What is the acid of Kenyan coffee? how does the origin of Kenyan coffee make it so sour?

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Qianjie-Kenyan Coffee introduction

Ethiopia is the origin of coffee trees in the north of Kenya, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale after the introduction of Brazilian ancient bourbon seeds. That is to say, Kenyan coffee was of Brazilian origin. Due to the differences in water, climate and handling, the taste of Kenyan beans is very different from that of Brazilian beans.

Brazilian coffee is planted at a low altitude, with soft texture and no obvious sour taste. Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4, 000 to 6500 feet above sea level.

This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder.

The best Kenyan beans come from small farms, most of which are located in the foothills or volcanic slopes above 5,000 to 6,000 feet. Each small farmer has a capacity of only about 20 to 70 bags per season, and is unable to invest in expensive washing treatment plants, but small farmers are very United. Hundreds or thousands of households were gathered to set up cooperative farms, and the government funded the construction of washing treatment plants.

The coffee fruit picked by small farmers is sent to the cooperative farm for unified processing, first removing the half-ripe or rotten fruit, then peeling, fermenting, decomposing the flesh, taking out the coffee beans, then drying and polishing, the whole process is supervised by the official Coffee Administration and is quite rigorous, ensuring the quality of Kenyan coffee. The water washing technology of Kenyan beans is extremely high (the famous double-layer washing method), which has always been an example of bean-producing countries.

What are the flavor characteristics of Kenyan coffee?

Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste.

Knowledge: coffee roasting is a process that produces Mena reaction and caramel reaction inside raw beans, producing more wonderful flavors.

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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