Introduction to the characteristics of Kenyan coffee beans in Berman Manor

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 Britain, even surpassing Costa Rican coffee, to become the most popular coffee Kenya AA coffee is one of the rare good coffee, it is famous for its strong aroma and acidity balance, 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 overbearing. It is definitely a complete but not heavy taste experience. Kenya is located in Ethiopia and southern Yemen, only a few hundred 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 this land by missionaries. Coffee is a part of African life, whether in the depths of the most remote East African Rift Valley or in the Masai Mara prairie, both urban and rural, you can always smell the smell of coffee, and look for fragrance, stay, taste, and carve those endless African times with a cup of coffee.