Introduction to varieties of grinding scale for acidity and flavor description of Kenyan coffee beans

Introduction to varieties of grinding scale for acidity and flavor description of Kenyan coffee beans

Aromatic, full-bodied, with fruit flavor, taste rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people about this kind of shallow roasted Kenyan coffee. In addition to having obvious and charming fruit acidity, because Kenyan coffee is mostly from small coffee farmers and grows in different environments, it encounters different climates and rainfall every year. It brings a variety of distinct and unique personalities to Ethiopia, the origin of Arabica coffee trees in Kenya's northern neighbor, but it was not until the beginning of the 20th century that it began to engage in coffee cultivation, and missionaries introduced Arabica trees from Yemen in the 19th century. However, it was not planted in large quantities, and it was not until 1893, when the ancient Brazilian bourbon seeds were introduced, that coffee was cultivated on a large scale, that is to say, Kenyan coffee is of Brazilian origin, and due to differences in water, climate and handling methods, the taste of Kenyan beans is very different from that of Brazilian beans. Brazilian coffee is planted at a low altitude, with soft texture and no obvious sour taste. In contrast, Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level, which is suitable for coffee beans to develop their flavor, because the mountain temperature is lower and the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity of the fruit is more obvious and the texture is harder. In addition, Kenya was an early British colony, and the British had established a set of perfect cultivation and quality control system. After the independence of Kenya, the coffee industry built on the existing foundation.

Don't underestimate the small farmers in Kenya, they are just like ants, and their overall production capacity 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 small farmers guarding the foothills and producing high-quality coffee. In addition, Kenya beans must have a strict grading system. Coffee beans taken out by washing plants are divided into five grades according to size, shape and hardness, with the highest being PB, followed by AA++, AA+, AA and AB. This grading system is similar to Colombia, mainly in terms of particle size and shape, but selling well does not necessarily lead to good flavor. This is what coffee fans should know. The current international evaluation of Kenyan beans is not as good as in previous years. It is believed that this has something to do with the abnormal climate, which is not conducive to the growth of coffee.