Full-bodied taste of Kenya Jinchu Coffee Manor Flavor characteristics Fine Coffee beans
Although SL28 did not yield as much as expected, the copper-leaf color and bean-like beans had great sweetness, balance and complexity, with notable citrus and dark plum characters. SL34 and SL28 taste similar, except for complex acid, and a good sweet finish, the taste is heavier, richer and cleaner than SL28. SL34 has French missionary, bourbon, and more Tibica pedigree. The beans are similar in appearance to SL28, but are better able to adapt to sudden heavy rain. It is these two important varieties that lead us to recognize the unique Kenyan style: intense and rich fruit acids, rich taste and beautiful balance.
Coffee growing areas of Kenya
Kenya's coffee-producing areas are mainly concentrated in the plateau areas represented by Mount Kenya. Tropical climate, acidic red volcanic soil for coffee provides a natural suitable growth environment. It is best known for its seven major producing areas, including Nyeri, Sika, Chiambu, Gilinya, Ruiru, Muranga and the west side of Mount Kenya. The main producing areas are Nyeri and Ruiru in the middle.
Kenya Coffee Processing
Large farms usually have separate treatment facilities. A large number of small farmers usually pick ripe coffee berries by hand. Coffee picking is labour-intensive, requiring the whole family to work and even workers to be hired during harvest season. Fresh coffee needs to be transported in time to a cooperative-owned coffee processing plant for pulping, which may be carried by ox cart, pickup truck or truck. After dehulling, Parchment coffee is stored briefly at the cooperative's processing plant and sent to privately owned plants for dehulling.
Kenya Coffee Grade
Kenya is known for grading coffee beans by particle size. Usually divided into nine grades, according to the bean type, there are PB (ie round beans, accounting for about 10% of the total yield), in addition to E (elephant beans), AA, AB, C, T, TT, MH, ML according to the size. The best coffee grade is bean berry PB, followed by AA++, AA+, AA, AB, etc., in that order.
Kenyan coffee is usually classified as follows:
1) Common categories:
Hand-picked coffee fruit, after manual selection, pick out immature fruit (unripe), overripe fruit (overripe) and other defects, peeling, after about 36 hours of fermentation, placed on a metal rack after drying in the sun, in the processing plant to remove the shell (parchment), become a charm with blue-green appearance Kenya green beans
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Introduction to the Flavor and Taste of Fine Coffee beans in Guatemala Coffee Manor
Between 1950 and 1954, the ruling president Jacobo Abens implemented land reform, when big landlords, who accounted for 2 per cent of the country's population, owned about 70 per cent of the country's arable land. Arbens wrote a check for land reform, promising to buy the land held by the big landlords and redistribute it to small farmers. Arbens won the election, and the land reform plan was carried out immediately. For owning land greater than 223
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A cup of Antigua coffee in Guatemala seems to let us see the sudden disappearance of the mysterious Mayans multiply in the ancient land, history brushed away their existence, history has achieved their eternity. If a person's wrinkles depict a person's path, then the smell of coffee remembers the origin of a cup of coffee: about its hometown, harvest time, baking and research.
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