Why does African Coffee bring High acidity Coffee Bean varieties Kenyan Coffee berry Flavor Source
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Coffee from Kenya tends to contain more phosphoric acid, an inorganic compound, some of which are directly related to minerals in volcanic soil. Phosphoric acid is not as tasty as citric acid or acetic acid. It is used as a flavor enhancer in soda. Kenyan coffee is usually distinguished by its foaming nature and clarity; phosphoric acid may be grateful.
Compose Kenya model processing
Like the scenery of the Garden of Eden, many rivers in Mount Kenya supply the watersheds where farmers live. Natural water is abundant, and many factories process their coffee from the nearest river or spring. In Kenya, coffee is used more than anywhere else in the world. In Kenya, all coffee is washed twice, not once. The second step, known as Kenyan wet treatment, or double fermentation, is considered by many coffee professionals to increase the transparency of Kenyan coffee.
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African Kenya Coffee Varieties What coffee varieties Kenya has Kenya SL34 coffee
Weixin Official Accounts cafe_style Kenya Variety In 1929, Scott Agricultural Laboratories(SL), a British-run agricultural research center in Kenya, sent an entomologist, a plant breeder and a mycologist to Kenya and its southern neighbor Tanzania
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Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) a mysterious variety, with an unprecedented taste strange shape, sharp. Or look like the teeth of a dragon. These are not common descriptions of coffee cherries, but sub-ema varieties are not typical coffee. Benjamin Paz (Benjamin Paz) E
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