Test report on coffee bean cups produced in East Africa

But in fact, what kind of Kenyan and Zimbabwean coffee consumers really drink at home? Is the coffee they get really as romantic and beautiful as it is introduced in the book?

We asked six different retailers / roasters for two of their favorite East African coffees, and we received six Kenya beans, two Ethiopian Yega snow caffeine, three Ethiopian coffee grades, and a Zimbabwe manor bean.

Before I even started the cup test, I was ready to be disappointed. Kenyan authorities have announced that the country's coffee trees will be converted to the disease-resistant Arabica variety Ruiru 11, which makes experts around the world worry about the quality of Kenyan coffee in the future (to this day, Kenya is still one of the best coffee in the world). In Ethiopia, on the other hand, due to factors such as accidents and natural disasters in the past few decades, coffee farmers in the country do not have the leisure and time to deal with their coffee, which is not a good thing for our pampered taste buds.

However, after the cup test, I confidently gave a comment on the "Outstanding" of four of the beans, which surprised Ron Walters, who was tested with me in the cup. He had repeatedly reminded me that only 10% of the beans could get a "Outstanding" rating, so I picked out these four beans again to meet this proportion. Ron Walters and I do not want to follow the practice of some universities. Let half of the students get an A score and the other half get a B, which makes the B students lose face and want to lynch the teacher.

However, I really doubt that I can find any Kenyan that is better than the ones I drank in this cup, and it is also difficult to find one that performs as well as the two Yega snow caffeine tested in this cup. If you can find it, I would like to take back the previous words.

Before I talk about the nature of these beans, I think I should spend some time talking about what the bakers did with them before we got them: eight of them were roasted "deep in Medium Dark" in the degree of SCAA baking. I guess this is because they want to suppress the strong acidity of these East African coffee while giving a more round taste. The other four beans are baked to a deeper degree, which some stores may call espresso or French. You can compare them with Oren's Daily Roast in New York or Caravali in Seattle.

Readers must note that when these beans are baked to medium-deep baking or deeper baking, they usually taste different from the beans in nature, which is due to the change in the taste of the beans.

Finally, coming back to these coffees, I am not surprised that these roasters prefer Kenya and Yega Chevy, after all, these two coffees are the most distinctive of all coffee in East Africa, although to some extent, they represent the poles of East African coffee characteristics.

With systematic management and various new processing methods, Kenya produces first-class coffee beans of stable quality every year. The goal of Kenya Agriculture Bureau is to make every Kenyan AA perform equally well. Ethiopia, on the other hand, is very different from Kenya. It is very attractive, and the dried Sidamo and Harar, which taste a little rough, I rate them second to water-washed Yega Chefe (which is arguably one of the most delicate and pleasant coffees in the world).

First of all, let's talk about these Kenyas. this cup has four Kenyan-like beans that are baked to medium-baked. Each of them tastes a little different, but they all taste like Kenya. In particular, it is worth mentioning that they all have the same acidity that Kenya beans should have, but these Kenya beans also have a characteristic that is difficult to define in terms of quality. I personally feel like an aftersound. After the first sip, it will expand rapidly after being hit by its acidity and taste. I think I'll call it Depth or Dimention for the time being. But some people might call it Richness or Complexity.

No matter what we call it, Kenya's wine-like acidity is what makes it one of the best producing areas in the world. The four Kenyan sample beans tested in our cup are all very gorgeous, with elegant changes in acidity-depth performance.

Two Kenya beans from Oren's Daily Roast and Caravali are roasted to a deeper degree, proving that Kenya Coffee is inherently thick enough to withstand such heavy roasting while retaining their unique characteristics.

The five Esopian beans tested in the cup include two jelabias, one washed Sidamo and two dried ones, one for Sidamo and one for Harar.

Yejaschenne has an exciting floral tone, which makes it one of the most distinctive coffees in the world. The dried Yega snow coffee from Barnie's Coffee & Teas smells so good that it's hard to believe that no one has put lavender or anything like lavender in your coffee. The biggest disadvantage of Yejaschuffe is its delicate flavor. After the impact of its perfume-like floral flavor, it has no continuous flavor, so it usually has no stamina, and the flavor dissipates quickly. On the other hand, the aroma of Willoughby is weak, but it is much thicker than that of Barnie in texture.

The Kenya, two Yega snow caffeine and Zimbabwe beans tested in this cup are all washed beans, which means that the outer pulp of fresh coffee cherries is removed before the drying process. There are also two Ethiopian dried beans, which means that the coffee beans are dried with the outer pulp, because the coffee beans inside have longer contact with the pulp, so the flavor and sweetness of dried beans are stronger than those of washed beans.

In the cup test, I confirmed a law: these two dried Ethiopian beans (one is dried Sidamo provided by Dunn Brothers and the other is Harar Longberry provided by Oren's Daily Roast), both show rough taste, weak viscosity, and obvious fruit flavor, which is the consistent characteristic of this kind of coffee.

However, if the drying process is not careful, the fermentation process may destroy the coffee beans, because the outer pulp is still in direct contact with the coffee beans, and if not handled properly, it will produce many bad defective flavors. These two dried Ethiopian coffees have such a slight flaw in the tail: overfermented taste (tastes a bit like overripe and rotten taste) Mixed with the originally pleasant fruit flavor, you have to pay full attention to these flavor defects, but some people do not think this is a defect, but appreciate such a very mature wild flavor.

The only thing that makes me feel bad in these cups is the washed Sidamo provided by Caravali. The main reason is that they use deep baking to bake away the characteristics and characteristics of the beans. In addition, the essence of washed Sidamo is too delicate to be suitable for such deep baking, otherwise the baker broke it.

The coffee beans in Zimbabwe are fascinating, and the coffee industry is paying attention to the beans in this producing area. I once thought that Kenya, which was lighter, was a little milder than ordinary Kenya, and an understatement compared with Kenya, which has bright features and is more famous. However, this analogy is unfair to Zimbabwe coffee. Zimbabwe coffee is usually less sweet and deeper than Kenya coffee. In fact, Zimbabwe coffee should be called a kind of coffee independently. It has the wine aroma and fruit flavor of East African coffee, but Zimbabwe is characterized by its dry and crunchy taste. Smaldeel Estate Zimbabwe beans provided by Caf é del Mundo just show such characteristics. And it tastes more elegant and fine.

If this cup test has any indicative significance, perhaps buyers all over the United States should recognize the elephant Logo to buy beans from East Africa in the future.