How to deal with Kenyan Coffee introduction to Coffee Flavor of Casendu Manor

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Kenya-Muraya Town-Casendu Manor

Kenya Muranga Kahindu

The COFFEE REVIEW Cup scores 93 points!

No country in the world attaches so much importance to the production of high-quality coffee as Kenya, so Kenya can be regarded as the best model student for coffee producers in the world, because all Kenyan coffee must be uniformly purchased and graded by the Kenya Coffee Bureau (Coffee Board of Kenya, CBK) set up by the government every Tuesday. A public auction will be held in the capital of the officially established Narobi Coffee Exchange (the Nairobi Coffee Exchange). Kahindu Manor, located in the town of Mulaya, 80 kilometers north of the capital Nairobi, close to the Nakuru producing area, belongs to the coffee-growing area of the Kenyan mountains. The harvested coffee cherries are peeled, fermented after two washing procedures, and finally washed with clean water to remove the surface mucus, and then put in the sun on an elevated bed (the above process is also known as "Kenyan water washing". It is a rather complicated but delicate method of raw bean treatment in the area. In order to fully develop the whole washing process of coffee beans, they increase the processing time of fermentation and the drying period of raw beans, so they develop a special flavor different from that of traditional Kenya.

Taste description: rich layers! Sweet sucrose sweet, very delicate, grapefruit aftertaste.

36 aromas of coffee: vanilla, cream, walnut, maple syrup, coffee flowers