Kenyan mountain guest Kagongo Manor Coffee characteristics Kenyan coffee taste

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Kenyan coffee is not only a giant in the coffee market, but also a model student of fine coffee. The Kenya Coffee Agency has meticulous research, development and quality management of coffee. Kenya Coffee Bureau holds the taste buds of most coffee fans, and traders are only interested in high-quality beans. High-quality coffee grows along the slopes of the Kenyan mountains, at a height of 4200 to 6800 feet, and the outstanding ones are small coffee farms.

Kenya (Kenya) is located in eastern Africa, adjacent to Ethiopia, the "source of coffee". Despite the fertile soil, coffee was first grown in the country when Bourbon (also known as French mission, to commemorate the introduction of French missionaries) was introduced from Brazil in 1893; like the story of "go left, go right", coffee did not move inland to the south but to the Red Sea. After hundreds of years of spread, after settling down and mutating all over the world, he returned to his hometown, the Great Rift Valley (The Great Rift Valley).

As a British colony, it is only natural that the benefits of exporting coffee are skewed towards the sovereign state. Until 1954, Kenyans owned only 5000 acres of arable land, most of which were controlled by the British and sent to London for auction. Although the colony seems to have been exploited, without the British laboratory Scott Laboratories, Kenyan coffee would not have been what it is today. Because its representative varieties SL-28 and SL-34 are two of the 40 kinds of coffee grown in the laboratory that year. At present, the popular varieties in Kenya include Ruiri 11 with high disease resistance but slightly lower taste, and Batian, K7 and Kent with high drought resistance.

Kagongo manor beans in Mount Kenya are the agricultural products of small coffee estates, which have a more balanced taste and high complexity. The proportion of hand-screened defective beans is about 8%. Roasting to light roasting (city) removes an appropriate amount of fruit acid at the dehydrated end, the overall color is darker after baking, and the acidity is acceptable to be temporarily pressed at a higher temperature during additional brewing to enhance the aroma. Are very high quality Kenyan coffee beans.

Shallow roasting City (fragrance): Kenyan coffee in the mountains of Kenya in central Kenya must have BlackBerry aroma, sour, round and strong when it passes above the throat, the sweet taste of plums is bright and obvious, if stored correctly for 14 days, it will develop the aroma of newly brewed red wine.

Medium baking (general B): at this time, the sour smell of grapes is very like, the entrance sour is soft and smooth, sweet accounts for 60% acid accounts for 40%, the taste of fruit tea turns sour to sweet quickly, suitable for summer with ice drops to change the metabolic acid value of coffee into grape aroma.

Heavy baking (general C): the sweetness of flowers and pancakes, the creamy taste of milk chocolate, the profound sweetness and concentration of brown sugar honey.

It is recommended to roast deeper, mainly in the hope that there is no acid. The whole cup of coffee is very full-bodied. If you use a mocha pot or Italian coffee machine to make smooth milk sweet, it is very suitable to make a latte cappuccino.