Kenya AA- Conconu (Kangunu) Manor bid batch Baking suggested Flavor description

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Kangunu Manor Bean, AA-, Kenya

Kenya is a model country for producing fine coffee beans. Kenya's high-altitude Arabica water-washed beans are one of the top coffee beans in the world. Most of the coffee beans are graded by the Kenya Coffee Agency and sold at auctions. Kenya Coffee Agency is strict in coffee research, development and quality management, and helps poor coffee farmers through excellent auction system marketing to raise coffee prices. And through agricultural education to continuously update and improve the planting technology of coffee farmers to further produce better coffee. High-quality coffee grows along the slopes of the Kenyan mountains, with a height of 4200 to 6800 feet. Kenya, which has a BlackBerry fruit flavor, produces very little coffee, and excellent Kenyan coffee is produced by small coffee farms, which is the target of many coffee bean merchants.

Kangunu Manor is a small farmer coffee farm located in the south of Shanxi Province in central Kenya. The defects and shell beans in the new season of Kenya beans are different from those of Kenya beans in the past (the same situation is also found in Kashiko Manor). This means that the coffee will not have a thick taste and elasticity when it is re-roasted (usually slightly stronger), and the remaining rhyme will develop the sweetness of melons.

The dark green color of raw beans at Kangunu is darker than other Kenyan beans and the coffee beans are larger than other Kenyan beans. It is an extremely strong, sharp and sour Kenyan coffee that is different from the Kenyan beans that have been low-key for a year or two.

Shallow baking City (fragrance): grind beans with the aroma of green plums, full of rose flowers when cooking, strong and sharp acid entrance can make your eyes bright, then feel the grapefruit peel-like spicy BlackBerry acid is deliberately retained, the taste is bright and quality, the aftertaste of lemon juice remains in the mouth. Many friends who do not like Kenyan shallow roasted sour coffee must not like the strong acidity of the coffee, but when you taste Kenyan coffee and experience the perfect change in the acidity of the original fruit, it will perfectly enrich your coffee process. this huge BlackBerry acid will be your best memory. Medium roasting (general B): this baking degree has the aroma of green apple, the acidity is converted into citrus acid after 1 minute of baking, and the taste becomes soft, clean and smooth, which is rare in Kenyan beans. The sweet taste of berry fruit wine fermented after coffee cooling is the most comfortable.

Heavy baking (general C): the aroma of brown sugar water shows a little oxalic acid, the taste is thick and elastic, but there is no rigid feeling. The sweetness of plum (white sour plum) plum is the most obvious baking degree. Coffee beans look particularly fresh at this time, which means that coffee beans are the new beans of the season.