Kenya Coffee Flavor Description Processing Characteristics Variety Taste Manor Introduction

1. Coffee contains certain nutrients. Nicotinic acid in coffee contains vitamin B, which is higher in roasted beans. And there are free fatty acids, caffeine, tannic acid and so on.

2. Coffee is good for the skin. Coffee can promote metabolic function, activate digestive organs, constipation has a great effect. Bathing with coffee powder is a kind of thermotherapy, which has the effect of losing weight.

3. Coffee has a hangover effect. Drinking coffee after drinking will quickly oxidize acetaldehyde converted from alcohol and decompose it into water and carbon dioxide and expel it from the body.

4. Coffee can eliminate fatigue. To eliminate fatigue, it is necessary to supplement nutrition, rest and sleep, and promote metabolic functions, and coffee has these functions.

5. Three cups of coffee a day can prevent gallstones. For caffeinated coffee, which stimulates gallbladder contraction and reduces cholesterol in bile, Harvard University researchers found that men who drink two to three cups of coffee a day have a 40 percent lower chance of developing gallstones.

Don't underestimate Kenya's small farmers. They are no different from ants and soldiers. Their overall productivity is higher than that of large farms, about six to four, which is quite rare in soybean producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to smallholder farmers who work hard to grow good coffee in the foothills. In addition, Kenya beans must have a strict classification system, washing plant coffee beans, according to size, shape and hardness, divided into five grades, the highest level is PB, followed by AA++, AA+, AB. This grading system is similar to Colombia, mainly based on particle size and shape considerations, but good selling is not good flavor. This is what coffee fans should know. The current international evaluation of Kenyan beans is not as good as in previous years. I believe this is related to the abnormal climate and unfavorable coffee growth, but things are not so simple. This is related to the Kenyan authorities 'efforts to promote a new variety, Ruiru11, which has stronger disease resistance and higher unit yield. The taste test results show that the new variety with higher economic value has worse flavor than the traditional variety. Worse, Ruiru11 is about to replace the traditional Arabica and Bourbon varieties. In addition, the decline in coffee quality, auction prices are not good, small farmers 'income is reduced, coupled with the coffee management bureau people do not plan, farmers' enthusiasm for coffee greatly reduced, of course will affect the quality. Moreover, kenya's excellent washing techniques have also regressed, which is the killer of quality. delicious coffee must pay attention to the right temperature and the right amount. Drinking coffee is not like drinking wine or juice. A full cup of coffee loses interest after watching it. Ordinary only to seven or eight full for the right amount, moderate amount of coffee will not only stimulate the taste, after drinking there will be no "greasy" feeling, but aftertaste endless. At the same time, the right amount of coffee can moderately promote the body to recover fatigue, and the mind is refreshed.

Coffee tastes different, so you can't drink three or four cups in a row like tea or coke, and the amount of coffee in a formal cup is just right. Ordinary drink coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then it is necessary to dilute the concentration of coffee, or add a lot of milk, but still take into account the physiological needs of the degree, to adjust the concentration of coffee, that is, do not cause greasy or disgusting feeling, and in the sugar blending may also wish to change more, make coffee more delicious