Are all Kenyan Coffee sour? introduction to the great influence of roasting degree on coffee flavor

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Kenya Coffee Nie Green AA washing treatment (Kenya Nyeri Kiawamururu AA)

Variety: SL-28

Raw bean treatment: washing treatment

Grade: AA

Appearance: .6 dash 300 grr 17-19 screen

Flavor introduction:

The most obvious dry aroma is red fruit, with a faint sweetness of black and brown sugar and a hint of rugged beet sugar. The aroma of the fruit is very rich, mixed with a variety of aromas, reminiscent of cooking red apples and grapes with black sugar. Coffee also has a strong sweetness, especially in medium and deep roasting, which smells like sugar being baked.

The flavor of this Kiawamururu AA is typical of Kenyan coffee, with bright acidity and citrus acid, while sweetness is as rich as coarse sugar. Medium and deep-roasted coffee will show amazing sweetness, while as the temperature drops, there will be richer fruit flavors, such as plums, red grapes, blood oranges and pineapples. The lingering aftertaste has a bitter taste of fruit peel, similar to tannins and tea.

The medium-to-deep roasting degree of this coffee is very pleasant, showing the flavor of red grape and orange juice, with aromas of dark berries (such as blueberries), and a delicate cocoa flavor for roasting to add pleasant bitterness and sweetness.

About Kiawamururu processing Plant

Kiawamururu is a cooperative coffee raw bean processing plant. Usually coffee cherries are sent by coffee farmers in Kenya to the cooperative processing plant for washing. The Kiawamururu treatment plant is located near the town of Nie Lv Mukurwe-ini and belongs to the Rumukia Coffee Farmers' Cooperative. Many other processing plants also belong to the same cooperative.

This year, Kiawamururu has a special batch of raw beans, and the quality of raw beans does reach the "AA" size grade. The batches marked AA, AB and PB are all of the highest quality, representing different raw bean sizes. For example, AA represents the size of 17-19 minicomain and 64 inches.