Introduction of Manor Grinding scale based on Flavor description of Coffee Bean in Kenya

Aromatic, rich, fruity, rich and perfect on the palate. Kenya coffee has a wonderful fruity flavor, with a blackberry and grapefruit flavor, is a favorite of many coffee lovers. This coffee has an excellent medium purity, crisp and refreshing taste. Fresh flavor and best for iced coffee in summer. When tasting this coffee, if it is accompanied by fruit with acidity such as grapefruit, it will definitely give me the best coffee experience. "Less coffee, more fruit tea," is what many people think of this light roasted Kenyan coffee. Ethiopia, Kenya's northern neighbor, is the origin of Arabica coffee trees, but coffee cultivation did not begin until the early twentieth century. Missionaries introduced Arabica trees from Yemen in the nineteenth century, but they did not plant them in large quantities. Coffee was not cultivated on a large scale until 1893, when the ancient Brazilian bourbon coffee seeds were introduced. That is to say, Kenyan coffee is of Brazilian origin, and Kenyan beans taste very different from Brazilian beans due to differences in water, climate and processing methods. Brazilian coffee is grown at low altitudes, with soft texture and no obvious fruit acid flavor. On the other hand, Kenya's coffee trees are mainly concentrated on the slopes near Mount Kenya. Don't underestimate Kenya's small farmers. They are no different from ants and soldiers. The overall productivity is higher than that of large farms, about six to four, which is quite rare in bean-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 has something to do with the abnormal climate and unfavorable coffee growth, but things are not so simple.

Brazil is a producer of coffee, with a third of the world's coffee consumed in all grades and varieties. There are many kinds of coffee here, although there are not many excellent coffee, but it can be used to make coffee blends with other coffees.

Taste characteristics: mild, sour and bitter moderate, soft aroma.

·Best cooking degree: medium cooking

Colombia

It is the second largest coffee producer after Brazil, producing everything from low to high grade coffee, some of which are rare in the world and taste delicious. The most popular is mantenin, which has a rich taste and a pleasant acidity. Supremo, also Colombia's premium coffee, has a unique aroma, bitter with sweet. It's the best coffee in the world.

Mexico