Description of taste and flavor of coffee bean manor in Kenya
Description of taste and flavor of coffee bean manor in Kenya
Kenyan coffee varieties
Bourbon Bourbon was first brought to Kenya for planting. 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 of artificial breeding without excellent 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.
In addition to the prestigious traditional Arabica coffee, robusta coffee is also produced in the western lowlands of Kenya.
Coffee cultivation in Kenya
Mainly by large farms (Estate) and cooperatives (Cooperatives) two types. The former generally has a large planting area and has independent coffee processing facilities. Most coffee production is done by a large number of small farmers, who form coffee cooperatives. The Coffee Cooperative Society employs special managers to supervise the coffee processing of its members, even to the point of managing each coffee tree.
Compared with shading planting in many high-quality producing areas, Kenyan coffee is obviously more spicy and unrestrained, and shade trees are not common. 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.
Almost all Kenyan coffee is sold through the coffee exchange in Nairobi, the capital. Coffee auctions are held at coffee exchanges every Tuesday during the harvest season. Traders with trading qualifications will get raw bean samples in advance, and after the cup test, they will choose the raw beans they like. In the following auction, the highest bidder will get. Kenya's coffee auction system is regarded as the model of the popular COE tournament, and it is regarded as the most transparent and efficient way of trade, which can effectively encourage growers to pursue quality and achieve high quality and high price results.
Although the coffee auction system has effectively improved the price of high-quality coffee, it is not without drawbacks. First, the existence of many trade middlemen has eroded the interests of coffee farmers, and the high prices obtained from the auction can not be fully fed back to the 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. State-certified agents can sell coffee beans directly to customers such as foreign boutique coffee roasters. Direct trade can give farmers more rewards for producing high-quality coffee.
- Prev
Description of the Story and Flavor of Antigua Coffee beans in Guatemala
The story flavor of Guatemala Antigua coffee beans describes the taste of the varieties produced in 108889 square kilometers, located in the north of Central America, bordering Mexico, Belize, Honduras and El Salvador. It is bordered by the Pacific Ocean to the south and the Gulf of Honduras in the Caribbean Sea to the east, bordering Mexico, El Salvador, Honduras and Belize on land. 2/3 of the territory are mountains and plateaus.
- Next
Grinding scale treatment method for producing area of flavor and taste varieties of Rwandan coffee beans
Rwanda coffee bean flavor variety production area grinding scale treatment Rwanda has about 33000 hectares of coffee plantations and 500000 people are engaged in the coffee industry. With the good natural conditions of high altitude and fertile volcanic soil, the country's fertile soil and suitable climate contribute to plant growth, and coffee trees seem to be driven or forced to grow upward, or because they grow too much.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?