Introduction to the production area with excellent medium purity Berman Manor coffee flavor

China Coffee Network

Kenya AA coffee beans are adjacent to Ethiopia, the origin of Arabica coffee trees in the north of Kenya, but it was not until the beginning of the 20th century that they began to engage in coffee cultivation. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale after the introduction of Brazil's ancient "bourbon" coffee seeds. In other words, the current Kenyan coffee is of Brazilian origin. Due to the difference in water, climate and handling methods, the Kenyan and Brazilian bean flavors are fragrant, rich and fruity, and the taste is rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of this shallow roasted Kenyan coffee. Kenyan coffee has many followers in the boutique coffee industry, and Kenya AA has an extraordinary popularity.

Usually Kenyan coffee is classified as follows:

Berman Manor

1) Common categories:

Hand-picked coffee fruit, picked by hand, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, after about 36 hours of fermentation, placed on a metal grid for sun drying, in the processing plant to remove the seed shell (parchment), become a blue-green appearance of attractive Kenyan raw beans.

These beautiful raw beans are graded according to particle size (size), shape (shape) and weight (weight):

E:kenya E, elephant beans, above elephant bean,18 (including round beans)

Round beans containing large grains, like PB, are small in quantity.

AA:Kenya AA,17-18 mesh

AB:Kenya AB,15-16, which is a mixture of An and B.

Grade An above 17 mesh (6.8mm), grade B above 16 mesh (6.3mm)

Light beans selected by TT:AA and AB by airflow separator

Over PB:Kenya PB,15, round beans and peaberry account for about 10% of Kenyan coffee.

CRV 12-14 mesh and PB light bean screened by air flow separator

Under 12 eyes, there are more defective beans, chopped beans and light beans.

HE: beyond the above level becomes HE (Hulled Ears)

Kenya Coffee Grade: Kenya AA

2) the raw beans without official standard grading are UG (ungrade).

E,AA,AB,PB → UG1

C,TT,T,HE → UG2

3) MBUNI (sun beans, non-washing treatment)

All raw beans are sorted by gravity (gravity separator)

MH:heavy mbuni, heavy beans, yellow, free of black beans, fragments, dried fruit or other defects

The cup test shows a typical sun flavor with no taste defects.

ML:light mbuni yellowish green, with a small amount of worm-eaten beans or black beans, no stinky beans or fragments

There is no earthy or other bad taste in the cup test.