Introduction of Kenyan coffee beans with rich aroma and balanced acidity
Kenya is located in Ethiopia and southern Yemen, only hundreds of kilometers away from these two world-famous coffee producers, but Kenya's history of growing coffee is far inferior to that of these two countries until the end of the 19th century. Coffee seeds were brought to the land by missionaries.
Kenyan AA coffee is one of the rare good coffees. It is famous for its rich aroma and balanced acidity and is loved by many foodies. It tastes perfect and balanced, and has an excellent and strong flavor, fresh and not overbearing, and is a complete but not heavy taste experience. Kenya AA coffee is the most popular coffee in Europe. After a clear sip, you will feel that it strikes your whole tongue at the same time. The flavor is both fresh and not domineering, and it is definitely a complete but not heavy taste experience.
The vast majority of Kenyan coffee trees grow in the mountains north and west of the capital Nairobi, with two main producing areas, one extending southward from the southern slope of Mount Kirinaga, Kenya's highest peak, to near the capital Nairobi, which is close to the equator and is the largest coffee-producing area in Kenya, in addition to a relatively small producing area on the eastern slope of the Elgon Mountains. Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of the whole coffee tree, with a slightly sour, thick aroma, bright, complex, fruity flavor and grapefruit aroma, suitable for hot or ice drinks; it is for this reason that Europeans love Kenyan coffee, especially in the UK and even surpassing Costa Rican coffee as the most popular coffee.
Coffee trees in Kenya can bloom twice a year. Most coffee trees bloom in March and April after the long rainy season, and in most coffee producing areas, the harvest season lasts from October to the end of the year. Some coffee trees blossom in October or November and are harvested in July of the following year. Kenyan coffee has always been picked by hand, and farmers harvest only red ripe coffee beans, and each tree is picked again about every ten days or so.
The Kenyan government takes the coffee industry very seriously and responsibly, where it is illegal to cut down or destroy coffee trees. The buyers of Kenyan coffee are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee continuously like Kenya. The grades of Kenyan coffee can be divided into AA++, AA+, AA and AB. Among them, Kenya AA is the highest grade coffee in Kenya and the best Arabica coffee bean in the world.
The taste of Kenyan AA coffee is as intriguing as the beautiful natural scenery of Africa. It has an irresistible aroma, although it tastes a little sour, but this is the characteristic of Kenyan AA coffee. Pure Kenyan coffee tastes like a fresh and sweet fruit flavor, tastes like a BlackBerry, and is excellent medium mellow. Kenyan AA coffee is like a lover in love, sweet and hot for coffee lovers who like it.
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Introduction to Sumatra, the main producing area of Indonesia Mantenin Fine Coffee
Sumatra is the main producing area of Indonesian boutique coffee, and the coffee system is relatively complex, which can be briefly summarized into four types: (1) Mantenin, refers to the half-sun or sun-dried beans in the Lindong Mountains of the south-west coast around Lake Toba in north-central Sumatra; (2) Golden Mantenin, after four manual screening, is higher than the general Mantenin and has larger particles; (3) Golden Mantenin is higher than ordinary Mantenin and has larger grains.
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It is located in the Central American Isthmus, bordering Mexico in the north and Honduras in the south. Due to the high mountains and volcanoes in the country, coupled with the careful care of Guatemalan farmers, the quality of Guanguo coffee appears to be quite excellent. The country's earliest record of growing coffee dates back to 1750, about 250 years ago, but at that time the coffee tree was only an ornamental flower in the garden; until 1800, it was contaminated by European chemistry.
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