How to choose coffee and raw beans by hand? Choose the right raw coffee beans? Kenya Coffee Raw Bean Kenya AA

What kind of raw beans are high-quality raw beans? First look at the surface of beans, fresh and high-quality raw beans, the surface is shiny, in addition, the processing of good raw beans, uniform color, the surface of uneven color can not be called good beans, must choose uniform color. Secondly, the particle size is the same, which is also evidence of good quality management. Make sure that the particle size is the same when you buy it. Even and neat coffee raw beans can achieve a consistent baking effect; otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans. Raw beans are divided into several grades according to quality standards, which vary from place to place, basically according to size and shape. The higher the grade, the better the quality. At present, as the domestic coffee raw bean market has just started, the coffee raw beans sold are mainly low-grade futures beans. People usually have a lot of defects in the raw beans they get. Defective coffee beans are quite harmful, including that the mutated beans are neither flat nor garden beans. Due to abnormal development, the raw beans are broken in the center when they are shelled. This kind of bean is prone to uneven baking. Fermented beans / black beans are fermented internally in the process of processing or washing. It has the smell of fermented acid. Unripe beans / white dead beans are harvested when the coffee fruit is not fully ripe. This kind of bean is ivory after baking and tastes green and astringent. The process of processing and transportation of mildew beans is affected by damp, rain and mold. As long as one bean is moldy, it will soon spread to others, so be careful. Worm-eaten beans are eaten by a pest called coffee bark beetle, and there are insect eyes on the beans, which make coffee smell.

Ken Ken prayed for the pearl bean of Ambuyala Manor.

KenyaKiambuYaraPeaberry

Country: Kenya

Grade: AA

Producing area: Qianbu town, central province

Baking degree: shallow baking

Altitude: 1732 m

Annual rainfall: 988~1300mm

Treatment method: washing treatment

Variety: SL28,SL34

Producer: Yala Manor

Soil: dark red soil with good drainage

Flavor: dark fruit, raisins

Citrus acidity, sweet taste of guava and grapefruit

The Yala Manor in Kenya participated in the Kenya special evaluation in September at CoffeeReview and was published with a score of 93. This batch and the test batch are the same batch of raw beans, which are vacuum packed in tin foil bags and delivered directly at the place of origin. 30kg (including two packages of 15kg).