Kenyan Coffee History is Kenyan Coffee good

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Kenyan Coffee: people in the coffee industry all think that Kenyan coffee is one of its favorite products. It has wonderful and satisfying aromas, balanced acidity, well-proportioned granules and excellent fruit flavor. The taste and quality of Kenyan coffee is as intriguing as its natural scenery, full of an irresistible aroma, although it tastes a little sour, but this is the characteristic of Kenyan coffee. Pure Kenyan coffee tastes like a fresh and sweet fruit flavor, sometimes like blackcurrant or BlackBerry flavor, and is excellent medium mellow, is a favorite of many coffee gluttons. Kenyan coffee has an excellent medium-bodied, crisp and refreshing taste, fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give you the best coffee experience.

Kenyan coffee history: coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya from southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission.

Kenyan coffee is mostly grown at an altitude of 1500 mi 2100 meters and is harvested twice a year. Kenyan industrious people love coffee as much as lovers in love.

Accounting for 55% of Kenya's total coffee production (40% of the number of estates) is run by numerous small operators. Seeing that coffee is absolutely profitable, these small operators continue to increase the need for agronomy and the development of high-quality coffee tree species, thus greatly promoting the development of coffee in Kenya.

To ensure that only ripe coffee fruits are picked, people must tour the forest about seven times. After they harvest the coffee, they first send the coffee beans to the cooperative cleaning station, where the sun-dried coffee is sent to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) ("parchment coffee" is the last state of coffee beans before peeling).

Kenyan coffee flavor: is acidic high-density coffee, its taste is as intriguing as the natural scenery, very fragrant, with the fragrance of wine.