Kenyan coffee bean brand characteristics manor producing area

Kenyan coffee bean brand characteristics manor producing area

Kenyan coffee farmers are at the bottom of the industry value chain. The price of unprocessed coffee beans was only about 130 shillings ($1.51) per kilogram at its peak, and the middleman who bought the coffee sold it on the exchange for more than twice as much. The market price of processed coffee will rise to 4000 shillings ($46.50).

To break this situation, Kenyan authorities are trying to attract buyers from countries such as China, South Korea, Japan and the United Arab Emirates to participate in the local coffee market in order to achieve a more balanced coffee trade, benefit farmers and increase local taxes.

According to local media reports, major coffee producing areas such as Nieli and Migoli have negotiated agreements with buyers from China. According to the agreement, local coffee farmers will sell coffee directly to Chinese merchants at a price of about 250 shillings ($2.90) per kilogram.

Some people with vested interests have protested against this practice. Two weeks ago, some Western companies warned coffee makers through the media that they would face billions of shillings in losses if they allowed the government's new agreement to be implemented.

"it is clear that government officials lack an understanding of coffee production and trading structure, and the policies introduced by these governments will not only harm the interests of coffee-related practitioners in the country," the company said in a statement. it will also cause chaos in coffee purchases around the world. "

On the contrary, hand flushing is popular in China. The water is also injected at the central point, but the flood flows around 2-3 times, and the water in the powder layer is saturated. The large current has a great impact on the powder layer, and many people do not dare to go to the extreme edge, so they can only circle around the center point and the middle part of the filter cup wall. the large water flow will quickly push up the powder layer, and some of the steaming powder layer on the far side will be relatively dry relative to the central point, resulting in insufficient extraction. (taste trend: the first taste of drinking coffee is included in, and the coffee liquid flows directly down to the throat, resulting in a strong taste and easy to have raw and mixed smell.)

For the steaming time, often see the powder layer formed by steaming, if no bubbles come out, it means that the steaming time is enough, you can inject water at the central point. Of course, many people are used to using timers for 30-40 seconds, so they can't cope with different beans and different freshness. Resulting in the possibility of steaming some defective smell out. Beginners can use timers temporarily, but it is recommended to observe the powder layer for a long time.

If you steam quickly with a large current, no bubbles will emerge. If you use fine water flow, but the circle is irregular, the water flow is intermittent, and there will be no bubbles.