Kenya PB small round beans single coffee how to bake? Kenyan coffee auction system?

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"Let farmers earn what they deserve" is the basic belief of the coffee boutique movement. Although Cup of Excellence is currently the most representative and transparent competition in the industry, many of the details are actually modelled on the coffee auction (Kenya Coffee Auction) which has been world-famous in Kenya since the 1930s.

The Coffee Exchange (Coffee Exchange) in Nairobi, the capital, holds auctions every Tuesday during the harvest month. About 50 government-approved exporters in the country classify and rate coffee batches, send samples to potential foreign buyers for cup evaluation, and bid later. There are also foreign companies entrusting approved market agents (marketing agent) to conduct direct transactions (Direct Trade). All the steps are clear and transparent and regulated by the Kenya Coffee Agency Coffee Board of Kenya to ensure that all money after deducting costs goes to farmers.

The industry has used "blackcurrant juice" to describe typical Kenyan coffee: heavy taste, red wine-like aroma, distinct acidity. These qualities cannot be found in other places of origin. Unfortunately, the coffee industry accounts for only 10% of Kenya's total economic income. As the demand for land increases, coffee farmers may give up planting because of a decline in the incentive to produce coffee.

Kenyan round bean, which is a variety of Kenyan beans, is characterized by its sweet milk aroma, sour and sweet taste. Ruiru production area Nchengo Manor small round beans (auction lot number LOT:407), the acidity is perfect and mild balance, it has a hint of cocoa and honey sweet!

Kenya PB is a native tree species of Kenya (Arabica species). Coffee beans are small, conical PB beans have high moisture content and high cohesion, strong cohesion of water molecules, shallow baking, Kenya beans have very full and strong BlackBerry acid, and extremely bright and stimulating plum cherry fruit aroma, if you increase the end temperature of steaming, adjust the radical sharp fruit acid to gentle and gentle. These are the best things for people who like Kenyan round beans.

Shallow baking City (fragrance): the berry aroma is not obvious in this baking degree, citric acid, oil taste is thin, but the finish is very long-lasting.

Medium baking (general B): the aroma of cocoa is sour, bright and grand, smooth and round on the palate, sweet fruit with syrup.

Heavy baking (general C): the aroma of bitter chocolate, the acidity becomes subtle in the rear jaw, and the taste begins to become sticky and honey-like at this baking point.

If you do shallow baking (15 seconds after an explosion), it has a bolder aroma and brighter citric acid. Friends who like sour coffee must have a try, which will form a beautiful contrast with medium-and heavy-roasted beans.