Kenya's top AA coffee beans are sour and sweet Kenyan coffee
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Brief introduction:
No country in the world attaches so much importance to the production of high-quality coffee as Kenya. All Kenyan coffee must be purchased and tested by the Kenya Coffee Agency (Coffee Board of Kenya,CBK) set up by the government. The grading system of Kenyan coffee is very special, which is based on "particle size", supplemented by "quality in the cup" and "weight". The coffee beans extracted from the washing plant are divided into seven grades according to size, shape and hardness, the highest is AA or AA+, followed by AB, PB, C, E, TT, T. The most interesting thing about Kenyan coffee is that it has a unique and obvious sweet and sour fruit. Many people who are afraid of sour coffee will have a wonderful expression on their face after they have tried good Kenyan coffee-how can there be such sour and sweet coffee? "not much like coffee, but a bit like fruit tea" is the common feeling of many people towards medium and shallow roasted Kenyan coffee.
Kenya's AA coffee beans grow at high altitudes, on the northern slopes of Mount Kilimanjaro. Kenya's smaller companies are more common in large coffee producers. In Kenya, coffee beans need to be graded according to their size before they are auctioned on the weekly market, and the system ensures high standards of coffee beans. The largest beans were rated as AA, followed by AB and C. AA is considered to be of the highest quality and the price is 50% higher than that of C.
The taste of Kenyan coffee is complicated. In each cup of coffee, berry, wine and spice flavors blend with each other. This lightly roasted coffee has a bold aroma and taste.
Top AA coffee beans from Kenya.
The palate is refreshing, with a long finish and rich cheeks.
Unique, obvious sweet and sour fruit, as if it were fruit tea.
After the sour taste, the slow return to sweet is even sweeter.
Country: Kenya
Treatment method: washing type
Best cooking method: French filter kettle (French Press)
Characteristics: high mellow, strong flavor, fine acidity and smooth wine taste
Best match: scones
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Kenya AA Coffee Unique Flavor Kenya Origin Introduction Planting History Elevation
Kenya AA Kenya AA Unique Flavor Kenya produces some of the most aromatic and acidic coffees in the world. The local red soil is rich in aluminum and iron, creating the unique flavor of Kenyan coffee. It generally has unique fruit, spice, red wine, blackberry and grapefruit flavors.
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Comparison of the flavor of sun-dried Sidamo coffee and washed Sidamo coffee beans in Africa
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Sidamo coffee grows in the southernmost Ethiopian plateau between 4600-7200 feet (Sidamo province), is a famous boutique coffee area in southern Ethiopia, bordering Kenya, located in the southeast of Gemma, just south of the capital, usually obvious sweetness, but also more loved by most people, its annual production
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