KENYA AA COFFINAF Mill Fully Washed BEAN INFO: REGION KENYA HIGHLAND PRODUCER COFFINAF MILL VARIETY SL28, SL34, RUIRU11 PROCESS FULLY WASHED ALTITUDE 1500-1950m Roast Level: Full City Roast SWEETNESS ⚫︎⚫︎⚫︎⚫︎⚪︎⚪︎ FLAVOR ⚫︎⚫︎⚫︎⚪︎⚪︎⚪︎ ACIDITY ⚫︎⚫︎⚪︎⚪︎⚪︎⚪︎ BODY ⚫︎⚫︎⚫︎⚫︎⚫︎⚪︎ AFTER TASTE ⚫︎⚫︎⚫︎⚪︎⚪︎ FLAVOR NOTE: Mild chocolate, Rich body, Cassis, Berry, Bold acidity. ILLUSTRATION: <zebra> by MEGU WAZOUSKI https://www.instagram.com/megu_wazouski_art/ For international shipping, the shipping fee is a flat rate for orders up to 2000g. For more details, please click here ↓ https://flapcoffee.stores.jp/news/66d547935d5206040dc8fcfb 世界のコーヒー生産量から見れば1％に満たないケニア産コーヒーですが、その品質への認識と評価はその統計的数字では測りきれません。 約55％が小規模農家から、残りが中規模、大規模の生産管理された農園からもたらされています。推定では15万人のコーヒー農家がおり、コーヒー産業全体では600万人の直接、間接雇用が生み出されていると言われています。 生産から加工、政府の管理の元に置かれたオークションシステムで、品質の向上と生産者への還元がうまく連動していると言われています。 ケニアに最初にアラビカ種が持ち込まれた1893年以降、土壌、日光、降雨量はコーヒー栽培に最適であることは明らかです。歴史をたどると途中何度かさび病による作物の大災害に見舞われましたが、病耐性のハイブリット種の開発と、さらにハイブリット種の味の向上、ウォッシングステーション（Ntongoro,Kerumbe, Nainyoireなど）の整備により、着実にコーヒー産業が発展してきました。 深めに焙煎されたケニア コフィナフはチョコレートのような甘さとリッチボディとほのかなベリー風味が後引く余韻が心地良いコーヒーです。 It is Kenyan coffee, which accounts for less than 1% of the world's coffee production. However, the recognition and evaluation of its quality cannot be fully measured by statistical figures. Approximately 55% of the coffee is sourced from small-scale farmers, while the remaining portion comes from medium and large-scale well-managed plantations. It is estimated that there are about 150,000 coffee farmers, and the coffee industry as a whole is said to generate six million direct and indirect employments. From production to processing, under the supervision of the government, the auction system is in place, which is believed to effectively promote quality improvement and benefit the producers. Since the introduction of the Arabica variety to Kenya in 1893, it has been evident that the soil, sunlight, and rainfall are ideal for coffee cultivation. While the history reveals several devastating crop disasters due to rust disease, the development of disease-resistant hybrid varieties, improvement in the taste of hybrids, and the establishment of washing stations such as Ntongoro, Kerumbe, and Nainyoire have steadily contributed to the development of the coffee industry. Kenya's deeply roasted coffee, Coffinaf, offers a pleasant lingering aftertaste with a chocolate-like sweetness, rich body, and subtle berry flavor.