Description of Flavor and Flavor of Fine Coffee beans in Kenya

Description of Flavor and Flavor of Fine Coffee beans in Kenya

Kenya beans are strictly graded. Coffee beans taken out by washing plants are divided into five grades according to size, shape and hardness, 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, but the matter is not so simple. This is related to the Kenyan authorities' efforts to promote the new variety Ruiru11 with stronger disease resistance and higher yield per unit. According to the taste test, the new variety with higher economic value has a worse flavor than the traditional variety, and to make matters worse, Ruiru11 is about to replace the traditional Arabica and Bourbon varieties. In addition, the quality of coffee is declining, the auction price is not good, and the income of small farmers is reduced. Coupled with the fact that the coffee management bureau is not a paradox, farmers' enthusiasm for coffee will be greatly reduced, which will of course affect the quality of coffee. In addition, Kenya's outstanding washing technology has also declined, which is the killer of strangling quality. most of Kenya's coffee trees grow in the mountains north and west of the capital Nairobi, with two main producing areas. one extends southward from the southern slope of Mount Kirinaga, Kenya's highest peak, to the capital Nairobi, which is close to the equator and is the largest coffee-producing area in Kenya. There is also a relatively small producing area on the eastern slope of the Elgon Mountains. Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of the whole coffee tree, with a slightly sour, thick aroma, bright, complex, fruity flavor and grapefruit aroma, suitable for hot or ice drinks. It is for this reason that Europeans love Kenyan coffee, especially in Britain, even surpassing Costa Rican coffee, to become the most popular coffee Kenya AA coffee is one of the rare good coffee, it is famous for its strong aroma and acidity balance, loved by many foodies. It tastes perfect and balanced, and has an excellent and strong flavor, fresh and not overbearing, and is a complete but not heavy taste experience. Kenya AA coffee is the most popular coffee in Europe. After a clear sip, you will feel that it strikes your whole tongue at the same time. The flavor is both fresh and not domineering, and it is definitely a complete but not heavy taste experience.