Introduction of hand-selected coffee beans at Kagongo small Coffee Farm in Kenya

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Kenya AA-Kagongo Estate Bean

Kenya Coffee is a giant in the coffee market and a model for fine coffee. The Kenya Coffee Board is meticulous in its research, development and quality management of coffee. The Kenya Coffee Board holds the taste buds of many coffee fans. Traders are only interested in fine beans. Fine coffee grows along Kenya's alpine slopes at heights of 4200 to 6800 feet, and the best coffee is small coffee plantations.

Kenya coffee beans are indispensable to many coffee lovers on the bean list, like Kenya coffee light roast friends are in love with his full berry aroma will rise sharply with citric acid thin, aftertaste acid sweet in the mouth gently rendering, do not like Kenya coffee light roast friends think he is too sour too exciting, like Kenya coffee heavy roast friends are in love with chocolate Chunthick taste rich aroma, aftertaste will also bring out emulsified smooth in the throat above slowly slide down.

The introduction of Kagongo estate beans located in the central Kenya mountain production area is a small coffee estate agricultural products, with a relatively balanced taste and high complexity characteristics, manual screening of defective beans less than about 8%, roasting to light roasting (city) in the dehydration end to do a proper amount of acid removal, after roasting the overall color is darker, acid is acceptable when the additional brewing temperature has been temporarily suppressed to enhance the aroma, is a very high quality Kenya coffee beans.

Light Roast City(fragrance): Kenya coffee must have blackberry fragrance in the central Kenya mountain production area. The acid is round and strong. When the acid is raised above the throat, the sweetness of plums is bright and obvious. If it is stored correctly for 10~14 days, it will develop a new red wine fragrance.

Medium baking (general B): At this time, there is a sour fragrance of grapes, which is very fond of. The entrance is sour and soft. Sweet accounts for 60% of the acid. The taste of fruit tea turns sour and sweet quickly. It is suitable for summer to change the acid value of coffee metabolism to grape fragrance.

Heavy Roast (Normal C): Floral and pancake sweetness, milk chocolate creamy texture, brown sugar honey extremely deep sweetness and consistency is very good to drink.

It is recommended to bake to a deeper roasting, mainly to hope that there is no acid, the whole cup of coffee is very strong, if the mocha pot or Italian coffee machine brewed smooth milk sweet, do latte, cappuccino is very suitable.