Kenyan guest Xi'an Winnie Manor Coffee beans are introduced in detail.

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Kenya adzuki bean PB- guest Xi'an Weinizhuang garden bean

Kenya, a giant in the coffee market, is also a model country for producing fine coffee. Gethumbwini Estate Manor in Xi'an is its leading coffee farm. In 1957, the French company SOCFINAF owned Xi'an Winnie Manor. After 80 years of careful management and cultivation, it has long been a Kenyan manor designated by European raw bean merchants and coffee roasters, which is located in the Aberdare Mountains of 1800 meters in the town of Thika, Kenya. Coffee beans are harvested from June to July and from October to December and dried on a grid with natural water treatment. The annual temperature of the manor is about 360ha and the annual temperature is about 15 ~ 26C. In addition, the rich red volcanic soil in Thika area of Kenya makes Ke Xi'an Wini Manor an ideal environment for coffee growth.

Coffee beans are usually made up of two peas (commonly known as mother beans). PB beans are shaped like growing rice beans (commonly known as male beans). Kenya round beans are a variety of Kenyan beans. They are the most individual, unique and varied coffee beans in PB round beans, and they are also familiar to friends. Flat beans from Xi'an Winnie Manor were introduced at the beginning of the year with long-lasting and distinct aroma and soft sour when roasted shallowly. The honey is amazingly sweet and thick when it is re-baked. This batch of round beans (PB) are the new batch of European Mercanta coffee traders, as a result of drying on the rack, the moisture content of coffee beans is much less than the natural washing method of PB beans, the color of coffee beans is olive green, the performance in the flavor is not as concentrated and fierce as Kenya PB beans, the sweetness that lasts for a long time is the characteristics of Xi'an Winnie beans.

Light baked City (fragrance): the taste of spicy seasoning, the wet aroma of brewed green plum is sweet and sour, which is very different from the strong sour lemon skin of Kenyan round beans. The taste is thin, the aftertaste is good for a long time, and the sweetness of brown sugar appears slowly after drinking coffee.

There are many friends refuse sour coffee, in fact, when you taste the taste of sour coffee will be more able to enjoy the sweetness of sweet, it is perfect to enrich your coffee journey, this acid will be your best memories.

Re-baking (general C): after homogenization steaming and full conversion of saccharification, most of the acidity and astringency fade away the sweetness of orange juice, the taste is not as strong as that of orthodox Kenya, and the cold still makes people feel a little sour and sweet in the mouth.

The main reason for baking Kenyan round beans to (Full-City+) is to taste the aroma and taste of his rich pure chocolate biscuits, which are very sweet coffee beans.