A brief introduction to the variety treatment method of taste and flavor description of Kenyan coffee manor brand
A brief introduction to the variety treatment method of taste and flavor description of Kenyan coffee manor brand
Mugaya Manor has received assistance from its partner CMS Coffee Management Service. The long-term goal is to achieve the goal of increasing coffee production through training, input and year-round agricultural practice seminars for coffee farmers. Its vision is to create a transparent and highly trusted basis for cooperation with small coffee farmers to help Kenya's coffee industry continue to grow, which will bring high quality coffee to its customers and benefit coffee farmers.
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.
The Kenya Coffee Council (CoffeeBoardofKenya, CBK) buys it, identifies it, rates it, and then sells it at weekly auctions, which are no longer graded.
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 and decompose the flesh.
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