The taste difference between Kenyan coffee beans and round beans is there any difference in flavor and taste between round beans and flat beans?

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Is there a division of coffee between male and female? Do you prefer coffee, male beans or mother beans? How would you like your coffee made with beans?

Kenya is a model country for producing fine coffee. Kenya's high-altitude Arabica washed beans are the top coffee beans in the world. Most of the coffee beans are graded by the Kenya Coffee Bureau and sold at auction. Kenya Coffee Agency's research, development and quality management of coffee is very strict. Raising the price of coffee beans through an excellent auction system indirectly helps coffee farmers who work hard, and through education, coffee farmers update their planting techniques to produce better coffee. Kenya, which has a sour taste of BlackBerry fruit, produces less coffee. These coffee beans are derived from fine coffee farms founded in Kenya by foreign companies or acquired by Kenyan domestic companies.

Coffee beans are usually made up of two peas (commonly known as mother beans), while PB beans are in the shape of growing rice or oval (commonly known as male beans) Broog with photos compared. Kenya round beans are a variety of Kenyan beans selected by hand, and they are the most individual coffee PB beans with the most unique style and the widest roasting range, and are also familiar to friends.

In the new season, Kenya PB is native to Kenya (several Arabica species). Coffee beans are smaller and more round. Conical PB beans have high moisture content, high cohesion and strong condensation of water molecules. if you lower the end temperature, Kenya beans have very full, strong BlackBerry acid and extremely bright fruit aromas that stimulate plums and cherries. If you increase the end temperature of the steaming and moderately adjust the radical sharp acid to gentle and gentle, this is the best for people who like Kenyan beans.

Shallow baked City (fragrance): like Kenya PB adzuki bean special grape acid awakens people at the entrance, acid stops on the throat and saliva on both sides of the mouth, the taste is sharp and thin, and the aftertaste changes from sour to sweet plums and stops above the throat for a period of time. This tannin whose baking degree is like grapefruit skin is very strong, so it is a good description to call it a fruit bomb. Store the shallow baked PB beans in a dry place for about 7 minutes, allowing the acid to fade into the sweet and fragrant plum without irritating taste.

Roasting (general B): generally do not like too sour coffee friends we will Kenya PB beans grapefruit acid knead soft fine, the main taste of adzuki bean supple jasmine and with a smooth taste of ester, kumquat stevia sweet taste is obviously not thick and fresh, Yuyun lychee sugar cane sweet constantly spread back at the same time a little acidity along with the layer up the stack.

Re-baking (general C): after the complete end of the first explosion, a slower temperature rise can be taken to enter the second explosion, this method can fully turn caramelization to completely remove the acidity of Kenyan round beans, so that the aroma of Kenyan PB round bean raisins and the sweet and full release of honey, the taste mellow concentration is still in the smooth stage, after cooling, the finish rhyme has the special sour and sweet fruit flavor of Kenyan coffee.

Enter the full-bodied baking degree (Full-city+ or dark) because the strong acidity increases the sweetness after caramelization, and the sweetness of solid dark chocolate fills every coffee bean.

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