Introduction of Kenyan Coffee Flavor introduction of Kenya Water washing Qiliya Gachimenti treatment Plant

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Kenya is a model country for the production of fine coffee beans. Coffee was introduced from Britain in 1900. Only traditional Arabica did not have the best bourbon species of SL28 and SL34 in Kenya until 1950. All water treatment methods, graded AA PLUS AA AB system, but this is only the difference of particle size uniformity does not represent the difference in quality, the high quality altitude is 4200 to 6800 feet. From 2009 to 2010, due to the influence of global warming and pathological changes, the output decreased before the price rose, and then the boutique coffee continued to rise with the irreplaceable BlackBerry flavor of Kenyan coffee, making good Kenyan beans at a high price. Larger coffee beans have high wine BlackBerry acid, which can be harvested twice a year, 4 MUE-June is the production season, and 10-December is the harvest season in the main production season.

Kenya Water washing Chiriyaga-Chimandi treatment Plant AA

Full of wild African amorous feelings, Kenya is a must-taste knowledge for gluttons who love shallow baking. From the Chiriyaga production area of the Chimandi treatment plant, a traditional treatment plant located in the tea planting area, the washed raw beans are sealed and stored after drying, the appearance is green, fresh and fragrant, and the processing process of the raw beans after harvest will not be compromised easily.

When the coffee beans are ground, the berry aroma suddenly appears, sipping such as orange jam, the sweetness in the mouth turns into caramel cream in the mouth, and after cooling, the strong acidity of grapefruit goes straight to the taste buds, impolitely, and the overall flavor is rich and lasting.

Qianjie cooking parameters are suggested:

V60True 90 ℃ / 1RV 15 / time 2x 390 Ten 20 "