A brief introduction to the description of flavor, taste and aroma characteristics of spicy and unrestrained Kenyan boutique coffee beans

Almost all Kenyan coffee is sold through a coffee exchange located in Nairobi, the capital. Every Tuesday during the harvest season, the Coffee Exchange holds coffee auctions. Traders with trading qualifications will get samples of raw beans in advance. After cup testing, they will choose their favorite raw beans. In the next auction, the highest bidder will get them. Kenya's coffee auction system is considered to be a model for today's popular COE competition, considered to be the most transparent and efficient way of trade, which can effectively encourage growers to pursue quality and achieve high quality and high price results.

Although the coffee auction system has effectively raised the price of high-quality coffee, it is not without disadvantages. First, the existence of many trade middlemen erodes the interests of coffee farmers, and the high price obtained from the auction cannot be fully fed back to the hard-working coffee farmers. Second, it is difficult to trace the production information of the auctioned coffee accurately. For the increasingly prosperous fine coffee market, traceability is an important standard for the evaluation of coffee green beans. Based on these factors, the Kenyan government has begun to relax restrictions on direct coffee trade. State-certified agents can sell coffee beans directly to customers such as specialty coffee roasters abroad. Direct trade can give farmers more incentives to produce high-quality coffee.

Kenyan coffee is obviously more spicy and unrestrained than shade trees in many high-quality producing areas, and shade trees are not common. In addition, Kenyan coffee is rarely certified, and variety and environmental factors make the use of pesticides somewhat necessary. Organic certification, which is popular in other countries, is rare in Kenya.

Kenya coffee harvest season

Kenya has two harvest seasons, the main one from October to December and the secondary one from May to July.

Kenya Coffee Processing

Large farms usually have separate treatment facilities. A large number of small farmers usually pick ripe coffee berries by hand. Coffee picking is labour-intensive, requiring the whole family to work and even workers to be hired during harvest season. Fresh coffee needs to be transported in time to a cooperative-owned coffee processing plant for pulping, which may be carried by ox cart, pickup truck or truck. After dehulling, the Parchment coffee is stored briefly in the cooperative's processing plant and sent to a privately owned plant for dehulling

Bourbon Bourbon was first brought to Kenya for cultivation. In the 1950s, Scott Laboratory, an agricultural research institution at that time, made unremitting efforts to select two excellent hybrids SL-28 and SL-34, overturning the long-standing bias that artificial breeding varieties were not excellent in natural varieties. SL-28 and SL-34 help Kenya coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

As with other coffee-producing governments, SL-28 and SL-34 have withstood the test of time, cultivating loyal fans for generations of Kenyan coffee. The Coffee Research Foundation has begun efforts to promote a new variety, Ruiri 11, and promoters have assured coffee lovers that the new variety still has the classic flavor of Kenyan coffee, but continued efforts have not won the approval of coffee drinkers, who agree that the new variety lacks taste and the future of Ruiru11 remains to be seen.

In addition to the prestigious traditional Arabica coffee, Robusta coffee is also produced in Kenya's western lowlands.

Kenya coffee growing methods

There are mainly two types of large farms (estates) and cooperatives (Cooperatives). The former generally has a larger planting area and independent coffee processing facilities. Most coffee production is done by a large number of small farmers, who form coffee cooperatives. Coffee cooperatives hire managers to oversee their members 'coffee processing, even to the point of managing each coffee tree.

Kenyan coffee is obviously more spicy and unrestrained than shade trees in many high-quality producing areas, and shade trees are not common. In addition, Kenyan coffee is rarely certified, and variety and environmental factors make the use of pesticides somewhat necessary. Organic certification, which is popular in other countries, is rare in Kenya.

Kenya coffee harvest season

Kenya has two harvest seasons, the main one from October to December and the secondary one from May to July.

Kenya Coffee Processing

Large farms usually have separate treatment facilities. A large number of small farmers usually pick ripe coffee berries by hand. Coffee picking is labour-intensive, requiring the whole family to work and even workers to be hired during harvest season. Fresh coffee needs to be transported in time to a cooperative-owned coffee processing plant for pulping, which may be carried by ox cart, pickup truck or truck. After dehulling, the Parchment coffee is stored briefly in the cooperative's processing plant and sent to a privately owned plant for dehulling