Coffee Bean Knowledge Kenya Top Round Bean PB TOP

Kenyan coffee is recognized by many people as high-quality coffee, with the wild of African coffee and the mellow and wild of American coffee, which make Kenyan coffee loved by the majority of coffee lovers. Many people are familiar with the Kenyan AA is the most common symbol of Kenyan coffee in the country, in fact, AA is a grade of Kenyan coffee, lower than AB, and above it are AA+, AA TOP (top). If you only label AA for coffee beans, generally it can only show that the coffee is AA grade, there is no specific farm or cooperative, the flavor may not be the best, it can only show that its beans are neatly up to the standard and sell well. And it is written on the label that specific farms or cooperatives or even purchasers, then this bean, whether AA or AB, is worth a try.

Now I would like to introduce PB's full name Peaberry, which is what we often call round beans. Usually there are two seeds in a coffee fruit, that is, our common coffee beans, one side is curved, the other is flat, similar to peanut shape, we call it flat beans; round beans are only one coffee bean in a coffee fruit, and the shape of the bean is oval, accounting for a very small proportion in the fruit of the whole coffee tree. The industry has not given a clear conclusion on the quality of round beans. Some people think that round beans are not as good as flat beans, while others think that round beans concentrate the nutrients of two beans on one bean, which contains more substances, so it tastes better. Personally, I have not made any analysis and comparison, but it is conceivable that round beans are selected artificially, and the overall quality is guaranteed, so it is not surprising that they taste good.

Kenya is a country that specializes in picking round beans and selling them separately, but Kenyan round beans are not common at home. Kiaga Farm, located between the Rutene River and Rwarai, is about 1900 meters above sea level and is an excellent place to grow and handle quality coffee. Kenya PB is much smaller than Kenya AA class, and the bean body is round, which is conducive to uniform heating when baking. In order to retain Kenya's unique wild flavor, it is generally used for moderate baking. After an explosion, about 40 seconds out of the pot, obvious folds can be seen on the beans, the color is not dark, and consumers are easy to accept.

Kenya PB evaluation

The dry aroma is similar to the citrus aroma of Yega Xuefei, and the entrance has an obvious orange flavor, which makes people feel amazing. The wild flavor of Kenyan coffee is particularly prominent in this bean, with clean and bright acidity, orange flavor and grapefruit tea feeling, but the acidity is not abrupt, very supple and harmonious, and after the acid slowly disperses, you can feel the sweetness like honey and the finish is long.

Excerpt from John's private coffee