Kenyan Coffee Flavor describes how good Kenyan Coffee tastes? Kenyan Coffee hands make steps

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Everyone wants to drink good coffee, sweet and palatable, with explosive aroma and long aftertaste, and hope to drink this kind of coffee every time.

However, there are many factors that affect the taste of coffee: time, temperature, brewing equipment, etc., but the most important key to good coffee is the thickness of grinding besides good beans and good equipment. Kenya is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. Kenyan coffee trees are mostly planted at 1400 m-2000 m above sea level, and the growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees. A bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century. Over the past hundred years, it has adapted to the high concentration of phosphate soil in Kenya, giving birth to the special sour and fragrant spirit of Kenyan beans, which is different from bourbon beans in Central and South America. This Kenyan native species was created by Scott Laboratories in 1930, known as SL for short. Agronomists wanted to find a kind of bourbon with high yield and resistance to diseases and insect pests, and obtained SL28 through experiments. SL28 is a genetic variant with a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of SL28 was to mass-produce Kenyan coffee that is both high-quality and resistant to diseases and insect pests. Although the yield of SL28 was not as high as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and plum characteristics. This important variety leads us to the unique Kenyan style: strong acidity, rich taste and beautiful balance. Kenya AA is one of them.

AA is a class name for the currency of raw coffee beans. The grade of raw coffee beans is generally AA,A,B,C, which mainly refers to the size of coffee beans. AA refers to coffee beans with larger particles, and coffee beans with particles of more than 17 mesh (17 mesh = 6.75MM).

SL28 is a delicious variety, suitable for growing in the middle and high altitude areas where leaf rust is not serious. It can produce 1.8 tons of raw beans per hectare and drink the charming sour plum flavor to reflect the Kenyan national treasure of Kenyan coffee.

The most famous Ethiopia in the world. Yejia Xuefei producing area

Carefully select the beans that best represent the characteristics of sun-dried beans.

The strong berry aroma of coffee and raw beans fills the whole nasal cavity.

This is a difficult bean to deal with, and the whole process of baking beans must be very harmonious.

Yejia Xuefei's beans are rich in layers, and shallow baking highlights her best flavor.

The final tug of war with the strawberry flavor determines the best flavor of this coffee.

The whole baking room is full of sweet taste of honey berries.

Customer cup test will give back:

Elegant fruity sweetness is the best companion for afternoon tea sister Tao party.

We go with 'New York cheesecake'. It's a perfect match.

The mouth tastes' sweet'in the heart, the lasting appeal is long, explosive!