Kenyan coffee brand Giando how to drink Kenyan coffee is better

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The cup tested the last choice of nearly 40 Kenyans. Kenya is becoming more and more expensive, dare not to sell easily, and it is expensive to do so. Of course, for the sharp rise in Kenyan prices in 2017, this Giando is quite cost-effective. Lovers who like the high-quality fruit acid of African beans should pay special attention to the difference between the taste of lactic acid and the bright fruit acid in the past.

[country]: Kenya

[producing area]: Kirinaga

[variety]: SL28

[treatment]: washing

[altitude]: 1700-1800 m

[manor]: Kenyan coffee brand Giando

[baking degree]: City (shallow baking is recommended)

[flavor]: the performance in shallow baking is as follows: red plum, black plum, grape, lactic acid, full and solid

Kenya grows high-quality Elaraby plus coffee. Coffee beans absorb almost the essence of coffee cherries and are very popular among Europeans because of their slightly sour and thick aroma. Kenyan coffee has surpassed Costa Rican coffee and become one of the most popular coffee in Britain.

Located in Kenya below the equator of East Africa, the coffee beans planted are high-quality Arabica seeds. The size of the beans is medium-large, the meat is thick and round, the taste is strong and good, the taste is thick and full-bodied, the acidity is moderate, and exudes a unique flavor; the grade is divided into seven grades according to the size of the coffee beans, and the taste is divided into six grades from top to bottom. In the taste recommendation, "Kenya AA" is particularly well received.

Land: Kenya, Kenya

Baking method: Vienna Roast

Grade or variety: A.A.

Characteristics: 1. Taste: the content is rich and perfect.

two。 Bouquet: full-bodied, with special fruit aromas.

3. Vision: full and medium-sized coffee beans.