Learn about the origin of Kenyan coffee beans what's so special about the flavor of Kenyan coffee beans?

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Front Street Coffee-introduction to the History and Flavor of Kenyan Coffee

Kenya has a history of growing coffee beans for only a hundred years. In the 20th century, Kenya began to develop the coffee industry on a large scale under the leadership of British and German colonists. Today, Kenyan coffee production units are dominated by small plantations with an average area of only half an acre.

Although Kenya produces 49980 metric tons of coffee beans per year, far less than the top in the world, Kenyan coffee beans have many followers in the boutique coffee industry and are currently exported to developed countries in Europe and Asia. Buyers are world-class quality buyers.

Kenyan coffee is famous for its aromatic, full-bodied, fruity flavor and rich and perfect taste. It has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste.

With its unique taste, it was awarded the "Top 30 Best Coffee in the World in 2017" in the famous coffee tasting website Coffee Review (Coffee Review). Among them, samples from Kenya occupied three seats, on a par with coffee sources such as Panama, Colombia, Ethiopia, Sumatra, Hawaii, Rwanda and El Salvador.

Why is it called the boutique of coffee industry?

Planting environment

Most of Kenya's coffee crops are grown in the fertile, loose, acidic volcanic red soil of the highlands north and east of Nairobi. There is plenty of light and good drainage, and the elevation is between 1400 and 2000 meters. Because the higher the altitude, the greater the temperature difference between day and night, the ripening cycle of Kenyan coffee is longer than that of low altitude, so it has higher density and rich flavor. Kenyan coffee, known as the "Cup of connoisseurs" (Connoisseurs' Cup), is famous for its rich aroma, vibrant acidity, full mellowness and elegant red wine flavor.

Because the ribs of the KONO filter cup are relatively short, it stops when it is less than half the height of the filter cup. The main purpose of this design is to ensure that in the process of dripping, the filter paper can be attached to the wall of the filter cup after absorbing water, so that the exhaust space of the filter cup is limited, the air flow is naturally limited, and the flow rate slows down. so that coffee powder is soaked for a large part of the time, which increases the water absorption time of coffee powder particles, thus making the extracted coffee more balanced as a whole. It is not easy to cause insufficient extraction.

Parameter & technique

Water temperature: 90 ℃; medium and fine grinding (BG 5R: pass rate of Chinese standard No. 20 sieve 58%); ratio of powder to water 1:15.

The amount of powder is 15 grams, steam for 30 seconds with 32 grams of water, segment water injection to 129 grams, and cut off water when the water level drops to 228 grams when the separate bed is about to be exposed. (steaming starts) extraction time is 2: 03 "

[flavor] there are sour notes of virgin fruit, lemon, grapefruit and berries, cream and chocolate in the middle, obvious sweetness of caramel and mellow overall taste.

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