The characteristics of Kenyan AA Coffee beans how to distinguish Kenyan AA raw beans
Kenya
Rare good coffee-famous for its rich aroma and balanced acidity. People in the coffee industry all think that Kenyan coffee is one of its favorite products, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has wonderful and satisfying aromas, well-balanced acidity, well-proportioned particles and excellent fruit flavors. The palate is sour, full-bodied, smooth, with plum juice, with hints of candied fruit, lemon, grapefruit, green tea, citrus, raspberry and black plum.
Kenyan raw beans are mainly washed with emerald green in color, and the particles are not particularly large, which is a little larger than the average raw beans in Ethiopia. The reason for washing is that there is less silver on the surface, but there is still a little on the middle line.
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Mantenin Baking Directions Praise Deep Baked Mantenin
Top quality mantnings range from city to italian. Light roasts are extremely clean and rich in acidity and sweetness. Deep roasts have a very deep flavor and rich taste. If it is a normal grade, it is recommended to bake it to full city or a little deeper. Coffee cultivation in Sumatra began in the 18th century in Aceh, near Lake Tawar to the north
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The flavor of Ecuadorian boutique coffee introduces the drinking method of Ecuador
Ecuadorian raw beans are mainly treated with water washing, and the taste of raw beans is mixed with a little wheat flavor. On the surface, the silver skin is more emerald green and yellow. After baking, Ecuador has a rich taste, and people like it in the mouth. A mellow sweet taste of honey lasts for a long time. Hand cooking is recommended.
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