Introduction to the production area of varieties with AA Flavor description and Grinding scale for Kenya Coffee Bean treatment

Kenya Coffee Bean Processing AA Flavor Description Grind Scale Variety Introduction

Don't underestimate Kenya's small farmers. They are no different from ants and soldiers. Their overall productivity is higher than that of large farms, about six to four, which is quite rare in soybean producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to smallholder farmers who work hard to grow good coffee in the foothills. In addition, Kenya beans must have a strict classification system, washing plant coffee beans, according to size, shape and hardness, divided into five grades, the highest level is PB, followed by AA++, AA+, AB. This grading system is similar to Colombia, mainly based on particle size and shape considerations, but good selling is not good flavor. This is what coffee fans should know. The current international evaluation of Kenyan beans is not as good as in previous years. I believe this has something to do with the abnormal climate and unfavorable coffee growth, but things are not so simple.

Arabica trees were introduced by missionaries from Yemen in the 19th century, but they were not cultivated in large numbers until 1893, when the old Brazilian bourbon seeds were introduced. That is to say, the present Kenyan coffee has Brazilian ancestry, but the Kenyan bean flavor is very different from that of Brazilian beans due to differences in soil, climate and treatment methods.

Elevation, latitude, geology: the equator runs through Kenya, and the border is exactly within ten degrees of north and south latitude. It is a tropical region with two rainy seasons per year and two harvests, 60% concentrated in October to December and 40% in June to August. Coffee is mainly grown in volcanic areas around the capital Nairobi to the mountains of Kenya at an altitude of 1600 to 2100 meters. This height is suitable for coffee bean development flavor, because the mountain temperature is lower, the growth is slower, the aromatic components of coffee beans are fully developed, the fruit acid flavor is more obvious, and the texture is harder. This fertile, moon-shaped coffee zone is Kenya's main source of fine beans.

Kenya's northern neighbor is Ethiopia, where the Arabica coffee tree originated, but it was not until the early twentieth century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from Yemen, but did not plant them in large quantities. It was not until 1893 that they introduced the ancient Brazilian bourbon coffee seeds to cultivate coffee on a large scale. In other words, Kenyan coffee has Brazilian ancestry. Due to differences in water, climate and processing methods, Kenyan beans have a completely different flavor from Brazilian beans. Brazilian coffee is grown at low altitudes, with soft texture and no obvious fruit acid flavor. Kenyan coffee trees, on the other hand, are concentrated on the slopes near Mount Kenya.