The sour taste of Kenyan coffee plantation taste introduction
Located in KIAMBU area around Mount Mountain Kenya, about 1800 meters above sea level, it has beautiful scenery, pleasant climate, sufficient light and superior soil conditions. it belongs to fertile acidic red soil with loose soil, deep soil layer and good drainage. The PH value is between 5.5 and 6.5.
Kiambu producing area
[manor] SASINI
Volcanic soil
[variety] SL28
[altitude] 1500-2000 m
[rainfall] rainfall 1200 mm
[treatment] double fermentation
[harvest] April-June, October-December
[grade] AB (15-16 mesh)
[flavor] Blueberry, grapefruit, honey, citrus, strawberry, longan, white wine, caramel, tea
[palate] bright and full taste of blueberries behind the nose. Sour taste of grapefruit and citrus; layered, with slight citrus aromas in the front, full blueberries in the middle, small amounts of strawberries in the back, sweet longan, perfect grapefruit and white wine flavors, moderate acidity and mellowness.
[remarks]: double fermentation (48-72 hours) fresh fruit flotation-de-pulp-upper fermentation tank for 1 night-washing-shell beans into the bottom fermentation tank to continue fermentation for 36 hours (during which a few hours to change the water)-washing-soaking for 12 hours-sun unified processing, the production process is supervised by the Kenya Coffee Committee (CoffeeBoardofKenya, referred to as CBK), the management is quite strict, ensuring 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.
- Prev
The soft sour Manor of Incht, Guatemala introduces boutique coffee beans.
The flavor has ripe fruit aromas, soft acidity, fine texture, caramel sweetness and tea feeling. GuatemalaEl Injerto Manor (Guatemala) Coffee production area: Guatemala / Huehuetenango/Injerto Manor planting altitude: 1500-2000m Raw Bean Variety: Catuai+Bourbon Raw Bean treatment: washing quality grading: SHB/
- Next
Introduction of Costa Rican Coffee Manor with profound Coffee Culture
Costa Rica has a deep coffee culture, superb coffee skills, and produces world-class high-quality coffee. Costa Rica is an excellent coffee producer, both in terms of its innate environmental advantages and its acquired efforts to produce quality coffee. Although Costa Rica ranks third from the bottom in terms of land area in China and the United States, its economy
Related
- Does Rose Summer choose Blue, Green or Red? Detailed explanation of Rose Summer Coffee plots and Classification in Panamanian Jade Manor
- What is the difference between the origin, producing area, processing plant, cooperative and manor of coffee beans?
- How fine does the espresso powder fit? how to grind the espresso?
- Sca coffee roasting degree color card coffee roasting degree 8 roasting color values what do you mean?
- The practice of lattes: how to make lattes at home
- Introduction to Indonesian Fine Coffee beans-- Java Coffee producing area of Indonesian Arabica Coffee
- How much will the flavor of light and medium roasted rose summer be expressed? What baking level is rose summer suitable for?
- Introduction to the characteristics of washing, sun-drying or wet-planing coffee commonly used in Mantenin, Indonesia
- Price characteristics of Arabica Coffee Bean Starbucks introduction to Manning Coffee Bean Taste producing area Variety Manor
- What is the authentic Yega flavor? What are the flavor characteristics of the really excellent Yejasuffi coffee beans?