Is the coffee sour or bad? Kenyan coffee tastes better with sour fruit.

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Front Street-Kenya Coffee Introduction

Kenya's coffee industry started very late. In the 19th century, Arabs first planted coffee on a small scale, but they were resisted by Kenyan natives. In the early 20th century, due to the intervention of British and French forces, coffee was planted on a large scale. Kenyan coffee varieties are all improved varieties, using inorganic cultivation method, the beans are fat and full, with rich berry and grapefruit acid aroma, as well as sugar cane sweet taste, has always been the high-end beans sought after by coffee lovers.

The first coffee varieties introduced into Kenya were Bourbon and Kent in India, and later Blue Mountain Tibica varieties were introduced from Jamaica and planted on Mount Elgon. But Kenya coffee's famous blackberry flavor is not due to Blue Mountain, Kent or traditional bourbon varieties, but to bourbon varieties [SL28] and [SL34] that first appeared in Kenya in the 1930s.

These two strains were selected and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century. For a hundred years, they have adapted to Kenya's high concentration of phosphoric acid soil and bred Kenya coffee beans with special sour fragrance, which is different from Bourbon beans in Central and South America. The best Kenyan coffee comes from these two excellent strains.

Kenya coffee is mostly grown at altitudes of 1500- 2100 meters and harvested twice a year. Its main characteristic is the distinct fruit fragrance, the common fruit fragrance is citrus. Kenya coffee has a multi-layered taste and juice acidity, perfect grapefruit and wine flavors, moderate body, and is a favorite of many coffee industry insiders.

Kenya washing method and Central and South America is the biggest difference between double fermentation, washing tank has two layers, evening will be harvested coffee fruit to remove defects, remove the peel, sticky with shell beans into the top fermentation tank, fermentation overnight, morning washing with shell beans, remove most of the pectin, re-entry into the lower water tank, secondary fermentation.

The circulating water is renewed every few hours to avoid stinking, and then directed into the washing ditch to remove residual pectin. Second fermentation plus washing, it takes 36 hours, this is not over, washed beans with shells into the clean tank soak for more than 12 hours, in other words, Kenyan washing method takes at least 48 hours, or even up to 72 hours, waste water, so Kenya coffee is more expensive. Kenya coffee has a delicate and elegant flavor spectrum, bright and varied acidity, excellent sweetness and consistency, and a cleaner and clearer degree than most countries.

In fact, sour acid is also sharp acid, acid or acid bitter, acid with astringency. Acidity reflects the basic quality of a cup of coffee, whether the acidity of coffee is bright or soft, whether the coffee carries processing defects, whether there is excessive fermentation phenomenon, whether the roasting defects are dehydrated cleanly, these can be reflected in the acidity of coffee.

A good sour coffee should be a soft breeze, or a sour sweet, but pleasant jump, nor a sour taste that makes people feel stimulated or occupied until they can't drink anything else.

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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