Coffee review

Wonderful fruit-flavored coffee Kenya boutique coffee

Published: 2024-09-19 Author: World Gafei
Last Updated: 2024/09/19, It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Kenyan coffee is mostly grown at 15002100 meters above sea level and is harvested twice a year. To ensure that only ripe berries are picked, people must be in the forest

It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffee is collected together, and the growers charge the average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.

Aromatic, full-bodied, with fruit flavor, taste rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people about this kind of shallow roasted Kenyan coffee.

Kenya is bordered to the north by Arabica, the origin of coffee trees in Ethiopia, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities until 1893. Brazil's ancient bourbon coffee seeds were introduced to cultivate coffee on a large scale. In other words, the current Kenyan coffee is of Brazilian origin, and the taste of Kenyan beans is very different from that of Brazilian beans due to differences in water, climate and handling methods.

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