Does Kenyan coffee taste sour? why can Kenyan coffee feel its unique aroma?

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Qianjie-Kenyan Coffee introduction

In fact, coffee beans have been grown in Kenya 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.

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.

The taste of coffee beans varies with particle size. Take the three most common categories, AA, AB and PB, as examples:

Full-grained AA grade beans have thick meat, good heat permeability, mellow taste, good expansibility, aroma and sweetness. This grade of coffee is often considered by many to be one of the best coffee in the world. Although the AB grade is not as solid as AA, it has more vivid acidity and unique sweetness balance. The PB grade results from mutations in about 5% of coffee fruits. Because only a single bean grows in a coffee fruit instead of the regular two, the nutrients are more concentrated and the beans have a sweeter and more complex taste.

Kenya is a boutique coffee with strong aromas and bright acidity. When tasting Kenyan coffee, you first smell the aroma of coffee, which is characterized by the aromas of berries and virgins, then take a sip, the acid is full and sour in the mouth, and feel the aftertaste and sweetness in the mouth after swallowing it.

Knowledge: "Arabica" is not synonymous with good coffee, even if it is Arabica, there are hierarchical differences.

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!

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