Kenyan Coffee Kenya GE Jiafen Manor introduces the flavor characteristics of Kenyan coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Kenya is a model country for producing fine coffee beans. Kenya's high-altitude Arabica water-washed beans are one of the top coffee beans in the world. Most of the coffee beans are graded by the Kenya Coffee Agency and sold at auctions. Kenya Coffee Agency's research, development and quality management of coffee is strict, and through an excellent auction system to raise the price of coffee beans to help poor coffee farmers And through agricultural education, coffee farmers' planting technology is constantly updated to further produce better coffee. These coffee bean bags marked with [AA] indicate 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 come from fine coffee farms established by foreign companies in Kenya or fine coffee farms acquired by Kenyan companies.
Kenya Coffee Gachatha Manor is an alpine farm south of central Shanxi in Kenya. It is a small, low-yield coffee cooperative farm. Coffee grows in the shade of trees in a primeval forest more than 5000 feet above sea level. It has a natural environment of shade and temperature alternating between hot and cold. This will slow down the growth rate of coffee and produce changeable and complex taste. It is a necessary natural environment for good coffee. Gachatha Manor is one of the manors that must be visited by raw bean merchants in the United States.
Compared with other Kenyan coffees, the coffee produced around Central Mountain in Kenya has a weaker citric acid taste, but a bright, sour, sweet and delicate aroma. The proportion of defective beans selected carefully by hand in Gachatha Manor is about 2.5%, the weight loss ratio of roasted to city coffee beans is 14%, and the proportion of empty shell beans to bad beans is 5%. When roasted to the drying stage, the acidity of the fruit is low-key, but the bright fruit is sweet, and the drying time can be appropriately prolonged so that the coffee can be heated to 80% and then adopt a more moderate temperature curve to retain a little more aroma and sweetness and reduce acidity. This is a favorite Kenyan bean (not sour), and it can also shorten the drying time. This is a squinting Kenyan bean (very sour).
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