Description of the flavor of Kenyan coffee, elevation of Kenyan coffee growing area

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The coffee growing areas in Kenya are all 1500-2000 meters above sea level, and this environment itself is very suitable for the growth of Arabica coffee. Taste Kenyan coffee, you will find the fruit aroma, acidity is also very high, this is due to Kenya's high concentration of phosphate soil and high altitude. Moreover, Kenyan coffee beans are picked and selected by hand, treated with clean water and carefully dried in a purely natural way to ensure that the coffee produced in the cup has a pure and special flavor.

Although it has good natural conditions and is a neighbor of Ethiopia, the hometown of coffee, Kenya did not cultivate coffee until the end of the 19th century and is a rising star in the coffee industry. Today, Kenya's developed cultivation methods, variety improvement technology and superb processing technology have made the quality of Kenyan coffee highly valued. Kenya has become one of the important producing areas for the production of boutique coffee in the world.

In addition, we often see Kenyan coffee divided into AA or AB. Kenyan coffee beans are graded according to the type of screen: those with screen numbers above 17 are AA and those with screen numbers 15-16 are AB. In Nairobi, the capital of Kenya, coffee auctions are held every week, with licensed exporters participating in the auction. AA grade high-quality coffee beans will be sold at a very high price.

Flavor

Kenyan coffee beans should not be roasted too shallow because of their high acidity. As a boutique coffee, the best way to drink it is, of course, by hand.

"AA, Kenya, which grows in east-central Africa, is famous for its high quality. It has distinct tropical fruit and nutty aromas, extremely bright acidity, bitter taste of dark chocolate and sweet taste of caramel. Mellow and good, rich and balanced perfect combination. "