Kenya Niyeli Kinodi Cooperative Information_Kenya Sun-baked Coffee Bean Flavor Characteristics Introduction

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Kenyan Coffee-Kenyan Nielijin Odi Cooperative Sun Coffee beans neyri kingoti natural

Kenyan red cherry (Red Cherry) is a time of harvest, which means that the coffee harvest is all red, like Ethiopia, it represents some income for growers, a little more fun for roasters, and an attempt to use more taste buds. Now, as long as the production of fine beans in the world is the pearl project and smile project promoted by various countries, to put it bluntly, it is the ≤ red cherry ≥ red fruit to be harvested.

As we all know, Kenyan coffee is a staple of washed beans, and tanning is a new attempt in Kenya. The acid value of the whole traditional lemon fruit is suppressed by the aroma of fermented wine, and then it shows that the chocolate is still mellow and silky.

The village of Chania Estate, located in the central mountain area, grows the native bourbon of Kenya discovered by French missionaries in 1800, with a local temperature of 22 ~ 28 degrees Celsius, crimson volcanic soil, 100cm of annual rainfall and perfect natural conditions to show respect for genetic treasures.

Property Characteristics: farm characteristics

Farm Farm: Chania Estate Farm in Harya Village

Grade level: AA

Country country: Kenya Kenya

Region: Thika in Central Dashan area

Altitude altitude: 1500 m

Farm Size farm size: small coffee farmers who grow in small areas.

Soil soil: Red Volcanic Loam soils volcanic clay

Harvesting Method:Hand picked is harvested by hand

Coffee Characteristics: coffee characteristics

Flowering period flowering period: March-June March to June

Harvest period harvest time: December-February harvest once a year from December to February

Variety variety: French Mission French missionary

Processing System treatment: Natural

Big lovers of individual coffee are full of confidence in coffee-producing countries like Kenya. Not only is Kenya coffee rich in flavor: strong aroma and obvious acidity, especially after Kenya coffee is harvested, it must be uniformly purchased, tested and graded by the "Coffee Board of Kenya, CBK" set up by the government. The coffee grade is distinguished by "particle size". Contains weight and shape appearance as standard and then auctioned. Because of its transparent commercial purchase process, it is deeply loved by sellers.

Kenyan coffee is grown at 1400-2000 meters above sea level, Thiriku is located in the high mountains, is an important boutique coffee producing area, with fertile red volcanic soil, rich Rain Water, good ecological environment and coffee processing technology, and has been certified by the World Rainforest Alliance (Rainforest Alliance).

This time I bought AA grade. To my surprise, it tasted better than the coffee beans I advertised as "AA+" or "AA top" in several coffee shops in Taiwan. I thought I was so lucky in buying raw beans! Later, I asked my coffee friends to understand that the above two are not the official grading standards in Kenya, but are presumed to be exporters. Importer? For self-added business factors, just refer to them.

However, don't miss the AA grade coffee! I bought 500 grams of raw beans, only less than 10 defective beans (really! I'm stupid, too! It's perfect! It's a boutique! Definitely a boutique! ) I think I just poured out the raw beans, and after touching them for one round, they were all stored in a glass jar, and the taste of the raw beans was full of fruit aroma. It was super cool. I would like to buy Kenya AA next time!

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