Kenyan Coffee Kenyan coffee producing Kenyan coffee flavor
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Kenya
Kenya is located in East Africa, just on the equator, with the Indian Ocean to the east, Ethiopia to the north and Tanzania to the south. Kenya is mostly planted in the southwest and eastern plateaus. The varieties are all washed Arabica species, including Bourbon, Typica, Kents and Riuri 11.
Kenyan coffee flavor description:
Kenyan coffee: obvious fruity and sour, with lemon and citrus acid aromas, Kenyan acid will be more intense than Ethiopia's light acid, with a hint of wine in the full-bodied taste.
Qianbu: thick acid (relative to Ethiopia).
Yuli: BlackBerry, floral and fruity.
Chi Lin A Fu: bright sour fruit, sweet feeling.
Machakos: refreshing fruit acid.
Ban Gouma: medium sweetness.
Klinga Coffee production area: strong dry and wet aromas of lemon and plum, shallow roasting with flowers, lemon and other amazing aromas, such as grapefruit green tea, citrus juice sour and sweet juicy, slightly deeper baking followed by a variety of flavors of honey and covered black plums, while the aftertaste is the pleasing sweet and sour taste of many green teas.
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Malawi Coffee Malawian Coffee Flavor
For more information on coffee beans, please follow the Coffee Workshop (official Wechat account cafe_style) Malawi is a small country in southeastern Africa and a landlocked country not near the sea. most of its coffee is grown in the northern highlands, but it does not produce much coffee. But although it is not near the sea, you can see on the map that there is a very large lake in the northeast of it.
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Ethiopian geisha Dimtu Tero Farm introduces the flavor treatment of Ethiopian coffee
Professional coffee knowledge exchange more information about coffee beans Please follow the coffee workshop (Wechat official account cafe_style) Dimtu Tero Farm Getachew Zeleke, founder of Dimtu Tero Farm, has set himself an ambitious goal. He wants to be a leader in quality, traceability and sustainability in the Guji region. He believes that this will be done by Guji's labor.
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