Introduction of Kenyan Coffee Flavor characteristics of Uteuzi Jimbo small Farmer Program in Enbu District, Embu, Kenya
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Kenya Embu, Uteuzi Jimbo
Production area: Embu region, eastern province of Eastern province, Kenya
Uteuzi Jimbo is a small-scale farming project, which means "selected producing area" in Swahili (Swahili). They selected three producing areas, Nyeri, Embu Enbu, and Kirinyaga Kirin Yaga, and asked them to develop their own flavor. At present, this bean in our hand is from the Embu producing area.
OVERALL RATING: 94
Delicate sweetness and rich aroma. Aromas of red currant, cream sugar, fresh cedar, tamarind, Lantana. Bright and lively sweet and sour taste, smooth syrup taste. The end has significant aromas of red currant and cream sugar.
Typical red currant sweetness of Kenya, coupled with sudden tamarind and deep Ma Yingdan aromas.
Aroma: 9
Acidity/Structure: 9
Body: 9
Flavor: 9
Aftertaste: 8
Roast (Agtron): (56 Compact 80)
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Introduction to the Flavor characteristics of Kenyan Coffee in dorman Wonders of AA TOP, Kenya
Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) country: Kenya product name: multi-door wonder AA TOP grade: AA TOP handling method: washing variety: SL 28, SL 34 located in East Africa Kenya is one of the major coffee producing countries, the country has about 6 million people engaged in the coffee industry, mostly
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Introduction to the flavor characteristics of Kenyan coffee from Dorman, AA TOP, Kenya
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Dorman Kenya Kiandu AA TOP country: Kenya product name: multi-door Kenya Chiandu AA TOP production area: Nyeri grade: TOP particle size: AA altitude: 1450-1650 m treatment: washing varieties: SL 28, SL 34
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