Description of taste and flavor of manor brand in the production area of Kenyan coffee bean treatment

Description of taste and flavor of manor brand in the production area of Kenyan coffee bean treatment

Semi-washing-pour the picked red fruit into the pulp planer, take out the pectin pods and pour them directly into the pectin scraper. With only a small amount of water, you can scrape off the pectin layer, take out the smooth pods, and expose them outdoors. Dehydration to 12% can enter the warehouse.

Half-sun-the red fruit is washed until the pectin pods are taken out and placed directly in the outdoor bean drying farm.

Honey treatment-put the red fruit into the reservoir, choose the red fruit that sinks to the bottom of the pool, remove part of the flesh, retain part of the pectin and put it on the scaffolding to dry, flip, remove the pulp, and bag the beans.

Yellow honey: 40% pulp removal

Red honey: 25% pulp removal

Black honey: remove 5% pulp

Established in 1950, Kenya DORMANS (Berman Manor) is one of the largest coffee producers in Kenya. DORMANS offers the highest international level of Kenyan specialty coffee (Specialty Coffee), 100% Arabica coffee beans from a single producing area, and real gourmet coffee (Gourmet Coffee). Kenyan coffee enjoys a high international reputation and is known as the king of African coffee because of its excellent quality. Berman Manor adopts coffee beans from a designated small plantation in the Nairobi Mountains, pure climate on the plateau, natural and organic growth, all hand-picked and natural drying, and collected strictly according to solar terms and mountain height. The appraiser of Berman Manor tastes about 1500 cups of coffee a week, and only the best beans are selected for blending and roasting, crafted into premium coffee products for consumers to enjoy. Berman Manor's products have all the excellent characteristics of Kenyan coffee and can fully demonstrate the world-famous excellent quality of Kenyan coffee.

There are two types of coffee farms in Kenya. one is a large planting farm 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 Kenya 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 is unable to invest in expensive washing plants, but small farmers are very United. Hundreds or thousands of households are gathered to set up cooperative farms, and the government pays for the construction of washing treatment plants, and the coffee fruits picked by small farmers are sent to cooperative farms 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 standard quality control have always been an example of bean-producing countries.