Description of the sweetness of Cherry Coffee in Kenya Jinchu Valley Coffee Flavor characteristics introduction of varieties in producing areas

Large farms usually have independent treatment facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires the whole family to deploy and even hire workers during the harvest season. The fresh fruit of the picked coffee needs to be delivered in time to the cooperative-owned coffee processing plant for pulping, which may be carried by ox carts, pick-up trucks or trucks. After peeling, Parchmentcoffee is briefly kept in co-operative processing plants and sent to privately owned factories for shelling. Kenya's coffee-growing areas are mainly concentrated in the highlands represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The seven major producing areas are the most famous, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya. The main producing areas such as Nyeri and Ruiru in central Kenya were first brought to Kenya to grow Bourbon bourbon. In the 1950s, the then agricultural research institution ScottLaboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts. It subverts the long-standing prejudice that artificial breeding is not superior to natural varieties. SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry. Although the yield of SL28 was not as high as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to understand the unique Kenyan style: strong acidity, rich taste and beautiful balance.

If you only know how to brew, but not how to taste coffee, the original delicacy may become tasteless. Some people taste coffee with the taste of the tongue, while others enjoy the aromatic mellow in the mouth. in addition, it depends on the condition of the body and the atmosphere around the coffee. In a word, tasting coffee is a very delicate thing.

When you drink coffee in a coffee shop, you sometimes drink almost half-cold coffee. No matter how good the coffee beans are and how good the brewing skills are, you will lose your appetite for coffee. Drinking while it is hot is a necessary condition for tasting delicious coffee, even on a hot summer day. When the coffee is cold, the flavor will decrease, so when brewing the coffee, in order not to reduce the taste of the coffee, soak the coffee cup in boiling water in advance. The appropriate temperature of coffee is 83 degrees Celsius at the moment of brewing, 80 degrees Celsius when pouring into the cup, and 61-62 degrees in the mouth. The most ideal delicious coffee should not only pay attention to the appropriate temperature, but also have appropriate portions. 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. 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.