Why is black coffee sour? will it be difficult to accept? Kenyan coffee is sour and has a unique sour berry flavor.

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Qianjie-introduction to water washing at multi-door treatment plants in Kenya

Usually coffee people describe coffee flavor refers to "Acidity", is to describe a lively, bright, fresh, refreshing feeling. Acidity (acidity) is the most important item in coffee tasting. Without acidity, coffee beans are like lifeless and tasteless.

Usually, when distinguishing the taste of coffee, the coffee liquid is covered with sour, bitter, sweet and salty taste buds on the tongue, so that a soft sour taste can be felt on both sides of the tongue. The acidity of coffee is usually considered to be related to the quality of coffee. Acidity is typical of high-value coffee in Central America and East Africa. Excessive sour taste is considered to be the disadvantage of coffee. Acidity is related to growing at very high altitudes and mineral-rich volcanic soils.

"Acidity" has many different characteristics, which is an important basis for distinguishing coffee beans from different producing areas, such as coffee from Yemen or East Africa, whose acidity has an impressive fruity aroma or a red wine-like taste, while some from the Central American highlands or the Caribbean often have so-called bright acidity.

The acidity of washed beans is higher than that of sun-dried beans. For example, the concentration of sun-dried beans is heavier than that of washed beans, because the concentration obscures the acidity of coffee. The acid substance of coffee beverage is closely related to the degree of baking, as well as the method of baking and brewing. PH of coffee is also related to the acidity of coffee. The pH value of a good cup of coffee should be between 4.9 and 5.2.

Kenyan coffee is famous in the world for its unique berry aroma. This special flavor makes Kenyan coffee highly recognizable, and this achievement comes from the famous Scott lab, which has developed two excellent genes, SL28 and SL34, over the years. We select SL28 full-ripe beans from the 2000-meter high-altitude region of Mount Kenya, the highest peak in Africa, which is deliciously treated by the famous Duomen processing plant with 72-hour double fermentation water washing and a charming black plum juice tail created by the baking team to feel a different taste experience.

Washing at multi-door treatment plant in Kenya

Production area: Kirinyaga Dormans Mill of Qilinyaga Duomen processing Plant

Altitude: 1670-1980m

Treatment: K72 washing (Kenyan characteristic double fermentation washing treatment)

Bean seed: SL28 (Kenya's world-famous coffee variety)

Grade: AB (boutique)

Flavor: bright grapefruit, black brine sweet and sour, honey full sweet, thick taste, tangerine peel, kumquat, blueberry, black plum juice, blackcurrant tail rhyme

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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