Information on Kenyan Coffee the most popular single coffee wash Kenya

Caption: Kenya Coffee has a multi-layered and complex flavor, including juice-like acidity, obvious grapefruit flavor and wine mellow, medium-bodied.

Origin: Africa / Arabia

Processing method: washing method

Flavor: grapefruit, berry

Acidity: higher

Alcohol: medium

Food matching suggestions: grapefruit, berries, seedless raisins, raisins

This typical coffee is cultivated in the African highlands. Its coffee beans are thick and round in meat, strong in flavor and good in quality, and are usually roasted shallowly. Getting up early in the morning to have a cup of Kenya has a refreshing effect. The country is crossed by the equator, and coffee is a crop grown in the country a long time ago. With a slightly sour, thick aroma, raw bean particles are small, green to grayish green. Kenya's coffee beans are water-washed Arabica species, famous for (Kenya Arabica).

Other information about Kenya:

It was not until the beginning of the 20th century that it began to engage in coffee cultivation. The 19th century missionaries introduced Arabica coffee from Yemen, but did not plant a large number of them until 1893. It was not until 1893 that coffee was cultivated on a large scale after the introduction of Brazil's ancient "bourbon" coffee seeds. That is to say, the current Kenyan coffee breed has Brazilian blood. Because of the differences in water, climate and handling methods, the taste of Ken Kui beans is quite different from that of Brazilian beans.

Kenyan Coffee

Kenyan coffee tastes so unique that there is almost no similar coffee. Kenyan coffee is characterized by a distinctive fruity aroma. Try to find this flavor in the coffee and pay attention to how it feels in the mouth. One of the common fruit aromas is citrus. Kenyan coffee has a multi-layered taste and the acidity of fruit juice, perfect grapefruit and wine flavor, moderate mellow. Kenya is located on the equator on the Indian Ocean coast of east-central Africa, to the south of Ethiopia.

The Origin of Kenyan Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported to Kenya through Southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Kenyan coffee is mostly grown at an altitude of 1500 Murray 2100 meters and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The cleaning station sends the washed and dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffee is collected together, and the growers charge the average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.

[flavor of Kenyan Coffee] aromatic, full-bodied, with fruit flavor, rich and perfect taste. Kenyan coffee has a wonderful fruit flavor, with a BlackBerry and grapefruit flavor, is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience.

In addition to having obvious and charming fruit acidity, Kenya coffee is mostly from small coffee farmers, planted in a variety of different environments, encounter different climate and rainfall every year, and bring a variety of distinct and unique personalities. The common Kenyan taste is not strong, but it has a bright fruit-like flavor, some spicy and some red wine. This is how Kenya makes coffee fans full of expectations and surprises!