Coffee imprint in special producing areas of Kenya

Coffee imprint in special producing areas of Kenya

Kenyan coffee is generally known for its rich aroma and balanced acidity. The fine coffee is shiny, delicious and slightly alcoholic.

From "exploring the Secrets of Fine Coffee"

Kenya is the final coffee producer in East Africa, with a high level of flavor and coffee trading. The finest Kenyan coffee is not sold like the normal grade AA or grade AB. They are sold by auction to the highest bidder, which can stir up the atmosphere of bidding and drive up the price. The Kenyan authorities' research and development efforts on coffee beans are unheard of. Their quality control of coffee cultivation is very strict, and many small farmers have received higher education and have won awards for growing very high-grade coffee. Generally speaking, Kenyan coffee is lively. It is a kind of high-quality coffee that teases your taste buds from beginning to end, this is because Kenyan coffee is mostly sour coffee, in terms of freshness in coffee flavor. Acidity is considered to be a valuable obvious note. (note: the sour taste of coffee comes from healthy organic acids.)

Kenyan AA + + Nellie Nyeri producing area: the top Kenyan coffee is complex in flavor. Lively and interesting fruit flavor (berry, citrus), sometimes transformed into a sharp sweet and slightly spicy flavor, is a complex, lively but elegant coffee.

Kenya PB: standard Kenyan coffee is characteristic, complex and lively. It is full of blackcurrant, spice, berry and wine like Burgundy, but also has a pleasant bitter sweet taste, obvious chocolate and a small amount of caramel-like sweetness. it is a vibrant and wild coffee.