Advantage of volcanic soil Coffee beans in Kenyanieri Coffee Manor Coffee flavor taste

Advantages of growing coffee beans in volcanic soil

Where did the magma of the volcano come from? Underground.

What's a lot of things underground? All kinds of minerals.

So when a volcano erupts, all kinds of minerals come out to breathe in two forms: ash that can float far away and magma that can't flow too far.

Can help plants grow, how can volcanic soil rich in potassium, sodium, magnesium, iron, sulfur, phosphorus and many trace elements get into the cultivated soil to enrich? Generally speaking, there are two ways, the volcanic ash itself is relatively fine, so it will soon merge with the local soil after landing.

What about magma? After the magma flows out, it cools and hardens, and it becomes a hard lump, which is not soft soil, and it is very difficult to grow plants. Therefore, nature's wind and Rain Water must be turned into fine grains of soil or sand after a long period of weathering before they can enter the soil. It could be 10,000 years, it could be millions of years.

You will have to wait a long time during this period, so please cherish the coffee in your hand. These trace elements can be changed into ever-changing aromatic chemicals in coffee beans. Please drink the essence of the volcano.

Is the acidic volcanic soil really good?

But substances from volcanic eruptions can actually cause acid rain and soil acidification, and not all plants like acidic soil. But I like coffee! I like strawberries, too.

To sum up, coffee trees like this growing environment:

1. The content of nitrogen in soil is high, and the organic matter is deep.

2. Rich in minerals and trace elements.

3. Low latitude, high altitude, average temperature 15-23 degrees Celsius, cool all the year round.

4. The rainfall should be more than 1500mm every year, but not too much.

AA Fine Coffee of Elymaran Manor in Neri, Kenya.

Kenya Nyeri Kirimara AA Coffee Bean

If you love African coffee beans, you must not miss them!

The sour aroma of BlackBerry is like the unrestricted vitality of the African prairie, bursting into your mouth, blooming strong taste fireworks.

This from the very low latitude near the equator, 1900 meters high mountain area of Kenya Emma Lanlan (Kirimara), has the most suitable for boutique coffee crimson volcanic soil. Only 5000 bags of coffee are produced every year, of which only 3000 bags are AA boutique coffee carefully selected by experts.

AA is the coffee bean grading method of Kenya, with a size of about 17018 orders (about 6.7~7.1mm).

Flavor

Main note: flower fragrance, black plum, BlackBerry. Floral aromas, plum notes, purple berries, caramel candied fruits, crisp and sweet, full-bodied and layered.

Taste description

Dry fragrance with blackberries and plums. Plums will occupy your sense of smell when cooking, and you can obviously feel the fragrance of purple flowers after cooking. The entrance has obvious black plum and grapefruit, with the decrease of temperature, the sour aroma tends to be obvious, and the taste is rich and thick. The end is sweet with grapefruit, oranges and preserves.

■ country: Kenya Kenya

■ producing area: Neri Yili Malan Manor Nyeri Kirimara

■ variety: a hybrid of Arabica (Arabica) and bourbon (Bourbon) improved by Scott's laboratory

■ treatment method: washing Washed

Baking degree reference

■ shallow baking: suitable for friends who like sour fruit.

■ Deep Baking: suitable for friends who like bitter taste and mellow taste.

Shallow baking: a dense explosion to the end of a burst of beans, with a bright sour taste.

Shallow baking: drop the beans after the explosion, in addition to the bright acid, you can also feel the sweetness and aroma.

Medium baking: the beans are dropped from the end of the first explosion to the second explosion, with a soft sour taste and a sweet taste.

Medium and deep baking: the end of the first explosion, the beginning of the second explosion of beans, the sour taste weakens, bitterness, sweetness and mellow taste gradually increase.

Deep roasting: drop the beans between the second explosion and the second explosion, you can enjoy the bitterness and mellow taste of the coffee.