Kenya aa Coffee Banwei (Benvar) Manor the difference between light roasting Kenya aa coffee and medium-deep roasting

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Kenya is a model country for producing fine coffee beans. Kenya produces high-altitude Arabica water-washed beans, which are the top coffee beans in the world. Most coffee beans are graded by the Kenya Coffee Bureau and sold at auctions. Kenya Coffee Agency is strict in coffee research, development and quality management, and through an excellent auction system to raise coffee prices to help poor coffee farmers. And through agricultural education to continuously update and improve the planting technology of coffee farmers, and further produce better coffee. These coffee bean bags marked with [AA] represent top quality. 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 are derived from fine coffee farms established by foreign companies in Kenya or fine coffee farms acquired by Kenyan companies, which are the targets of many coffee bean companies.

Benvar Manor is a small, low-yield coffee farm in southeastern Kenya. Coffee grows on volcanic slopes more than 5000 feet above sea level, producing only about 50 to 70 bags per season. Farmers collect coffee and send it to a government-funded washing plant to process coffee beans in a unified way to ensure the quality of Kenyan coffee. The whole process is strictly monitored by the Kenya Coffee Agency. This time, the introduction of Benvar Manor, Kenya, grade (AA TOP) coffee beans carefully selected by hand defective beans proportion of about 4%, roasted to light roasted (city) coffee beans weight loss ratio of 13%, empty shell beans to bad beans accounted for 8%, baked to the drying stage berries low-key calm but obviously sweet berries, raw beans from baking to the completion of expansion about 2gamma 3 It shows that coffee beans are seasonal beans with high fresh moisture content (Blog has photos), so it is necessary to appropriately prolong the dehydration and drying time so that the coffee as a whole is heated with a lower temperature rise to enter the explosion line to retain a little more aroma and sweetness and reduce acidity.

After roasting, the coffee beans in Benvar manor expand about 2 to 3, which is the ideal expansion ratio to represent the normal moisture content of this batch of coffee.

Shallow baking City (fragrance): dried beans with spicy seasoning after cooking, the citrus acid in the entrance is not strong, it belongs to low aging, elegant and stable acid, on the contrary, the mature yellow orange fragrance is obvious in front, the acid slowly becomes stronger and stronger over time, the acid will turn into fruit sweet, the taste is complex and slightly spicy at the end of the layer, and Huigan pulls out a long BlackBerry flavor between the cheeks and brings out a cool mint flavor. Drink a sip of boiled water brown sugar sweet slowly appear.

Many friends who do not like Kenyan shallow roasted sour coffee must not like the strong acidity of the coffee, but when you taste sour coffee and experience the perfect change from sour to sweet, it will be perfect to enrich your coffee process. this kind of acid will be your best memory.

Medium baking (general B): there is a plum aroma above the nose when sipping, the wine-like acidity is soft, not strong, not bright, it is particularly comfortable in the coffee, smooth and smooth taste, with a raspberry finish. Friends who have just come into contact with shallow roasted Kenyan beans suggest that this baking degree is the most comfortable and easy to brew a cup of high-quality coffee with personal characteristics, a little height and a little distance, but it will not be prohibitive.

Re-baking (general C): after full caramelization, most of the BlackBerry acid is returned, the layered aroma of hazelnut chocolate is very smooth and the aroma overflows when sipped, and the malt milk sugar is sweet, thick, not rigid and elastic. After cooling, the throat rhyme has the acidity of blueberries and the sweetness of raisins.

Roasted to a deeper baking degree (Full-City+ or dark), these two kinds of coffee beans are the most suitable for re-baking besides Golden Mantenin. The most important thing is that these two kinds of coffee beans have a very strong taste and no bitterness during re-baking. The aroma and sweetness of chocolate cocoa is the main flavor of Kenyan beans. It is very suitable to brew latte cappuccino coffee with Italian (espresso) machine. It is very sweet with only fresh milk and no sugar or cream.