Do Kenyan Giando coffee beans taste good? the correct way to drink Kenyan Giando coffee

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Country: Kenya

Production area: Kirinyaga

Altitude: 1750-1850m

Treatment: washing

Grade: AA

Varieties: SL28, SL34

Flavor description: black plum, red berry, red grape, green plum, longan honey sweet, lactic acid, BODY full and solid

Introduction of origin:

The Giando processing plant is a member of the Rungeto Farmers' Cooperative, located in the city of Kirinyaga in the central province in the southern foothills of Mount Kenya.

The excellent variety of coffee in Kenya represents SL28, which is the main cultivated variety. The altitude of the coffee planting area falls at 1750-1850m, the average annual rainfall reaches 1300-1800mm, and Rain Water is abundant. During the harvest period, Giando does a solid job of post-production work, such as manual hand picking and removal of overripe, unripe beans and foreign bodies, as well as full sun drying after washing, and then sent to the drying plant.

Tasting:

/ / during the grinding, the aromas of black plum and red berries are sweet and friendly.

/ / the mouth is rich in black plum, followed by red grapes, red berries and green plums. It is as sweet as honey, and longan honey is sweet enough, which makes people feel less convinced that this one is Kenyan beans.

/ / the body fat of Kenyan coffee AA is strong and solid. Coffee liquid cool is also very soft, black plum and red berries have a strong sense of sweetness, sour and round, Huigan is also as sweet as honey.

The red color is simply beautiful. I laughed after the first sip of this Giando, because I could feel that the baker had an understanding of the bean itself and tried to reflect its most beautiful side. This bean has a very bright and pleasant acidity, a flavor similar to black plum, and the taste is very full and solid.

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