Kenya Sika coffee beans flavor characteristics Kenya Sika coffee tastes good what brands recommend

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a. Kenya Sika Karatu (red wine flavor) (Kenya Thika Karatu # 1)

b. Kenyan Sika Karatu (Honey Tea) (Kenya Thika Karatu # 2)

a. Kenyan Sika coffee drink flavor:

Karatu # 1 (Red Wine)-Red Wine, Black Cherry

Karatu # 2 (Honey Tea)-Honey Tea, Citrus

b. Kenyan Sika coffee brewing results:

Perhaps the most fascinating thing about Karato is her aroma and acidity.

Extracted at a temperature between 85 and 92 degrees, the light smell of oriental beauty tea is quenched at high temperature.

After getting some enjoyment in the sense of smell, it's time for the tongue to come out.

The acidity of Karatu varies with different baking degrees, ranging from malic acid to citric acid, and the two flavors of Karatu, honey tea and red wine, are the representatives of these two acids.

The entrance first passes through both sides of the pickled tongue, and after gradually getting used to the sour feeling, you can taste the sweetness and then follow. This is the so-called winery (sweet from acid). After swallowing the coffee liquid into the throat, there is a thick touch behind the tongue. This is why there is a red wine flavor. After drinking, the mouth will have the nutty aroma of coffee from Guatemala, but it is not so strong, but it still feels quite comfortable!

c. Kenya Sika raw bean information:

Kenya Sikakalatu (Kenya Thika Karatu) is from Kenya in Central Africa. It is produced in Sika. Karatu is her processing plant. The way to deal with it is to wash it with relatively clean flavor.

Coffee varieties come from a combination of bourbon variants SL28 and SL34, referring to teacher Han's New Edition of Coffee, which mentions that these two varieties are always the winners in the Nairobi auction (Kenya's washed coffee auction), and are the reason why Kenya beans have sour berries. Most of the Kenya coffee that can be drunk at a reasonable price in Taiwan probably comes from these two varieties.

As for the grade of beans is AB, but this can not be used to judge that the flavor of Kenya AA must be better than Kenya AB. Why do we receive Santa Isabel beans of uneven size in the past "Quba time"? It has been introduced that Kenya AA actually refers to beans that use a sieve to classify beans as AA, while the smaller beans are classified as AB, so the difference between the two is only in the size of beans, and the flavor mainly depends on the interpretation of local conditions, handling methods and baking methods to know whether it is a good cup of coffee.