What is the taste of Kenya AA Nieri washed dew coffee beans? how to introduce Kenyan coffee beans?

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Producing area: Nyeri Nieli

Varieties: SL 28 and SL 34

Raw bean treatment: washing and fermentation, African elevated sun exposure

Baking: medium baking Medium Roast

Show the best balance of Kenyan coffee, charming berry aromas and sour taste of ripe fruit, strong and full-bodied taste.

Flavor:

The dry aroma of ground beans gives off sweet aromas of honey, caramel and cream, while the aromas of berries become lively when cooked; the entrance is bright and varied, just like fruit tea without added sugar; the sweetness of the end of ripe fruit acid to cranberries stays in the mouth.

Nieli is located in the Aberdare Mountains to Mount Kenya (Mt. The promontory between Kenya, with an average elevation of more than 1500 meters, has fertile soil and shade trees such as Grevillea, Macadamia, Eucalyptus, etc., making it an important boutique coffee producing area in Kenya. Mutheka Farmers Cooperative Society is a large farmers' cooperative in this producing area, whose members include nearly 2, 000 farmers. It began to grow coffee in the 1950s, each farmer takes care of more than 300 coffee trees. There are seven raw bean processing plants in the cooperative: Kiandu, Kihuyo, Kaiguri, Kigwandi, Chorongi, Muthuaini, Kamuyu.

Multi-door Kenya AA TOP Nieli micro batch

The flavor of Kenyan coffee is quite unique in the coffee industry, and there is almost no similar flavor. Kenyan coffee is characterized by a distinctive fruity aroma, which some people call wild and wild. You can easily find this flavor at first taste. if you pay attention to its changes in the mouth, the common fruit aromas are citrus and grapes. Kenyan coffee has multiple layers of acidity, perfect sweetness of grapefruit and wine. Almost all high-quality Kenyan coffee comes from the south-central town of Nyeri.

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