How to drink Kenyan Pb Coffee with adzuki beans based on appearance

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Qianjie-Kenya PB beans

Kenyan PB has nothing to do with weight and flavor, which means round beans. Common coffee has two seeds in a fruit. The seeds are curved on one side and flat on the other, a bit like peanuts. The round bean means that there is only one seed in a coffee fruit, and the seed is oval.

Kenya PB beans

[Origin]: Kenya

[producing areas]: cooperatives

[harvest year]: March 2016

[growth altitude]: 1400-1800m

[treatment]: washing + 100% sunlight

[coffee varieties]: S28, SL34

[baking degree]: CITY+Medium

[raw bean appearance]: full, uniform, with obvious twists and turns irregular midline; clean grass smell.

[defect rate]: raw beans are allowed to have 3% defects. After fine baking in a small furnace, there are almost no defects.

[dry incense]: BlackBerry, dark chocolate

[wet fragrance]: BlackBerry, grapefruit, black sugar, chocolate

[taste]: after baking in the deep city, the citrus acid is still obvious, the aroma is full, the mellow thickness is high, the taste is long and layered, and the sweetness and aroma of dark chocolate are long in the aftertaste.

[recommended cooking method]: recommended hand punching, pressure pressing, love music pressing hand grinding degree: 3.5 water temperature: 91 °C

As for the way of drinking, it is good to taste it normally.

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