An introduction to the flavor and taste of Kenyan boutique coffee with endless aftertaste

Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale due to the introduction of Brazil's ancient bourbon seeds. In other words, Kenyan coffee was of Brazilian origin, due to changes in water, climate and handling methods. The flavor of Kenyan beans is very different from that of Brazilian beans. Brazilian coffee is planted at a low altitude, with soft texture and no obvious sour taste. In contrast, Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level, which is suitable for coffee beans to develop their flavor, because the mountain temperature is lower and the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity of the fruit is more obvious and the texture is harder. In addition, Kenya was an early British colony, and the British had established a set of perfect cultivation and quality control system. After Kenya's independence, the coffee industry should not underestimate Kenya's small farmers, who are no different from ant soldiers, with an overall production capacity higher than that of large farms, which is about six to four, which is quite rare in bean-producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to small farmers guarding the foothills and producing high-quality coffee. In addition, Kenya beans must have a strict grading system. Coffee beans taken out by washing plants are divided into five grades according to size, shape and hardness, with the highest being PB, followed by AA++, AA+, AA and AB. This grading system is similar to Colombia, mainly in terms of particle size and shape, but selling well does not necessarily lead to good flavor. This is what coffee fans should know. The current international evaluation of Kenyan beans is not as good as in previous years. It is believed that this has something to do with the abnormal climate, which is not conducive to the growth of coffee, but the matter is not so simple. This is related to the Kenyan authorities' efforts to promote the new variety Ruiru11 with stronger disease resistance and higher yield per unit. According to the taste test, the new variety with higher economic value has a worse flavor than the traditional variety, and to make matters worse, Ruiru11 is about to replace the traditional Arabica and Bourbon varieties. In addition, the quality of coffee is declining, the auction price is not good, and the income of small farmers is reduced. Coupled with the fact that the coffee management bureau is not a paradox, farmers' enthusiasm for coffee will be greatly reduced, which will of course affect the quality of coffee. In addition, Kenya's outstanding washing technology has also declined, which is the killer of the quality of delicious coffee, in addition to pay attention to the right temperature, but also have the right amount. Drinking coffee is not like drinking or juice, a full cup of coffee, watching it will lose interest in drinking. Generally, it is only seven or eight minutes full for the right amount, moderate amount of coffee will not only stimulate the taste, after drinking it will not have a "greasy" feeling, on the contrary

. At the same time, the right amount of coffee can moderately promote the body to recover from fatigue and refresh the mind.

There are different flavors of coffee, so you can't drink three or four cups in a row like tea or cola, but the size of a formal coffee cup is just right. The average amount of coffee to drink is 80-100cc. Sometimes if you want to drink three or four cups in a row, you have to dilute the concentration of coffee or add a lot of milk, but you still have to take into account the degree of physical demand to add or decrease the concentration of coffee, that is, do not cause a feeling of greasy or nausea, and there may be more changes in the mix of sugar to make the coffee more delicious.