The most recognized Arabica coffee in the world, the indispensable coffee is Ken.
Kenya AA | Kenya AA
In the world's recognized, the most advanced Arabica coffee series, the indispensable coffee is Kenya AA. Here AA refers to the size, appearance and density of raw beans; the rating includes seven grades (AA,AB,PB,C,E,TT,T in order of size), ranging from the AA of the largest raw bean to the T of the smallest raw bean. Kenyan coffee raw beans, the largest for AA, contain the most oil (oil), which is unique to Kenya and can induce strong aroma. Kenya AA coffee raw beans are mostly processed by washing.
Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Processing Method: Washed Species: Arabica Flavor: Bright, Vibrant, Winy with Nice Body,Dark-Chocolate
Summary: countries in the eastern part of the African continent
Capital: Nairobi (Nairobi)
Language: English, Swahili
Climate: dry, Savana climate (also known as "tropical sparse steppe climate"), tropical, alpine climate
Religion: 45% Protestant, 33% Catholic, 10% indigenous religion
Area: 580000 2650 inches
Population: about 37.95 million (2008)
Production area: Mount Kenya, Kasii, Nyanza, Nakuru, Kajiado
Raw tea varieties: Native Arabica fro Ethiopia, Ruiru II,Bourbon, Kents, Typica, Other
Harvest time: October ∼ February
Planting height: 1500m ∼ 2100m
Grade: a, AA, AB, PB, C, E, TT, T
Processing method: Wet-Process
Features: Bright, Vibrant, Winywith Nice Body
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Gourmet coffee has soft acidity and attractive aroma, which is absolutely worth enjoying. Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. Bean-shaped berry coffee is very productive and is said to be more fragrant than ordinary coffee. Generally speaking, the coffee beans in Tanzania have an extraordinary quality. For example, in the neighborhood of Kilimanj
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