Kenyan coffee AA grade
Kenya AA coffee
Kenyan AA coffee is one of the rare good coffees known for its rich aroma and balanced acidity, loved by many gourmets. It is perfectly balanced and has a wonderful and intense flavor, fresh and not overbearing, a complete and not heavy taste experience.
Kenyan coffee is generally grown at altitudes of 1500 to 2100 meters and harvested twice a year. To ensure that only ripe berries are picked, local coffee farmers often make about seven rounds through the woods. Kenyan coffee is generally grown by smallholders who, after harvesting, generally send fresh coffee beans to cooperative washing stations, which send washed and dried coffee to cooperatives in the state of "parchment coffee beans"(i.e. coffee beans covered with endocarp)("parchment coffee beans" are the final state of coffee beans before peeling). All the coffee is collected together and the grower charges an average price based on its actual quality. This method of buying and selling generally works well and is fair to both growers and consumers.
The Kenyan government takes the coffee industry extremely seriously, and it is illegal to cut down or destroy coffee trees here. Kenya's coffee buyers are world-class buyers of premium coffee, and no country grows, produces and sells coffee as consistently as Kenya. All coffee beans are first acquired by the Coffee Board of Kenya (CBK), where they are appraised, graded and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Board acts only as an agent, collecting coffee samples and distributing them to buyers so that they can determine price and quality. Fine coffee is shiny, delicious and slightly aromatic.
Food characteristics: perfect and balanced, and has a wonderful and intense flavor, both fresh and not overbearing, is a complete and not heavy taste experience.
Food and wine pairing: wine
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Introduction to the characteristics and development history of Hawaiian coffee
Hawaii, which spans latitudes 19 to 22 degrees, south of the Tropic of Cancer and blown by trade winds, is a perfect coffee-growing area. The 50th state of the United States, 2400 miles from the west coast of the United States, is the only state in the United States that produces coffee. Kona kona in Hawaii is also internationally renowned as one of the best coffee in the world.
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Characteristics of Kenyan Coffee
The characteristics of Kenyan Coffee: Kenyan Coffee has multi-layered taste and acidity of juice, perfect grapefruit and wine flavor, moderate mellow. Processing: washing method. Location: Kenya is located on the equator on the Indian Ocean coast of east-central Africa, south of Ethiopia. Similar to coffee: Kenya Coffee is most similar to Isabia Stammer Coffee. Except for the summer pavilion ensemble.
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