Comparison between Kenyan Coffee and Yega Chuefei Coffee is the quality of Kenyan coffee better
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Kenyan Coffee: Kenyan coffee is mostly grown at an altitude of 1500 Murray 2100 meters and is harvested twice a year. Its main feature is a distinct fruit aroma, the common fruit aroma is citrus. Kenyan coffee has a multi-layered taste and juice acidity, perfect grapefruit and wine flavor, moderate mellow, is the favorite of many people in the coffee industry. Kenyan Coffee became more famous with the sensation of the Hollywood movie OutofAfrica.
Kenyan coffee culture: people in the coffee industry all think that Kenyan coffee is one of its favorite products because Kenyan coffee contains every feeling we want from a good cup of coffee. It has a wonderful and satisfying aroma, well-balanced acidity, well-balanced particles and excellent fruit taste, rich and perfect taste.
Yega Chefe Coffee flavor: light roasting has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate.
Kenyan coffee flavor: aromatic, full-bodied, with fruit flavor, rich and perfect taste. Kenyan coffee has a wonderful fruity flavor, with a BlackBerry and grapefruit flavor.
- Prev
Learn about the flavor of Kenyan coffee with Yejashifi red cherry
Professional barista exchange please follow the coffee workshop (Wechat official account cafe_style) Yega Xuefei Red Cherry: the Red Cherry Project is a project to improve the quality of small-scale farms, the main purpose is to encourage soybean farmers and surprise roasters. Trabocca, the largest coffee bean seller in the Netherlands, invited all Ethiopian farms to produce small quantities of about 1500-3000 kg (25 kg) before the harvest season.
- Next
What is the special place of Yunnan coffee beans?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Typica Typica is one of the oldest native varieties in Ethiopia. The top leaves of Tiebika are bronze, the bean body is oval or thin and pointed; the flavor is elegant, but the constitution is weak, the disease resistance is poor, and the fruit yield is small. Typica is the Allah found today.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?