A brief introduction to the flavor characteristics of Kenyan coffee producing area in Neri, Kenya

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A brief introduction to the flavor characteristics of Qianjie-Neri coffee producing area in Kenya

Neri Nyeri

Neri producing area is not only a famous boutique coffee producing area in Kenya, but also one of the classic coffee producing areas in Kenya. The producing area is close to Mount Kenya, so it has a very suitable environment to provide coffee growth. Most of Kenya's coffee is grown by local small farmers, accounting for about 65%, and large farms account for about 35%.

Perhaps among the coffee growers in the world, I am afraid there is no country that attaches so much importance to high-quality coffee production as Kenya, so Kenya can be regarded as the best model student among the global coffee producers. The raw coffee beans produced in Neri area are mainly washed, and the Kenyan classification method is graded by particle size, supplemented by cup score to determine its actual value.

The AA grade of Kenyan coffee beans is the highest, followed by A, B, C, PB (oval granule beans), and TT and T beans that are too light and too small. Grade An and B beans are usually mixed for export, officially known as AB. The Kenyan authorities (CBK) have a very high demand for the quality of coffee beans, the packaging must be consistent, and the coffee is of good quality and texture, so people who love boutique coffee will not forget to enjoy a cup of Kenyan coffee in their spare time.

Flavor characteristics: rich dry fragrance, think of ripe fruit, sweet smell such as sugar, wet fragrance will be easy to associate with grapefruit, tangerine, cream candy.

In short: everything is just for sharing and communication.

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