Coffee Explore the thousand flavors of Kenyan coffee

Perhaps my first impression of Kenya was too deep-as the noon sun of the equator, as wild as the antelope on the prairie under the blue sky, the fragrance of all the tropical fruits and the wildness of the dense forest-precipitated in the cup, even in the cool aftertaste.

On an autumn morning, there is such a tacit understanding between the right taste of autumn and the haunting music in the air-only coffee is missing! Kenya on the 18th-has precipitated beans for a week, has it accumulated enough flavor?

87 °- is it the brown liquid that the juice is mixed into the cup? That sweet and sour tone, the sweet and sour strawberries and the aroma that can only be seen in fresh berries-so straightforward, and the bitterness runs without a trace-isn't it like Kenya? The softness of such fruit is comparable to that of MidAmerican beans!

93 °- the Mustang still needs a hard whip! In the end, how deep is the taste of beans that have been precipitated for a week, and I have to brew them at high temperature-- sure enough! The acidity of the mellow, sweet and bitter tropical sunshine that I am familiar with in my memory has come out-it is not as shallow and approachable as the juice version just now, but it makes people really feel the king demeanor of this bean!

90 °- there is no lack of eclecticism in this world, and in the world of coffee, don't forget to try eclecticism after challenging extremes-in fact, the real understanding of the word "equilibrium" often comes from this. Yes, a little less spirited than just now, but a little more confident than the first cup of fruit, as if to make it clear that the fruit is delicious, but a strong body with fruit is not enough, whole grains are also indispensable. Indeed, this is a typical "balanced pie" coffee that combines pleasant acidity and beautiful dried fruit aromas. the combination of sour, bitter and sweet is so subtle that it is difficult to express whether to like or degrade-- in a nutshell-- "good!" well, "really good"!

Of course, the difference brought about by temperature is only flat-just the difference in the area covered by flavor, and it is the utensils that really bring about the three-dimensional difference-- then really see the power of kono-- cotton, soft, thick, thick, all the sweet and bitter flavors of fruit flowers seem to be blended into a huge ball-- keep your mouth shut, and your mouth becomes a small universe with unlimited flavor.

This is Kenya! Thousands of tastes and amorous feelings! Although the memory of such a flavor has left traces, but in such a clear and quiet autumn morning, these tastes reappear one by one, just like walking in the place I have walked through many years later. Holding that pair of dreamy but familiar and real hands in hand, how can we not be surprised and moved?

Ps: in this world of boutique coffee, which regards freshness as life, everyone seems to want to enjoy the "freshness" of beans as soon as they are baked. Some people have reduced the freshness of beans in professional coffee shops from "two weeks" to "one week" or even "three days". Some old American restaurants even advertise that they only use beans within 24 hours after baking. And in the past few years, the understanding of Kenya has found that it will take a week for the real "dark horse" Kenya to come out, and only then can it be really soft and rich, and if the temperature and humidity are suitable and kept properly, if the time is favorable and everything is ready at the time of production, Kenya can really perform "perfect" two weeks after baking. Unfortunately, most guests are not blessed with such perfection. They usually drink beans that are fresh for a week or so-most of them are made by us in a morning coffee in the morning, or when we are tidying up the beans.