Introduction to PB Flavor of Lola Manor in Kenya is PB a good coffee bean?

Coffee beans are usually made up of two peas (commonly known as mother beans), while PB beans are shaped in rice or oval shape (commonly known as male beans). Kenya round beans are a variety of Kenya beans, the most unique coffee beans with different personalities and styles among many PB beans, and they are also familiar to friends.

Ruera Manor PB round beans coffee beans are longer than the general Kenya round beans, Lola (Ruera) estate is a very famous coffee estate in eastern Kenya, the production of PB round beans by the American coffee master Kenneth Davis gave a high score of 96, with Kenya round beans very full and strong BlackBerry acid, and plum cherry fruit aroma is extremely bright.

Some friends of adzuki bean often say that this is not a coffee that is easy to bake, because it is in the shape of long rice. When roasting, it is not as easy to get the same point as flat bean. If the water molecules of adzuki bean are strong, if you can't grasp the suitable end point of steaming, then the bright and high-profile tropical fruit acid will turn into astringent or salty water taste. If handled properly, the acid can be adjusted to radical sharpness or gentle softness according to different personal preferences. These are the best things for people who like Kenyan beans.

Shallow baking City (fragrance): after grinding, the dry fragrance has the aroma of spice and cinnamon, the acidity of grapefruit brightens the whole eyes, and the taste is thinner than ordinary Kenya beans. The finish of sour to sweet plum stops above the throat for a period of time. Store the coffee in a dry place free from the sun for about 7 to 9 days, the acid will be turned into the sweetness and aroma of the fruit, and the brewing time will be stable and there is no concentrated and intense taste for you to taste.

Medium baking (general B): knead the acidity of Ruera manor PB pea grapefruit so smooth that it won't make you frown but not low, the sweetness of caramel is obviously not thick and refreshing, the taste is not smooth and astringent at this baking degree, the aroma of bergamot continues to spread back while the acidity is raised and stacked with one layer at a time.

Re-roasting (general C): coffee beans after the complete end of the first explosion, you can take a slower temperature rise to enter the second explosion, such a technique can pull out the sour beans, so that the Lola round bean honey aroma and sugar sweet full development, the whole concentration is still brewing belongs to the smooth stage, the afterrhyme has the aroma of Kenya coffee special raspberry.