Introduction to the variety characteristics of jasmine fragrant Kenyan coffee bean flavor description method

Introduction to Kenya Coffee Manor

The Big Island, as its name implies, is the largest of the Hawaiian islands and has one of the most active volcanoes in the world, Kilauea. The red lava slowly flowed into the sea, watering 4028 square miles of dark land. The volcano is still erupting and the magma is still flowing, but it is not as uninhabited as the ruins imagined. On the contrary, volcanic rocks are the most fertile soil, witnessing destruction and giving birth to new life. At first glance, it was a desolate wasteland like a barren wasteland, and a turn to climb the slope showed a completely different vitality: a clump of weeds with flowers on one side, and a lush rainforest embedded with waterfalls, all of which spread along the ridge to the beach of volcanic rocks and out to the sea.

But in my opinion, I am used to drinking beans that are too clean and well-behaved, and beans treated with sun or honey often bring me more surprises. Balanced and soft Central American coffee, the use of honey or sun treatment will give it more possibility of flavor, and the feedback characteristics will become more plump, complex and multi-layered. Like the Sunshine Alida introduced to you, it is moderately sour and sweet after import, close to the flavor of strawberry fruit tea, rich, complex and unique aroma, transformed into toast and cream, vanilla aroma. The collision between berries and the unique flavor of fermented sauce gives Alida a unique flavor.

In fact, there are not many suggestions on production, not intentionally lazy and unwilling to share with you, just because their own quality is good enough, under the premise of ensuring freshness, in the normal scope of play, generally will not be washed too bad. Generally speaking, the roasting degree of the above two types of coffee will mostly be medium and shallow roasting, and it is recommended that the temperature of hand brewing is about 90 ℃. During the extraction of the first stage, the stirring and disturbing intensity of the water column can be increased, the high quality flavor can be fully released, and the stirring intensity will be reduced in the latter stage, so as to prevent the bad flavor from being precipitated. All that's left is to enjoy it.

Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities.

The so-called "Yega Chuefei" refers to the strong aromas of jasmine, lemon or lime acid, as well as peach, almond or tea. On the other hand, the smell of blueberries is particularly prominent this season, and the room is full of blueberries after grinding.

The phrase "coffee entrance, flowers in full bloom" is best described, just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of flowers, the delicate thickness of body, like silk massage in the mouth, feels wonderful. At present, many coffee chemists begin to study the microclimate and soil and water around Yega Xuefei.