How's the Kenyan coffee? what's the flavor of Kenyan coffee? the aftertaste of Kenyan coffee lingers for three days.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street-Kenya Coffee Introduction

In the 19th century, the earliest documentation of coffee in Kenya was recorded by French missionaries from coffee trees in Reunion in 1893, and the first coffee beans were harvested in 1896.

Kenya coffee growing environment

Kenya coffee is mainly concentrated in the slope near Mount Kenya, about 1500m-2100m above sea level, this height mountain texture is also harder, the temperature is lower, the growth is slower, the aromatic components of coffee beans are fully developed, and the fruit acid flavor is more obvious. Kenyan coffee is known for its vibrant and complex berry and fruit flavours, combined with sweetness and dense acidity.

Kenyan coffee is classified according to the size, shape and hardness of coffee beans, from high to low into AA or AA+, AB, PB, C, E, TT, T:

AA: between 17 and 18 mesh size AB: between 15 and 16 mesh size, accounting for most of the yield, is also the most common green bean grade

Class C: between 12 and 14 mesh size PB: round green beans, accounting for about 10% of all coffee beans

E class (elephant bean): two beans in one large variant beans, also known as elephant ear beans, mostly in 18 or more, also known as elephant beans, its number is very small.

Processing of Kenyan coffee beans

Kenya coffee beans are mainly washed and processed, and in recent years there have been a small number of fine solarization processed coffee. The taste is richer, the taste is better toned, and the washed coffee beans have more berry flavor, with a round and full body, a richer layer, and a more balanced acidity and bitterness, which protects the berry and fruit sweetness of Kenya coffee.

Quiet overflow space, a cup of mellow Kenya coffee, feel the flow of time, feel the coffee fragrance in the air. Citrus and floral aromas linger on the tip of the nose. The mouth has bright grape and blueberry flavors. The round and full body is experienced in the mouth. It is the taste experience brought by the balanced and clean finish of this coffee.

Knowledge point: coffee roasting is the process of promoting the internal Mena reaction and caramel reaction of raw beans, resulting in more wonderful flavor.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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