The sweetest manor coffee in Ken-Neri Honey (Asali) Cooperative

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Ken Fu is located in Fei Fei, and its coffee is characterized by bright fruit aromas and acidity, with a hint of wine in the lush taste. Ken coffee is mostly grown in the southwest and plateau areas. All varieties are Arabica, and they are all washed coffee. There are four common varieties: Bourbon, Typica, Kents, and Riuri 11. The bright fruit aroma and acidity of Ken coffee when roasted is regarded by some people as like fruit tea, and its special taste can be seen. Among them, the well-known Ken Chun AA has a rich and melancholy taste and is well received by the world.

There is no country in the world that attaches so much importance to the production of high-quality coffee, so Ken can be regarded as the best model for coffee producers in the world, because all Coffee Coffee must be handed over to the Coffee Board of Kenya, CBK, which is set up by the government, after the collection is completed.

Traditionally, most of Ken's coffee is conspicuous, and many people will look forward to it for friends who are afraid of sour.

But the coffee beans produced by Kenyan's Honey Cooperative are very different.

The taste is like his name, in addition to the slight acidity of berries, there is also a bright honey sweetness!

After the entrance, it will certainly reflect your traditional impression of Ken.

The Honey Co-operative (The Asali Cooperative) is located in the Rift Valley region of Aberdare Mountain in Kenya, where food and clothing are connected. The Honey Cooperative is a washing process made up of 155 coffee bars, all of which come from nearby coffee bars. In Mount MT. KENYA) and MT. Among the Elgon, the famous producing areas are Meru, Thika, Nyeri, Nakuru, Embu and so on.

The raw beans of the Honey Cooperative are processed mainly by washing, graded according to the size of beans, and finally measured in cups to determine their actual value. The highest level of coffee beans is AA (that is, the order of beans left on 7.2mm beans), followed by Grade A (the next largest coffee beans left on 6.8mm beans), Grade B (medium coffee beans left on 6.2mm beans), Class C (all small coffee beans smaller than Grade B), PB beans (oyster beans), and finally, excessive, small TT and T beans. Generally speaking, Grade An and Grade B beans will be mixed for export, which is the AB level that we often get in the market.

CBK has a very high demand for coffee beans. Without regard to the quality and appreciation of the coffee beans, it is surprising that people who love coffee will never forget to buy a cup of coffee.