The best flavor of Kenyan coffee in Kangema producing area of IYEGO cooperative farm
IYEGO cooperative farm
Unified processing, the production process is supervised by the Kenya Coffee Commission (CoffeeBoardofKenya, referred to as CBK), the management is very strict, to ensure the quality of Kenyan coffee. Kenya bean washing processing technology and high standards of quality control, has always been an example of bean-producing countries.
Kangema producing area
[manor] IYEGO Cooperative of Kenya
Volcanic soil, red soil
[variety] SL28/SL34
[altitude] 1500 m-1800 m
[rainfall] rainfall 1200 mm
[treatment method] washing
[harvest] April-June, October-December
[grade] AA (17-18 mesh)
BlackBerry, grapefruit, white wine, tea, sage, syrup, honey
[palate] balanced acidity, sweet and lively taste, balanced flavor, full-bodied taste with a hint of wine, as bright as fruit tea, with changing layers of temperature, the taste is perfect.
[output] 285 tons per year
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Sidamo Coffee Flavor Sidamo Coffee Sour Coffee Powder
The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of boutique coffee.
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