Introduction to Flavor Variety Treatment of Kenya Metana Coffee Estate

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Kenya occupies a very important place in the coffee world. Kenya's research and quality management of coffee is highly meticulous. Thousands of small coffee farmers have received technical and planting education from the Kenyan Coffee Bureau, enabling them to continuously improve their quality and produce the highest level of Kenyan coffee.

Coffee beans are usually made up of two peas (commonly known as mother beans). PB beans are shaped like growing rice beans (commonly known as male beans). Kenya round beans are a variety of Kenya beans, which are the most unique changes in personality and style in PB beans. They are also familiar to friends.

The PB round beans of Mchana Manor are crops in the Ruiru producing area of Kenya, and are the farms run by the French SOCFINAF Coffee Company. (Xi'an Winnie Manor is also the home of its manors). The coffee beans retain the turquoise color of Kenya small round beans. [Brog has pictures]. Round beans often have friends who say that this is not a good roasted coffee. Because the small round bean body is oval, the water content is not as easy to get the same point as the flat bean when baking, if the water molecule of the small round bean is strong, if you can't catch the appropriate end point of steaming, the bright and high-key tropical fruit acid will turn into astringent water taste or salt water taste. if it is handled properly, the acid can be adjusted to radical sharpness or gentle softness according to different personal preferences, which are the best in Kenya.

Shallow baked City (fragrance): Metana's PB beans, the fruit aroma of Yuyun green citrus is obviously not complex, and the acid is smooth and balanced in nature! If you want to bake her acid into a very irritating and sharp PB bean, you may have to tolerate the bitter juice squeezed out from the upper jaw like a citrus peel. Medium baking (general B): the safest baking degree, making the traditional round bean citrus acid very soft and elastic will not make you frown, not thick and refreshing, when the acid stacks up with the sweetness of the coffee.

The most important feature of Kenyan coffee is its obvious acidity, which at the same time brings obvious fruity and raspberry aromas. it can be called a heavy taste grade, and those who like it will fall in love with it. The most common Kenya coffee has flavors such as black plum juice and Luoshen scented tea. If you don't like these flavors, you should stay away!