Description of Manor Flavor of characteristic Brand of Coffee Bean Nyeri in Kenya
Description of Manor Flavor of characteristic Brand of Coffee Bean Nyeri in Kenya
Kenyan buyers are world-class buyers of premium coffee. All coffee beans are first acquired by the Kenya Coffee Commission (CoffeeBoardofKenya, CBK), where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Commission only acts as an agent, collecting coffee samples and sending them to buyers so that they can determine the price and quality.
Altitude, latitude, geology: the equator runs through Kenya, and the border is just within ten degrees of north and south latitude. Belonging to tropical producing areas, there are two rainy seasons every year, with two harvests, with 60% concentrated from October to December and another 40% from June to August. Coffee is mainly grown in volcanic land around 1600-2100 meters above sea level from the capital Narobi to the mountains of Kenya. This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans.
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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