Is it good to roast Kenyan coffee beans to make SOE espresso in Kenya coffee producing areas?

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Kenya AA

Kenyan Coffee Origin: Kenya

Kenya Coffee is produced between Mount Mt.kenya (volcano) and Mount Mt.Elgon.

Grade or variety: A.A.

Raw bean treatment: washing type

Kenyan coffee origin flavor: rich and rich taste, moderate acidity, unique drupe aroma

Are Kenyan AA coffee beans so special?

Kenya is a model country for producing fine coffee beans. Kenya produces high-altitude Arabica water-washed beans is one of the top coffee beans in the world. Most coffee beans are graded by Kenya Coffee Bureau and sold at auction. Kenya Coffee Bureau's research, development and quality management of coffee is strict, and through an excellent auction system to raise the price of coffee beans to help poor coffee farmers And through agricultural education, coffee farmers' planting technology can be constantly updated and improved to further produce better coffee.

What is AA?

The beans from Kenya coffee producing area are medium to large, the meat is thick and round, the taste is good, the taste is thick, the acidity is moderate, and gives off a unique flavor; the grade is divided into seven grades according to the size of coffee beans, and the taste is divided into six grades from top to bottom. The quality of coffee beans is proportional to the price and is very stable. The output of Kenya coffee with BlackBerry fruit flavor is very small. These coffee beans are derived from fine coffee farms established by foreign companies in Kenya or fine coffee farms acquired by Kenyan companies, which are the targets of many coffee bean companies.

Why is Kenya AA so delicious?

Kenya AA is suitable for all kinds of coffee brewing methods, and Kenya grows high-quality Elaraby coffee, coffee beans are almost rich in cherry taste, with slightly sour, thick aroma, is very popular in Europe, especially in the UK, Kenyan coffee surpassed Costa Rican coffee to become one of the most popular coffee.

Shallow baking:

Dried beans with spicy seasoning after cooking, the citrus acid in the entrance is not strong, it belongs to low aging, elegant and stable acid, on the contrary, the mature yellow and orange fragrance is obvious in front, and as the acid slowly becomes stronger and stronger over time, the acid will turn into fruit sweetness. The taste is complex and has a little spicy flavor at the end of the layer. Huigan pulls out a long BlackBerry flavor between the cheeks and brings out a cool mint fragrance. Drink a mouthful of boiled water and brown sugar.

Baking in:

When sipping, there is the aroma of green plum above the nose, the wine-like acidity is soft, not strong and not bright, it is particularly comfortable in the coffee, smooth and smooth taste, with a fruity aroma of grapes and berries in the finish. Friends who have just come into contact with shallow baked Kenya beans suggest that this baking degree is the most comfortable and easy to brew a cup of high-quality coffee with personal characteristics, a little height and a little distance, but it will not be prohibitive.

Re-bake:

After full caramelization, most of the black acid is removed, and the layered aroma of hazelnut chocolate overflows when sipped, and the malt milk sugar is sweet, thick and elastic. After cooling, the throat rhyme has the sour of blueberries and the sweetness of raisins.