Kenya AA Meru SL-28 washing method coffee beans recommended_light roasted Kenya coffee good to drink?

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Kenya AA

Variety: Kenyan Coffee Scott Laboratory SL-28

Producing area: Meilu District

Treatment method: washing

Altitude: 1700-2000 m

Flavor: in addition to the traditional berry flavor, there are jasmine, sweet sugar cane, papaya, soft and mellow taste

○ producing area

Surrounded by Mount Kenya (Mt.kenya, volcano) and Mount Mt.Elgon, the more famous producing areas are Meru, Thika, Nyeri, Embu and so on.

Meru

Meru.

Meru, located in the eastern hills of Mount Kenya, is rich in organic soil and moderate rainfall is conducive to the growth of K7 and SL beans.

○ raw bean treatment method

Washing type

○ flavor characteristics

Kenyan coffee grows high-quality Elaraby plus coffee. Coffee beans are almost rich in cherry taste, slightly sour and thick aroma, and are very popular among Europeans. Especially in Britain, Kenyan coffee surpasses Costa Rican coffee. It retains the rich natural sour aroma of African coffee beans, and can feel extremely strong caramel sweet aroma after entrance. It is definitely a good choice for coffee people who like African coffee with wild class and bright sour aroma, but also want to have sweet but not greasy, mellow and stable taste. In the taste recommendation, "Kenya AA" is particularly well received.

Shallow baking City (fragrance): dried beans with spicy seasoning after cooking, the citrus acid in the entrance is not strong, it belongs to low aging, elegant and stable acid, on the contrary, the mature yellow orange fragrance is obvious in front, the acid slowly becomes stronger and stronger over time, the acid will turn into fruit sweet, the taste is complex and slightly spicy at the end of the layer, and Huigan pulls out a long BlackBerry flavor between the cheeks and brings out a cool mint flavor. Drink a sip of boiled water brown sugar sweet slowly appear. Many friends who do not like Kenyan shallow roasted sour coffee must not like the strong acidity of the coffee, but when you taste sour coffee and experience the perfect change from sour to sweet, it will be perfect to enrich your coffee process. this kind of acid will be your best memory.

Medium baking: when sipping, there is the aroma of green plum above the nose, the wine-like acidity is soft, not strong, not bright, it is particularly comfortable in the coffee, smooth and soft with emulsified and smooth taste, with fruit aromas of grapes and berries in finish. Friends who have just come into contact with shallow roasted Kenyan beans suggest that this baking degree is the most comfortable and easy to brew a cup of high-quality coffee with personal characteristics, a little height and a little distance, but it will not be prohibitive.

Re-baking: after full caramelization, most of the BlackBerry acid is returned, the layered aroma of hazelnut chocolate overflows when sipped very smoothly, and the maltose is thick, not rigid and elastic. After cooling, the throat rhyme has the acidity of blueberries and the sweetness of raisins.

Roasted to a deeper baking degree (Full-City+ or dark), these two kinds of coffee beans are the most suitable for re-baking besides Golden Mantenin. The most important thing is that these two kinds of coffee beans have a very strong taste and no bitterness during re-baking. The aroma and sweetness of chocolate cocoa is the main flavor of Kenyan beans.

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