Picking Kenya
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The shade of green shows the quality of the tea that is produced. The minimum purchase order quantity for the product is 1. Printed by a professional photographic laboratory.
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Framework made by selected materials to give you the best results. By buying this product you can collect up to loyalty points. The whole Yann Arthus-Bertrand photos available with Hemisgalerie gift card. Lets your guest choose the best image. Between the Rift Valley and Lake Victoria, the soil of the Kericho region, perched at an altitude of 2.
But tea farming can take place here because of the daily rain and strong sunshine. Each bush is unique and has its own color.
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Final washing is done in concrete channels by pushing the parchment with wooden paddles against a stream of water. The washing channels are painted like the fermentation tanks with acid resistant black paint. The paint allows heat retention during fermentation and reduces friction between the coffee and the concrete surfaces during washing.
During final washing, the coffee is graded again by weight into different grades. This is the ideal level of moisture content required for proper storage, hulling and roasting.
In Kenya, sun drying is predominantly used and mainly by the co-operatives and the coffee is spread on wire mesh tables for several days normally about 14 days , until fully dry. When it rains, the coffee is covered by a polythene sheets to avoid re-wetting.
Keep in mind this business does not rely much on the internet to bring it new business. A gritty feel is an indication of the completion of fermentation. At this moisture content, the coffee can be stored in well controlled environment without any effect on quality. As an example, Smith Chiropractic. Data sheet Orientation Landscape Color Green.
Some big commercial estates use mechanical drying. The following are the stages of parchment drying that are observed:.
This stage involves the removal of surface water and that between the parchment and the bean. The parchment is spread on layers not exceeding 0. This stage is normally completed on the same day of final washing. While stirring the parchment to ensure uniform drying, discoloured and broken beans are sorted.
At this stage, the parchment is white and it is easy to sort out the defective beans. Drying at this stage is made slow and controlled, and during very hot days, the coffee is covered during the hottest part of the day, from This stage can be mechanised with well controlled temperatures to avoid cracking of the parchment.
At this stage the parchment attains is final black colour.
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In Kenya, it is recommended to only sun dry in this stage, for the coffee is said to be photosensitive and the sun light makes the coffee to acquire some preferred quality characteristics. The coffee is fully exposed to the sunlight for a period of 48 hours. Mechanical drying is discouraged at this stage. At this stage the parchment is hard dark in colour and can be done rapidly without any loss of quality. This is done in ventilated stores or bins in order to even out the moisture of the coffee. At this moisture content, the coffee can be stored in well controlled environment without any effect on quality.
Storage of the coffee at the co-operative's stores is normally for a short while before delivery for hulling. In Kenya, this is done in good constructed stores, which allow good air circulation.
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The coffee is put in sacks and stacked on wooden palettes 0. Maximum care is taken to make sure that the coffee does not absorb any moisture. This storage is done for a maximum of 6 months. Hulling plants and equipment are expensive and involve sophisticated technology, which the co-operatives can not offer. Private commercial coffee hulling companies that are centrally located have been started and hull the farmers' coffee at a fee.
Some private coffee estates have their own hulling plants. In Kenya this method is applied to Arabica coffee which is sorted out from the good cherry.
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It is later hulled where the dry pulp and parchment are removed in a single operation. Liberalisation of the coffee industry in Kenya has affected coffee farming in several ways.
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