not common than shade planting in many quality producing areas. In addition, Kenyan coffee rarely participates in certification, variety and environmental factors make the use of pesticides necessary, and organic certification, which is popular in other countries, becomes rare in Kenya.
Kenyan coffee harvest season
There are two harvest seasons in Kenya, the main harvest season is from October to December and the secondary harvest season is from May to July.
Kenyan coffee processing
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, the shell bean (Parchment coffee) is sent to a privately owned factory for shelling treatment after being briefly kept in the cooperative's processing plant.
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