Kenya Coffee Bean Acidity Characteristics Grading Quality Taste Treatment Grinding Scale Flavor Introduction

Acidity characteristics of Kenyan Coffee beans introduction to Grinding scale Flavor by grading quality and Taste treatment

The Kenyan government takes the coffee industry very seriously and responsibly, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first acquired by the Kenya Coffee Commission (CoffeeBoardofKenya, CBK), where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Commission only acts as an agent to collect coffee samples and distribute them to buyers so that they can determine the price and quality. Glossy, delicious and slightly alcoholic Kenyan AA coffee is one of the rare good coffees. It is famous for its rich aroma and balanced acidity and is loved by many foodies. It is perfect and balanced, and has a wonderful and strong flavor, both fresh and not overbearing, is a complete but not heavy taste experience.

Kenyan coffee is generally grown at an altitude of 1500 to 2100 meters and is harvested twice a year. To ensure that only ripe berries are picked, local coffee farmers often make about seven rounds of inspection in the forest. Kenyan coffee is generally grown by small farmers, who usually send fresh coffee beans to cooperative cleaning stations after harvesting. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state before coffee beans are peeled). All the coffee is collected together, and the growers charge the average price according to their actual quality. This method of buying and selling generally works well and is fair to both growers and consumers.

Brazil Bourbon Santos (Brazil Bourbon Santos) Brazil is the largest coffee-growing country in the world. Coffee drinking is common, but it is low-grade coffee. Because the altitude of his country is generally low, and it is planted in a large area, manual harvest is difficult to implement, generally mechanical harvest, so ripe and green fruits will be mixed together, affecting the quality. Generally speaking, Brazilian bourbon Santos coffee has no outstanding advantages, but there are no obvious defects. This coffee has a mild and lubricated taste, low acidity, moderate mellow, light sweetness, and is suitable for popular methods. It is the best raw material for making Italian espresso and all kinds of fancy coffee. Suitable for ordinary baking.

Columbia Super Coffee (Columbian Supremo), a unique location, at the foot of the Andes (Andes), mild climate and humid air, no frost, undulating mountains provide a diversified climate and long growth cycle, resulting in its small particles, mellow taste. This coffee is medium mellow, low acidity, sweet, has the best flavor and delightful aroma. Some people say that Colombian super coffee has the strong lubrication characteristic of Sumatra Mantenin, a special walnut bitterness and nutty taste, suitable for medium roasting.

Harald, Ethiopia (Ethiopian Harrar), which has a mixed flavor, has a mellow taste, moderate or mild acidity, and the lowest caffeine content because residents still pick wild coffee, making it the most unusual and special coffee in the world. Its dry treatment gives it a unique earthy smell, and its unique primitive wild flavor is very aggressive. Suitable for shallow baking.

Kenya A.A because it is very similar to Yemeni mocha and Ethiopia, they both have a chic wine taste and a long aftertaste, but it is rare that Kenyan coffee has the mellow and smooth taste that Ethiopian coffee and Yemeni coffee do not have. it is lighter than Ethiopian coffee and more mellow than Yemeni mocha, so it is generally suitable for deep roasting.