The method of handling Kenyan coffee the suitable roasting degree of Kenyan coffee the taste of Kenyan coffee

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Kenya is a giant in the coffee market, but also a model of good coffee, Kenya Coffee Board on coffee research and development and quality management is meticulous, Kenya Coffee Board holds many coffee fans taste buds, traders are only interested in high-quality beans growing along Kenya's alpine slopes, this year's new season Kenya Tansia (Lot:423) estate beans, estate in Kenya Ruiru production area is located in the northeast of the Central Mountain, due to the entire estate to maintain a rich wildlife and unspoiled natural ecology, is a lot of European bean merchants must visit one of the trips.

Light Baked City(Fragrance): Citrus acid is the decisive point of Kenyan beans in this estate. When grinding beans, you will feel bursts of citrus fragrance. It has bright and complex mature acid with layers. Acid turns sweet immediately after passing through, and sweet back pulls out a long sweetness on both cheeks. Medium Roast (General B): Citrus acid After a period of time kneading, milky soft to suppress the green citrus acid to become low, acid is to bring back sweet, there is a jasmine tea flavor of Yejia Shev, coffee cooling The suppressed citrus acid becomes thick and strong, suitable for summer ice drop coffee. Heavy roasting (general C): the treatment of the front end of roasting is very important. If you fully grasp the consistent temperature point of drying (the color of the coffee beans is consistent), raise the temperature curve to the extreme (do not burn the tip).

Retaining the most moisture, Kenya beans are very sweet and thick in taste, not bitter but caramelized, and the flavors are very lively, not rigid and lack elasticity.

Go to Full-city+ or dark. Chocolate and cocoa fill every coffee bean.

90% of Kenyan coffee beans are wet processed. Let's see the long and arduous process--

1. Remove overripe or underripe coffee fruit by hand selection;

2. Peeling machine to remove the peel and pulp to produce raw beans;

3. according to the density, the raw beans are graded and fermented separately;

4. Wash raw beans and re-grade them according to density, soak overnight in clean water and sun...

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