What is the dessert of Kenyan coffee beans? Kenyan coffee beans cooking powder ratio parameters

Flavor description of Kenyan Coffee Bean Food; introduction to the regional treatment method of manor production

The taste is rich and perfect. Kenyan coffee has a wonderful fruit flavor, with a BlackBerry and grapefruit flavor, 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 rather like fruit tea" is the common feeling of many people about this kind of light-roasted Kenyan coffee. In addition to having obvious and charming fruit acidity, Kenya coffee is mostly from small coffee farmers, planted in a variety of different environments, encounter different climate and rainfall every year, and bring a variety of distinct and unique personalities. Take the AAPlus grade "KenyaAA+Samburu" as an example, the Samburu in 2001 has a strong aroma of black plum, the acidity is not high, and the taste is strong. The newly harvested Samburu in the winter of 2002 presents a completely different flavor, mulberry and green plum, with a little Nanyang spice (Spicy) flavor, after drinking, the aftertaste has the sweetness of green tea, the acidity is slightly higher than the year before, the taste is still strong. The common Kenyan taste is not strong, but it has a bright fruit flavor, some with spice and some with red wine.

The Kenyan Plateau is one of the most important agricultural producing areas in Africa, and glaciers have been found on Mount Kenya, the second largest peak in Africa; unique geomorphological conditions are very suitable for wildlife, so Starbucks does not buy coffee at auction; instead, our suppliers buy coffee they think Starbucks will like and send trial samples to Starbucks. Political conditions, drought and the cultivation of new high-yield coffee trees have made Starbucks still interested in Kenya as a coffee supplier. Advice: Kenyan coffee tastes so unique that there is almost no similar coffee. However, it is still worth comparing it to Ethiopia Stammer Coffee. Taste the African acidity and citrus aromas in each kind of coffee. Kenyan coffee is characterized by a distinctive fruity aroma. Try to find this flavor in the coffee and pay attention to how it feels in the mouth. The most common fruit aroma is Ethiopia, the origin of the Arabica coffee tree to the north of the citrus Kenya, but it was not until the beginning of the 20th century that it was engaged in coffee cultivation. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. Coffee was not cultivated on a large scale until 1893 when Brazil's ancient "bourbon" coffee seeds were introduced. In other words, the current Kenyan coffee is of Brazilian origin, and because of the water, climate and handling methods, the flavor of Kenyan beans is quite 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 perfect cultivation and quality control system. After Kenya became independent, the coffee industry made great strides on the existing foundation and became a foreign exchange earning industry in Kenya.