Introduction to the unique flavor of hand-selected PB round beans at Ruera Manor in Kenya

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Kenya adzuki bean PB- Lola (Ruera) manor bean

Kenya is a model country for producing fine coffee beans. Kenya's production of high-altitude Arabica washed beans is one of the top coffee beans in the world. Most coffee beans are graded by the Kenya Coffee Bureau and sold at auction. Kenya Coffee Agency's research, development and quality management of coffee is strict, through an excellent auction system to increase the price of coffee beans to help hard-working coffee farmers. And through education to continuously update and improve the planting technology of coffee farmers to further produce better coffee, the quality of Kenyan coffee beans is proportional to the price and is very stable. Kenya coffee with BlackBerry fruit flavor produces very little. These coffee beans all come from fine coffee farms founded by foreign companies in Kenya or fine coffee farms acquired by Kenyan domestic companies.

Coffee beans are usually made up of two peas (commonly known as mother beans), while PB beans are shaped in the shape of rice or oval (commonly known as male beans). Kenya round beans are a variety of Kenyan beans, the most individual, unique and varied coffee beans among many PB beans, and they are also familiar to friends.

The new batch of Ruera estate PB round beans coffee beans are longer than the general Kenya round beans, Lola (Ruera) estate is a very famous coffee estate in eastern Kenya, the production of PB round beans by the American coffee master Kenneth Davis gave a high score of 96, with Kenyan round beans very full and strong BlackBerry acid, and plum cherry fruit aroma is extremely bright.

Some friends of adzuki bean often say that this is not a coffee that is easy to bake, because it is in the shape of long rice. When roasting, it is not as easy to get the same point as flat bean. If the water molecules of adzuki bean are strong, if you can't grasp the suitable end point of steaming, then the bright and high-profile tropical fruit acid will turn into astringent or salty water taste. If handled properly, the acid can be adjusted to radical sharpness or gentle softness according to different personal preferences. These are the best things for people who like Kenyan round beans.

Shallow baked City (fragrance): after grinding, the dry fragrance has the aroma of spice cinnamon, the acidity of grapefruit brightens the whole eyes, and the taste is thinner than ordinary Kenyan beans. The finish of sour to sweet plum stops above the throat for a period of time. Store the coffee in a dry place free from the sun for about 7 to 9 days, the acid will be turned into the sweetness and aroma of the fruit, and the brewing time will be stable and there is no concentrated and intense taste for you to taste.

Medium baking (general B): knead the acidity of Ruera manor PB pea grapefruit so smooth that it won't make you frown but not low, the sweetness of caramel is obviously not thick and refreshing, the taste is not smooth and astringent at this baking degree, the aroma of bergamot continues to spread back while the acidity is raised and stacked with one layer at a time.

Re-roasting (general C): after a complete explosion of coffee beans, a slower temperature rise can be taken to enter the second explosion, which can remove the acidity of round beans and make the aroma of Lola round beans honey and the sweetness of sugar fully developed. the whole concentration is still brewing to belong to the smooth stage, the aftertaste has the aroma of Kenyan coffee special raspberry.

Enter the full-bodied baking degree (Full-city+ or dark) because the strong acidity can improve the sweetness after caramelization, and the sweetness of solid dark chocolate is very attractive.