What are the flavor and taste characteristics of the multi-door AA grade of Kenya Strange processing Plant?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

What are the flavor and taste characteristics of Kenya's exotic processing plant Multi-door AA rating?

Kii Factory is located on the slopes of Mount Kenya at an altitude of about 1600- 1900 meters in the Chiriaga producing area. It is famous for its strong taste, rich layers and solid coffee. It is recognized as one of the best coffee producing areas in Kenya at present. Most of the producers in this area join the cooperative in the form of "coffee farmers," and the cooperative acts as an integrated corner to provide a processing plant, allowing coffee farmers to send coffee cherries directly to the processing plant for processing.

The exotic processing plant is operated by the Rungeto Farmers Cooperative, whose coffee fruit comes from the cooperative's 1,214 members, each of whom owns an average of 1/3 hectare of farm (about 400 trees). Coffee fruits delivered to the plant are picked fresh on the same day. Before removing the pulp, coffee fruits are screened, the best quality ripe fruits are selected, washed with clean river water, carefully fermented and washed, and finally dried in the sun. The local red volcanic soil, abundant rainfall and fertile soil conditions also contribute to the unique and varied flavor of this Kenyan bean.

Dorman Kenya KII AA TOP

Country: Kenya

Name: Kenya KII AA TOP

Origin: Kirinyaga

Level: TOP

Particle Size: AA

Treatment method: washing

Varieties: SL 28, SL 34

Altitude: 1700-1900 m

Kenya is next to Ethiopia, but Kenyan coffee beans are imported from Brazil!

Ethiopia is the birthplace of Arabica coffee trees, while Kenya is close to Ethiopia, but coffee has not been introduced for a long time. It was not until the British colonial period in the 19th century that missionaries introduced small quantities of Arabica trees from Yemen. In the 20th century, ancient Bourbon species from Brazil were introduced. Kenya began to cultivate coffee on a large scale. That is to say, the current Kenyan coffee has Brazilian ancestry. However, due to different soil, climate and treatment methods, So Kenyan beans have a very different flavor than Brazilian beans.

Brazilian coffee planted at low altitude, soft texture, fruit acid flavor is not obvious, there is no special flavor. Kenyan coffee trees, on the other hand, are concentrated on slopes near Mount Kenya, about 4,000 feet to 6,500 feet above sea level. Because of the lower temperature and slower growth in the mountains, the aromatic components of coffee beans are fully developed. Kenya's flavor is high in acidity, with distinct fruit flavor, rich and perfect taste. Kenyan coffee tastes blackberry and grapefruit, and is a favorite of many coffee lovers, whether light or dark roasted.