The origin of Kenyan coffee beans A brief introduction to the flavor characteristics of Kenyan coffee beans
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
A brief introduction to the characteristics of coffee producing area in Qianjie-Kenya
With regard to the characteristics of Kenyan coffee, I believe that what I have drunk can be dumped. Kenya, as the second largest coffee producer in Africa, not only produces, but also has excellent coffee quality, which is why many people love Kenya so much.
The varieties cultivated in Kenya are SL28 and SL34, which are the main cultivated varieties in Kenya and the best quality among Kenyan varieties. These two varieties were artificially selected by the Scott laboratory in Kenya, coupled with Kenya's unique high-phosphorus soil, the two varieties have strong fruit flavors such as citrus, black plum and berries, while full and bright acidity.
Kenyan coffee has a complex and rich flavor, pleasant and strong aroma, obvious fruit aroma and acidity, which is the choice of acidophilic coffee fans.
When it comes to the origin of Kenya, there are seven famous producing areas: Sika, Neri, Ruiru, Mulanga, Qianbu, Kirin Yaga and the western side of Mount Kenya. The seven producing areas of Kenya mainly produce boutique coffee, which is also the guarantee of the quality of Kenyan coffee.
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For more information on coffee beans, please follow the front street of the coffee workshop (official Wechat account cafe_style)-Kenyan French kettle to share the acid of Kenyan coffee and why it attracts so many people to pour under its flavor. Anyone who likes Kenyan coffee knows that, Kenny.
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