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Introduction to the History of planting and processing of Coffee in Kenya
The history of coffee planting in Kenya can be traced back to the end of the 19th century. Coffee trees were introduced from neighboring Ethiopia in the north. Through improvement of their own varieties, there are four common varieties: Bourbon, Kents,SL34, SL28, Typica Luli 11 (Riuri 11).
The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. Kenyan premium coffee (AA Plus, AA, AB, PB) are all washed, while the low-grade products of sun-dried beans (non-washing buni) are only available for local use. It's an uncertified organic plant.
Chemical pesticides or herbicides are rarely used because of improved planting techniques. Kenyan premium coffee (AA Plus, AA, AB, PB) are all washed, while the low-grade products of sun-dried beans (non-washing buni) are only available for local use.
Baking
Shallow baking
Flavor
Honey, flowers, rich aromas, fruit fudge,
Black plum juice, fresh-cut Chinese fir and pomelo and blackcurrant
The country
Kenya
Producing area
Sika District (Thika)
Cooperative society
Risel Cooperative (Ritho)
Altitude
1800 meters above sea level
Grade
AA
Typical Kenyan coffee flavor features:
High acidity
Clean and clear lines
The most solid and rich taste is like the weight of an African elephant!
Full of fruit tonality and floral aroma
Green plum, Hawthorn, black plum, temperate fruit (BlackBerry, cherry). Wait
Violets, roses.
The rhyme is long.
Black sugar, smoked candied fruit, cork, flower fragrance.
