Suggestions on how to bake the strong fruit acid flavor of the main producing areas of Kenyan boutique coffee

Kenyan coffee, with its complex flavor and rich fruit aroma, gives people a sour and sweet tasting experience on the whole, because of the advantages of geographical environment, including different topography, such as high altitude, abundant rainfall, good soil quality, micro-climate, and so on. to enable coffee to multiply, but also to achieve many areas conducive to the growth of coffee.

In Kenya, the main producing areas are: Neri Nyeri, Gelinya Kirinyag, Ruiru Ruiru, Sika Thika, Chiambu Kiambu, Mulanga Muranga and Kenya West on the western side of Mount Kenya. Among them, Neri Nyeri is the most common Kenyan coffee producing area in Taiwan, with an altitude of 1200 to 2300 meters above sea level and rich volcanic red soil with rich nutrition. The coffee produced by Neri Coffee is of excellent quality, sufficient yield and strong acid flavor, which can be said to be the most familiar typical Kenyan coffee. Other areas are mostly small farmers' estates, with elevations between 1300 and 2200 meters above sea level. With different environmental advantages in different regions, coffee beans of outstanding quality and unique flavor are selected and sent to processing plants for further treatment. it has also created many coffee lovers will take the quality of more stringent coffee processing plants as a guide for bean selection.

Kenyan coffee beans are full and round, and Qianjie boutique coffee uses light roasting in order to fully show its bright and mellow acidity.