Which brand of coffee in Kenya tastes good?-Kenya MuchagaraAATOP Micro batch

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-Kenya Coffee Bean recommendation Kenya Muchagara AA TOP Micro batch introduction

Kenyan coffee has a wonderful fruit flavor, sweet and sour taste, introverted and powerful acidity, taste of BlackBerry and grapefruit, slightly sour taste across the tongue, fresh flavor; sweetness like Fuji red apple crisp, full of fruit style, rich and pure taste; medium roasting makes sweet and sour balance, sweetness with obvious caramel sweetness. After the temperature drops slightly, the coffee liquid flows in the mouth, showing a silky smooth touch and a clean aftertaste.

To ask which brand of coffee in Kenya tastes good, there is no doubt that AA grade boutique coffee is the first choice! Qianjie today would like to recommend a Kenyan AA micro-batch coffee, although the output is small, but the flavor and quality is good, can not hide ah!

Kenya Muchagara AA TOP microbatch

Producing area: Kenya

Variety: SL28\ SL34

Altitude: 1500-2100m

Treatment: washing

Flavor: berries, plum, jasmine, caramel, grapefruit

Origin: Kenya

Coffee produced in Kenya is known as "black gold". The producing areas are mainly concentrated in the plateau areas represented by Mount Mt.Kenya (with an average elevation of 1500Mel 2100 meters above sea level). The temperature is suitable for the whole year and the acidic red volcanic soil is cultivated.

Bean seed: SL28/SL34

The bourbon line cultivated in Kenya at the beginning of the 20th century is adapted to Kenya's high concentration of phosphate soil and has Kenyan characteristic sour aroma. Top Kenyan coffee comes from these two varieties.

Treatment: washing and double fermentation

For the harvested coffee fruit, remove the defective products, remove the peel, ferment in the pool or dry body all night; then wash and remove most of the pectin and ferment it twice in the pool, and change the circulating water every few hours during fermentation; then wash and remove the excess pectin, rinse the shell beans and soak them in the tank for more than 12 hours.

Baking: medium baking

Kenya has the highest malic acid content in all coffee beans. Malic acid drops rapidly during baking, and malic acid is the flavor characteristic of Kenyan beans. So it is not easy for Kenya to roast deeply, while medium roasting perfectly shows the natural sour flavor of Kenyan coffee beans.

This bean has a long aftertaste, distinct layers, full and balanced taste and high recognition, so it is a rare good bean. As Kenyan coffee aa is a classic of boutique coffee, which is sought after by many coffee lovers, with high price and high value, it is recommended for people who have a certain basic understanding of fine coffee, consumers with high requirements for coffee quality and coffee enthusiasts to buy and taste.

Knowledge expansion: PB (Peaberry round beans) is special. Round beans (PB) are usually produced at the end of coffee trees that bloom too late or too early. Because the output is rare, accounting for only 10% of the output, the round beans produced by the same coffee tree are more expensive than other flat beans (Flat Bean). When round beans are specially collected together, defective beans will be removed, the proportion of defects will be reduced, the particles will be more consistent, and the baking will be more uniform. The taste is improved.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

END