Is the sour coffee in the world Kenya? How is the acid in Kenya different from that in Rosa and Yega?

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Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities until 1893. Brazil's ancient "bourbon" coffee seeds were introduced to cultivate coffee on a large scale. In other words, the current Kenyan coffee is of Brazilian origin, and the flavor of Kenyan beans is very different from that of Brazilian beans due to differences in water, climate and handling. Brazilian coffee is planted at a low altitude, with soft texture and no obvious sour taste. In contrast, Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level, which is suitable for coffee beans to develop their flavor, because the mountain temperature is lower and the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity of the fruit is more obvious and the texture is harder.

In addition, Kenya was an early British colony, and the British had established a perfect cultivation and quality control system. After the independence of Kenya, the coffee industry has made great strides on the existing basis, and has become a foreign exchange earning industry in Kenya. The characteristics of Kenyan Coffee: Kenyan Coffee has multi-layered taste and acidity of juice, perfect grapefruit and wine flavor, moderate mellow.

Kenyan coffee has a unique taste and a distinctive fruity aroma. We can try to find this flavor in coffee and pay attention to how it feels in the mouth. One of the common fruit aromas is citrus. Kenyan coffee has a multi-layered taste and the acidity of fruit juice, perfect grapefruit and wine flavor, moderate mellow.

Similar to coffee: Kenya Coffee is most similar to Isabia Stammer Coffee. In addition to the gazebo comprehensive coffee served in summer, there are promotional coffee such as East African coffee, some black apron products and so on.

Suitable food: grapefruit, berries, seedless raisins, raisins, oranges.

Tasting suggestion: Kenya coffee tastes so unique that there is almost no similar coffee. However, it is still worth comparing it to Ethiopia Stammer Coffee. Taste the African acidity and citrus aromas in each kind of coffee. Kenyan coffee is characterized by a distinctive fruity aroma. Try to find this flavor in the coffee and pay attention to how it feels in the mouth. One of the most common fruit aromas is citrus.