Is Kenyan coffee brewed or brewed? how do you drink Kenyan coffee?

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Kenya has always had a reputation for excellence in quality when it comes to coffee production. This may have something to do with its geographical location, after all, close to the birthplace of coffee beans. Kenya has been one of the leaders of the coffee industry since coffee beans traveled through the mountains from Ethiopia to Kenya. In the mountains of Gaoyuan? The coffee beans produced under the terrain are generally mellow in consistency, excellent in taste and pleasant in acidity. The person with the fragrance will also exude the delicate fragrance of flowers, and the aftertaste is not only lemon berry but also wine.

Kenyan coffee grade

Kenyan coffee has a unique domestic rating system to measure the size, weight and shape of beans, generally divided into AA,AB,PB,C,E,TT and T. Bean size is an important criterion for scoring because soybeans show more aroma and stronger taste, both of which will be valued by coffee fans. If all the conditions of the two beans are the same, only the difference in size, the quality of soybeans will always be higher.

Kenyan coffee quality

Arabica in Kenya grows in volcanic soil between 1400 and 2000 meters above sea level. This high altitude produces coffee with outstanding taste and high acidity. The palate is rich in flavors, with a wine finish and citrus and berry overtones.

On the other hand, fierce competition among farmers is also one of the factors of high quality. In Nairobi, the capital of Kenya, a public auction of coffee is held every week. Apart from the lively scene, farmers with high-quality coffee beans can also make huge profits, repeatedly promoting the progress of the coffee industry. Even international coffee buyers come to Nairobi to buy coffee and then distribute it to coffee outlets around the world.

Production

Since the introduction of coffee beans in 1893, coffee has been produced in Kenya for more than a century. The area of coffee production occupies a full 160000 hectares, which is one-third of the total planting area.

At present, coffee production in the mainland fluctuates mainly due to climatic and socio-economic factors. At present, about 1 million bags are produced each year, and there are two harvesting times, namely, March, April, the beginning of the rainy season and October.

Kenya AA

The growing environment of Kenya's AA is 6600 square feet, making it one of the best quality coffee in the world. Growing on high sources means slower growth, in which case coffee beans absorb more nutrients, allowing the taste to take longer to brew, thus becoming richer. As the finest coffee beans in Kenya, all AA coffee is made from the most impeccable Arabica beans. Treated by washing and refining, the peeling of the coffee fruit is backward, and the farmers will soak the beans in the water tank. In the process, the enzyme of the coffee bean itself will naturally break down the residue on the bean. When it is dried in the sun, the farmer can remove the skin without any effort. After grinding, the size of the beans is measured and graded.

There are good beans and good baking to match. To bring out the characteristics of Kenyan AA beans is to bring out its strong citrus and berry flavors. The reason for drinking Kenyan AA beans is nothing more than being attracted by its flavor, almost without a little bitterness. The best AA beans are often roasted moderately, but too high will make them lose their unique characteristics. Kenya AA beans are the largest beans produced in China, and the brewed coffee is always mixed with fruit and flowers. Finally, like ordinary individual coffee, coffee beans always need to be freshly processed no matter how roasted they are, and goods that have been kept in the distribution warehouse for several months need to be avoided when making a profit.

The main varieties of Kenyan coffee are SL28 and SL34. It was cultivated and named by the "Scott Laboratories" laboratory in 1930. According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests. Although SL28 did not produce as much as expected, copper and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to know the unique Kenyan coffee beans. And you can see all these in the front street coffee!

Qianjie Coffee recommends Kenyan coffee brewing parameters:

V60According 91-92 ℃ / 1 15 / time two minutes

Flavor:

Rich aroma of virgin fruit and sweet sucrose