Introduction to the taste characteristics of Kenya coffee manor with rich and perfect taste
The coastal areas are plains, and most of the rest are plateaus with an average elevation of 1500 meters. Great Rift Valley
Kenya's highest peak-Mount Kenya
Kenya's highest peak-Mount Kenya
The east branch cuts the plateau north and south, dividing the highland into east and west parts. The bottom of the Great Rift Valley is 450 miles below the plateau and 100 kilometers wide, with lakes of varying depths and many volcanoes standing. The north is desert and semi-desert, accounting for about 56% of the country's total area. Mount Kenya in the central highlands is 5199 meters above sea level, the highest peak, the second highest in Africa, and the summit is covered with snow all the year round. The Kenyan flag of the extinct Wagagai volcano at an altitude of 4321 meters is based on the flag of the African National Union of Kenya before independence.
Kenyan flag
Kenyan flag
And designed. It is rectangular, with a ratio of length to width of 3:2. From top to bottom, it is made up of three parallel horizontal rectangles of black, red and green, with a white edge above and below the red rectangle. The pattern in the middle of the flag is a shield and two crossed spears. Black symbolizes the Kenyan people, red symbolizes the struggle for freedom, green symbolizes agriculture and natural resources, white symbolizes unity and peace; spear and shield patterns symbolize the unity of the motherland and the struggle for freedom, Kenya, which is located on the equatorial line, has one.
There is a famous equatorial snow mountain, Mount Kenya, on which grows a famous orchid, which is the national flower of modern Kenya-Kenyan orchid. The leaves of Kenshan orchid are wide and thick, like bands carved by the king of blue. The petite white flower consists of six oval petals. There is a charming little red dot in the center of the flower. On a long inflorescence composed of dozens of small flowers, neat red hearts and small white flowers are arranged on both sides, drooping slightly, showing the unique charm of Ken Shan Lan.
Delicious coffee, in addition to pay attention to the appropriate 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 speaking, 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, but endless aftertaste. 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. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, it is necessary to dilute the concentration of coffee, or add a lot of milk, but still take into account the degree of physical needs, to add or reduce the concentration of coffee, that is, do not cause greasy or nausea, and there may be more changes in the allocation of sugar, so as to make the coffee more delicious. There are two types of coffee farms in Kenya. One is a large planting site that covers an area of more than five acres, but the average elevation is low, and in the case of Kenyan coffee, the coffee beans on large farms are of medium quality. The best Kenyan beans come from small farms, most of which are located in the foothills or volcanic slopes above 5,000 to 6,000 feet. Each small farmer has a capacity of only 20 to 70 bags per season and cannot afford to invest in expensive washing plants, but small farmers are very United. Hundreds or thousands of households are gathered to set up a cooperative farm, which is funded by the government to build a washing treatment plant, and the coffee fruits picked by small farmers are sent to the cooperative farm 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-standard quality control, has always been an example of the bean-producing country aromatic, full-bodied, with fruit flavor, rich and perfect taste. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people about this kind of shallow roasted Kenyan coffee.
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An introduction to the characteristics of Brazilian coffee boutique coffee bean flavor and taste manor with endless coffee plantations
There are many large farms in Brazil, which run endless coffee plantations. They use machines to harvest and dry them. They are so efficient in automation that they regard coffee as a general agricultural material and completely abandon the flavor and flavor. As a result, many select coffee companies simply do not sell Brazilian beans so as not to demean themselves. In select coffee shops, Santos in Brazil still appears occasionally.
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Introduction to the flavor and taste characteristics of Rwanda coffee manor with rich fruit flavor
The watershed between the Congo basin and the Nile basin runs through Rwanda from north to south, with about 80 per cent of the country draining from the Nile and about 20 per cent from the Ruzi River and Lake Tanganyika. The longest river in the country is the Niabalongo River (Nyabarongo River) in the southwest, which turns north, east and southeast and flows into the Luwuwu River to form the Kagaila River.
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