Coffee

Although it is just south of the birthplace – Ethiopia – of coffee, coffee cultivation did not begin in Kenya until the late 19th century apparently under the direction of missionaries. The British, though, significantly ramped up production around the turn of the century. Today, Kenyan coffee production is known for its network of small farms and mills.   More than 6 million Kenyans are said to be employed in the coffee industry. A cooperative system has evolved over the years with at its core an open auction system.   This auction system may be what has allowed Kenyan coffee to maintain its highly regarded quality. 

There is some confusion among drinkers about the much sought after “AA” designation of Kenyan coffee.   The “AA” is not a type of coffee per se, but rather the label refers to the size of the bean itself.   The Coffee Board of Kenya has established a grading system based on the size and form of the bean.   Coffees assigned the grade “AA” are generally the largest bean. The grading scale, from largest to smallest, is AA, AB, PB, C, E, TT and T. One reason quality is often remarked to coincide with the size of the bean is the higher oil content of larger beans.  Kenyan AA beans also are cultivated from the premium Arabica coffee plants, rather than the less flavorful Robusta coffee plants.

After the beans are milled, the coffee is graded according to size.   Samples from each lot are then provided to licensed exporters, who then bid on each lot according to their own evaluations. Weekly auctions are held in downtown Nairobi.  The open, transparent system wherein the highest bidder obtains the lot reinforces a positive price-quality relationship – that is, the best quality yields a higher price. 

Of course, the quality of Kenyan coffee is not based solely on its exporting infrastructure. The quality must originate in the cultivation process. For certain, Kenya has rich, acidic volcanic soil where the coffee is grown at altitudes ranging between 5,000 and 7000 feet above sea level. Production is concentrated on the high plateaus that surround 17,000-foot Mount Kenya.   Here the climate is moderate throughout the year along with a relatively consistent rainfall patterns. Kenya has invested in researching the best cultivation techniques and even the smallest farmer is likely to be knowledgeable about coffee production. 

Premium Kenyan coffee beans – in particular, AA beans – are universally wet processed. The cherry surrounding the bean is removed and then the beans are submerged in a water tank. In the water tank, a natural fermentation process breaks down the cherry residue left on the bean. The final parchment layer is then removed after the beans have been dried by hulling.

So what should you expect from a cup of Kenyan coffee?  While it generally is classified as medium bodied coffee, Kenyan coffee packs an intense flavor and enticing aroma. Multi-faceted in taste a premium Kenyan coffee enthralls with fruit dimensions ranging from citrus to berry along with noted wine-toned acidity. It is a rare Kenyan cup that will leave the drinker with an unpleasant aftertaste.

The next time you are seeking a quality coffee, remember to try the king of African coffees – Kenyan AA. 

Joe Jefferson is the resident coffee expert at World Trader Coffee, which is proud to offer online a fine Kenyan AA coffee as well as a full selection of African coffees.

Author: Joe Jefferson
Article Source: EzineArticles.com
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Coffee plants are grown in huge volumes in many parts of the world. The plant is cultivated in more than seventy countries, many of them warm climate countries, including Indonesia and Brazil, who are two of the world’s biggest coffee producers. The plants are most often grown in areas lying between the Tropic of Cancer and the Tropic of Capricorn. Other coffee plant growing areas include Africa, Central America, and India.

Although the plants are grown all over the world, the cultivation is pretty much the same process in each country, and can be a very complex process. There are two main species of coffee plants, which are known as the Arabica and the Robusta. They are small, evergreen trees, and the cultivation of coffee plants take place on plantations. The process of cultivating the plant can be labor intensive, with the amount of work needed depending on the method of farming used. This fact makes coffee cultivation more suitable for developing nations lying around the equatorial regions of the world. Coffee plants usually require temperatures that range from 15-24C without any severe fluctuations.

Coffee grows best on fields that are well drained and well aerated with deep soils, and the plants require a large supply of oxygen to provide to their root systems. Their need for large amounts of oxygen is the reason why aerated soils are the best for the cultivation and growing of coffee. The plants also require 1500mm to 2000mm of rainfall annually to provide the best results. If the rainfall is below the ideal mark then the deficit must be provided with additional moisture through irrigation means. For a higher quality of coffee, it is best to cultivate the plants at higher altitudes with an abundance of mist and clouds. The higher altitudes provide lower oxygen content, so the coffee plants take longer to mature, which helps development better flavor within the coffee beans.

Coffee trees require constant special attention from the farmer. These plants require a specific amount of shaded sunlight, regular watering and fertilizing. They must also be protected from pests and weeds to ensure they yield the best and the most coffee beans. Coffee flowers take approximately six to eight weeks to blossom, and the period the flower takes to blossom then harvest may last as long as nine months, depending on environmental and other factors. The red fruits of the coffee tree take six to eight months to ripen after the tree begins to bear fruit. Regular harvesting is required because coffee plant fruits may become over ripe after ten to fourteen days.

