Kenya adzuki bean PB | Metana Manor Coffee beans (Mchana)

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

Qianjie Coffee recommends Rose Summer 2018 AA Asali-Kenya

Kenya occupies a very important place in the coffee world. Kenya's research and quality management of coffee is highly meticulous. Thousands of small coffee farmers have received technical and planting education from the Kenya Coffee Agency. This has enabled them to continuously improve their quality to produce the highest level of Kenyan coffee.

Coffee beans are usually composed of two peas (commonly known as mother beans). PB beans are shaped like growing rice beans (commonly known as male beans). Kenya round beans are a variety of Kenyan beans, and they are the most unique personality changes in PB round beans.

PB round beans (auction lot number LOT:405) of Mchana Manor is a crop in Ruiru producing area of Kenya, and it is a farm run by French SOCFINAF Coffee Company (Xi'an Winnie Manor is also the owner of its manor). Coffee beans retain the turquoise color of Kenyan round beans [Brog has pictures]. Friends of small round beans often say that this is not a good roasted coffee. Because the small round bean body is oval, the water content is not as easy to get the same point as the flat bean when baking, if the water molecule of the small round bean is strong, if you can't catch the appropriate end point of steaming, the bright and high-key tropical fruit acid will turn into astringent water taste or salt water taste. if it is handled properly, the acid can be adjusted to radical sharpness or gentle softness according to different personal preferences, which are the best in Kenya.

Shallow baked City (fragrance): Metana's PB beans, the fruit aroma of Yuyun green citrus is obviously not complex, and the acid is smooth and balanced in nature! If you want to bake her acid into a very irritating and sharp PB bean, you may have to tolerate the bitter juice squeezed out from the upper jaw like a citrus peel.

Medium baking (general B): the safest baking degree, making the traditional round bean citrus acid very soft and elastic will not make you frown, not thick and refreshing, when the acidity goes up the stack with the sweetness of the coffee.

Re-baking (general C): the front-end chocolate flavor is obvious that the aroma of chocolate has been accompanied throughout the process, the overall throat rhyme is very round and smooth, and the solid and sweet finish is the most impressive.

The front end baked some more water to the full-bodied baking degree, so that I could taste the very sweet and thick coffee like the slightly charred crust of a cake, which was not bitter but sweet and mellow in the coke.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com