Nav: Home > Specialty Coffee Beans >

Kenya AA Review Ndebes Sun-baked Kenya Hand Brewed Coffee Single Product Kenya AA Features

Published: 2024-11-08 Author: World Gafei

Last Updated: 2024/11/08, Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Kenya Endebess Sunlight AA Kenya Endebess Natural AA Sunlight Kenya is less common in the market, probably because of the excellent quality of Kenyan washing, coupled with the loss rate of sunlight, high labor cost, past sunlight Kenya

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Endebeth, Kenya, sun AA

Kenya Endebess Natural AA

Sun exposure is less common on the market in Kenya, probably because of the excellent quality of Kenyan water washing, coupled with the sun loss rate, and the high labor costs that have been found in Kenya in the past only in the special customized programs of some American bean merchants. For example, Caf é Import's Ace trump card project has produced several sunburns on the French missionary bourbon. But the quality has always been unsatisfactory, there are many defective beans, and the flavor is not as rich as that of Ethiopian sun-dried beans, but the price is comparable to Ninety Plus Tchembe.

This batch of Kenya is the batch of soybean merchants Y. It is rare that this batch of beans is Kenya's signature SL28 & SL34. Because it is a bean seed that has been produced in large quantities for many years, the price is much more beautiful compared to the French missionary Bourbon, who has little production. Although the Kenyan government has recently actively promoted Ruiru varieties with stronger disease resistance and excellent quality, SL28 and SL34 are still the main local production varieties. According to raw bean merchants, cup test flavors include tropical fruits, bright acidity, berries and excellent cleanliness.

The actual test flavor, dry aroma with a combination of tropical fruit and some berry aromas, the entrance is a clear fruit aroma, accompanied by lemon-like sweet and sour, the finish is an increase in the sweetness of fruit juice and fruit wine fermentation aroma. Objectively speaking, it is a good bean, but the defect rate is a little high. Its treatment is a bit similar to the Central American sun, which reminds me of the Sun Eye in Guatemala last year. If the defective bean ratio can be improved, it will be a very valuable coffee.

Very cool article!