The fruits are often hand-picked in mountainous regions of the world, instead of using mechanical harvesters. Coffee beans are found in the fruits of the coffee plant, and are also hand-picked by manual laborers. The manual laborers must learn how to pick the best beans and discard bad beans, which requires the laborers to have much skill in that area. The hand-pickers must provide special attention to each bean, and must perform a thorough evaluation. After harvesting and picking the coffee beans must be processed, which is drying and roasting to make them ready for fresh grounding. The cultivation and growing process may be long and complicated, but it is a process that is the same throughout the world, it is needed to provide the best quality of coffee to consumers, and is necessary to give the best yield of coffee to growers.

Many of the different coffee harvests from around the world are often blended with one another in an endeavour to obtain the best flavor for the consumer, of course this is a different flavor for different roasters, what is a beautiful coffee for some is bitter to others and vice versa.

Do You LOVE good coffee? Heather is a qualified barista and shares many of her great coffee making tips. Register for Your FREE copy of the Health and Happiness Mag, that includes tips on coffee making like the professionals at http://www.womensinfoproducts.com/food/coffee

Author: Heather Richards
Article Source: EzineArticles.com
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The coffee regions of the South Pacific include Indonesia and the Pacific Islands; Sumatra; Sulawesi or Celebes; Java, and New Guinea. Each of these regions has unique coffee attributes for flavor, aroma, after-taste and fragrance.

Indonesia and the Pacific Islands: Indonesia is the world’s third largest producer of coffee. Only 15% of the crop is Arabica beans; however, they are some of the best in the world. Indonesian beans are prized for their richness, full body, earthiness and gentle acidity. A limited number of quality beans are available for the gourmet, specialty coffee industry.

Sumatra: Sumatra is the largest of all the Indonesian islands. There are over 13,700 islands comprising the Republic of Indonesia, some with famous and well known coffees. Sumatran coffees are considered some of the heaviest, smoothest and most complex coffees in the world. Sumatran coffees have spicy, herbal notes and earthy aromas sought after by coffee lovers. The finest of the traditional Arabica coffees from Sumatra are marketed as Sumatra Mandheling and Lintong. Mandheling and Lintong are in the Aceh province on the volcanic mountains near Lake Tawar. The average growing altitudes are between 2,500 and 5,000 feet which is ideal for coffee cultivation. This region has shaded coffee farms and the processing method is “semi-washed.” This method depulps the coffee cherry from the coffee seed before they are dry. This cleans the coffee seed from the fruit pulp that naturally surrounds it. Mandheling is known for its herbal aroma, full body, low acidity, rich and smooth flavor.

Sulawesi or Celebes: Sulawesi was formerly known as Celebes. Coffee from this area uses the dry method and possesses a unique combination of sweetness and earthiness. The highest grade Sulawesi coffee comes from the mountainous area near the center of the island in the Toroja region. Sulawesi coffee is low in acidity with a deep body resembling the taste and fragrance of maple syrup. Japan consumes most of the supply available which tends to be small due to the limited yields.

Java: At the beginning of the 18th century, Dutch explorers brought the first Coffee Arabica trees to Java where they were planted and grown successfully. The island of Java became the world’s leading producer of coffee until a rust disease wiped out the entire industry. Farmers replanted the trees but the crops were devastated by military occupation during World War II. Talk about bad luck! Once again, the acreage was replanted with disease-resistant Robusta stock which is predominant although Arabica has made a comeback. Java Estate coffee is a wet processed coffee that is more acidic, lighter in body, and quicker to finish than other coffees in the region. There are traces of spices in this coffee such as nut, vanilla and spice. Old Java is Java Estate coffee that is stored in warehouses for two to three years. This aging process in storage causes the coffee to lose acidity and gain body and sweetness.

New Guinea: Papua New Guinea occupies the eastern half of the island of New Guinea. This is the coffee growing region of New Guinea and the coffee is usually labeled Papua New Guinea coffee or PNG. What is very interesting is that the seedlings planted in Papua New Guinea in the late 1930′s that started the island’s coffee cultivation came from the Jamaica Blue Mountain region in Jamaica. Papua New Guinea has ideal weather and soil conditions for growing coffee beans. However, the plantations are very secluded at very high elevations. Very often, these coffee farms are accessible only by foot. Papua New Guinea coffee is grown organically and processed completely by hand. One great benefit for coffee lovers is that the slower processing time makes for a better quality of coffee. Coffee from Papua New Guinea offers a full, syrupy body, balanced snappy acidity and wonderful complexities. Papua New Guinea coffee is reminiscent of Jamaica Blue Mountain flavor and taste.

So, are your ready for a delicious cup of Papua New Guinea AA Estate freshly roasted to order just for you? This is a true gourmet specialty coffee with a pleasingly full body, crisp acidity, a clean taste that finishes sweet, and a luxurious aroma with hints of tropical fruit such as mangoes and papayas!

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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