Introduction of coffee from MASAI Manor in Kenya. Flavor characteristics of individual coffee beans in Marseilles, Kenya.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Name: Kenya Masai, Kenya

Estate: MASAI Marseille

Treatment method: Washed

Altitude: 1850m

Beans: SL28, Bourbon Bourbon

Light roast

Flavor: Sugar cane fragrance, sweet feeling good, such as dark plum acid and bright and changeable

Floral , Blackcurrant , Apricot , Red Wine

Kenya produces high-altitude Arabica washed beans, which are one of the world's top coffees. Kenya is a big coffee country and a model of excellent coffee. All coffee is purchased by Kenya Coffee Bureau for verification and classification before auction. However, high-quality Kenyan coffee is produced in small quantities and is mostly bought by traders and does not enter the auction market.

Kenyan beans from the Masai region of Kenya, the most famous of which is Masai Mara National Park, Kenya's most prestigious wildlife park.

Kenyan masai beans are often said to have a taste similar to red wine, in addition to bringing excellent throat rhyme

* Flavor:

Light Roast-Blackberry aromas, citric acid sharpness, light, sticky and bright on the palate, red wine aromas and fruit sweetness on the palate

Medium Roast-Blackberry fruit, orange acidity burst into the mouth, the taste has a sticky texture, yellow orange sweetness

Heavily baked-chocolate and peanut kernel fruity, acidity gradually strengthened above the tongue, the taste becomes rich and sticky to the palate, plum brown sugar sweet

* Origin information

Country: Kenya

Production area: NYERI

Treatment: Kenyan washing and drying

Grade: AA

Elevation: 1700- 2000 m

SL 28 & Bourbon

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