Kenyan Coffee Flavor and Taste Little Tomato acidity characteristics introduction to the varieties of fine coffee beans in Kenya

The Kenyan flavor is extremely acidity, with a distinct fruit flavor, high-quality Kenyan coffee aroma, rich, rich and perfect taste. Kenyan coffee tastes like BlackBerry and grapefruit and is a favorite of many coffee gluttons. This coffee has an excellent medium purity and refreshing taste. The flavor is fresh and most suitable for drinking iced coffee in summer. When tasting this coffee, it is best served with acidity fruits such as grapefruit or cocoa products.

But do not underestimate the small farmers in Kenya, they are nothing like ant engineers, the overall production capacity is higher than large farms, about 6: 4, which is very rare in soybean-producing countries. In addition, Kenya beans must have a strict grading system. Coffee beans taken out by washing plants are divided into seven grades according to size, shape and hardness, the highest is AA or AA+, followed by AB, PB, C, E, TT, T. This grading system is similar to Colombia, mainly in terms of grain size and shape, but selling well does not necessarily lead to good flavor. This is what coffee fans should know.

There are two types of coffee farms in Kenya. One is a large planting farm, which occupies about five acres of land, but the average elevation is low. In the case of Kenyan coffee, the coffee beans of the large farms are of medium quality. High-grade Kenyan beans come from small farms, most of which are located on volcanic slopes more than 5,000 to 6,000 feet. Each small farmer has a capacity of only 20 to 70 bags per season, so he is unable to invest in expensive washing plants, but small farmers are United. Hundreds or thousands of households are gathered to set up cooperative farms, and the government pays for the construction of washing treatment plants, and the coffee fruits picked by small farmers are sent to cooperative farms for unified processing. First remove the half-ripe or rotten fruit, then peel, ferment, decompose the flesh, remove the coffee beans, then dry and polish, the whole process is supervised by the official Coffee Administration, which ensures 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.

The Kenyan coffee beans on the front street are from the Asari processing plant in the Sika region, with very bright black plum acidity, solid taste and sweet and sour fruit like a baby tomato.

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