Introduction to the taste treatment method of manor flavor description for the brand characteristics of Kenyan coffee Nyeri
Introduction to the taste treatment method of manor flavor description for the brand characteristics of Kenyan coffee Nyeri
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.
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, Parchment coffee is briefly kept in the cooperative's processing plant and sent to a privately owned factory for shelling treatment.
The raw bean comes from the Kato Boya processing plant in Neri and comes from a nearby family farm. About 2023 coffee trees are planted on half an acre (about 250 square meters) of land. The Kato Boya processing plant is managed by Barichu Farmers Co-operative Society Limited. Neri has always been a classic coffee producing area in Kenya, relying on Mount Kenya, with a favorable environment for coffee growth. About 65% of Kenyan coffee comes from small farmers and 35% from large farms.
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