Description of the flavor and aroma of washed coffee from Kurdish Farmers' Cooperative in the Great Rift Valley of AB, Kenya
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Country: Kenya
■ Manor: Kurdish Farmers' Cooperative District Kurget
■ producing area: Balingo County, Great Rift Valley
■ variety: SL28,34
■ treatment: washing
■ harvest time: 2017
■ level: AB
■ Cup score: 91 points
Cup test report:
Kurdish Farmers' Cooperative is located in a very special "East African Rift Valley". In the past, the best coffee in Kenya is easy to find in Neri, but today's protagonist is really amazing. the quality is very good ~ the sweetness of caramel and sugar is its main tonality, grape, honey … The dry aroma of ground powder is a delicate citrus sweetness. The wet aroma after adding hot water makes me more sure that this is a top-notch coffee, meticulous and bright. The cup shows a lot of fruit, blackberries, caramel, fresh cream and cherries, very meticulous, we have always stressed that it is a high-quality coffee, this is a very high-quality Kenyan coffee, it is very different from the ordinary Kenyan acid, it can be said that it has a strong personality, but it is balanced, very delicate and sweet, as the temperature drops, its flavor is more diverse.
■ taste intensity / flavor trend: heavy intensity / strong fruit aroma, delicate acidity, quite sweet
- Prev
Sumatra Lake Toba Samose Island Wet Shelling Process Mantenin Coffee Flavor Taste Aroma Description
Weixin Official Accounts cafe_style) ■ Country: Indonesia ■ Production area: North Sumatra Toba Lake Samose Island ■ Variety: Ateng ■ Treatment method: Wet shelling ■ Harvest period: 2017 Cup test report: It is generally believed that as long as coffee produced from Sumatra is called Mantenin, there will be such a statement is derived from
- Next
Embody the perfect and charming acid-the three major geisha in Panama
Reflect the perfect and charming acid-the three geisha sometimes see guests choose coffee and ask if you like caffeic acid? Or do you prefer sour products or balanced ones, etc.? Acidity Acidity (acidity) is one of the most important items in coffee tasting. Coffee beans without acidity are as if they have no vitality and taste empty and boring. Soft acid brings a kind of abundance.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?