Rich Fruit Flavor Review of Kenyan Asali Coffee beans

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

Kenya is a famous coffee producer in East Africa and an important producer of fine coffee in the world. Kenya coffee flavor is full, with strong characteristics, coffee trade also has a set of fine system, coffee bean size classification such as AA or AB, and can not be equated with flavor, coffee bureau bidding batch to cup test flavor as the basis, fine Kenya bidding price remains high, the competition between green bean merchants in various countries is very fierce!

Kenyan coffee's reputation comes from the technical research and development of academic institutions, careful education of farmers on coffee cultivation knowledge and farmers 'meticulous quality control; the microclimate and fertile soil suitable for coffee growth, the high altitude growth environment, the high hardness of coffee beans, and the traditional 72-hour Kenyan washing method are all reasons for Kenya coffee's bright fruit acid characteristics.

Kenya Asali AA TOP

" Asali" means "honey" in Swahili (Kenya's official languages are English and Swahili). The Asali Cooperative is located in the Great Rift Valley's tin card producing area in Kenya's Aberdare Mountains, adjacent to Ethiopia in the east. The honey processing plant is a washing plant consisting of 155 small coffee farmers, and coffee cherries are sourced from neighboring small coffee farmers. Mount Kenya (MT. KENYA) and Mount Elgon (MT. Elgon), the more famous producing areas are Meru (Meru), Thika (Thika), Nyeri (Nyeri), Nakuru (Nakuru) and Embu (Embu) and so on.

Treatment method: washing method

Baking degree: Light medium baking

Flavor description:

It has a heavy and mellow taste, with obvious blackberry tonality on the whole. After about ten days of bean cultivation, the aroma has some walnut, spice and blackcurrant aromas. The flavor roughly presents the acidity of passion fruit and kumquat, and the rich fruit tonality of blackberry, sage and orange. The mellow feeling is quite thick and full! The whole thing is like tasting rich layers of German fruit tea.

The words of the bean baker:

This honey processing farm Kenya has dark berry notes and rich fruit flavors, which are closer to the established public impression of Kenya. To differentiate it from kenya beans that are on the shelf at another kii processing plant, we extend the roasting time slightly, still retaining their fruity flavor, while adding an aftertaste that allows the juicy coffee to stay in the mouth longer.

It is recommended to brew at a temperature of 90-92 degrees. To avoid bitter taste, the brewing or soaking time should be limited to 3 minutes.