Description of the characteristics of shallow, medium and deep drying flavor of coffee beans in Banwei Manor, Kenya

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Republic of Kenya Kenya is located in eastern Africa, bordering on the Indian Ocean, bordering Somalia, Ethiopia, South Sudan, Uganda and Tanzania, covering an area of about 580000 square kilometers. Kenya has a population of about 46.79 million and has 42 ethnic groups. The official languages are English and Swahili.

The country is divided into 47 counties, with Nairobi as the capital.

Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. With excellent coffee aroma, balanced and delicious acidity, round taste, thick and sweet taste.

Kenya is a model country for producing fine coffee beans. Kenya produces high-altitude Arabica water-washed beans, which are the top coffee beans in the world. Most coffee beans are graded by the Kenya Coffee Bureau and sold at auctions. Kenya Coffee Agency is strict in coffee research, development and quality management, and through an excellent auction system to raise coffee prices to help poor coffee farmers. And through agricultural education to continuously update and improve the planting technology of coffee farmers, and further produce better coffee. These coffee bean bags marked with [AA] represent top quality. The quality of Kenyan coffee beans is proportional to the price and is very stable. Kenya coffee with BlackBerry fruit flavor produces very little. 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.

Benvar Manor in Kenya is a small, low-yield coffee farm in southeastern Kenya. Coffee grows on volcanic slopes more than 5000 feet above sea level, producing only 50 to 70 bags per season. Farmers collect coffee and send it to a government-funded washing plant to process coffee beans in a unified way to ensure the quality of Kenyan coffee. The whole process is strictly monitored by the Kenya Coffee Agency. This time, the introduction of Benvar Manor in Kenya, the proportion of coffee beans of grade (AA TOP) carefully selected by hand is about 4%, the weight loss ratio of roasted to light roasted (city) coffee beans is 13%, and the proportion of empty shell beans to bad beans is 8%. When roasted to the drying stage, the acidity of berries is low-key, but the berries are obviously sweet. From roasting to the completion of the expansion of about 2GP3, shows that the coffee beans are fresh beans with high moisture content in season (Blog has a photo comparison), so it is necessary to appropriately extend the dehydration and drying time so that the coffee as a whole is heated with a lower temperature to enter the explosion line to retain a little more aroma and sweetness and reduce acidity.

Kenya Benvar Manor shallow baking City (fragrance): dried beans are dried with spicy spices. 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 orange fragrance is obvious in front, the acid slowly becomes stronger and stronger over time, the acid will turn into fruit sweet, the taste is complex and has a little spicy flavor at the end of the layer. Huigan pulled out a long BlackBerry flavor between his cheeks and then brought out a cool mint fragrance and slowly revealed the sweetness of brown sugar with a sip of boiled water.

Baked in Benvar Manor, Kenya (General B): there is a plum aroma above the nose when sipping, the wine-like acidity is soft, not strong and not bright, it is particularly comfortable in the coffee, gentle and soft with emulsified and smooth taste, with fruit aromas of grapes and berries in the finish. Friends who have just come into contact with shallow roasted Kenyan 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.

Kenya Benvar Manor heavy baking (General C): after full caramelization, most of the BlackBerry acid is returned, the layered aroma of hazelnut chocolate overflows when sipped very smoothly, the maltose is thick and not rigid and elastic, and the throat rhyme after cooling has the acidity of blueberry and the sweetness of raisins.

Roasted to a deeper baking degree (Full-City+ or dark), these two kinds of coffee beans are the most suitable for re-baking besides Golden Mantenin. The most important thing is that these two kinds of coffee beans have a very strong taste and no bitterness during re-baking. The aroma and sweetness of chocolate cocoa is the main flavor of Kenyan beans. It is very suitable to brew latte cappuccino coffee with Italian (espresso) machine. It is very sweet with only fresh milk and no sugar or cream.