Flavor description of Kenyan coffee beans in manor area introduction to the picking process of taste varieties

Delicious coffee, in addition to pay attention to the appropriate temperature, but also have the right amount. Drinking coffee is not like drinking or juice, a full cup of coffee, watching it will lose interest in drinking. Generally speaking, it is only seven or eight minutes full for the right amount, moderate amount of coffee will not only stimulate the taste, after drinking it will not have a "greasy" feeling, but endless aftertaste. At the same time, the right amount of coffee can moderately promote the body to recover from fatigue and refresh the mind.

There are different flavors of coffee, so you can't drink three or four cups in a row like tea or cola, but the size of a formal coffee cup is just right. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, it is necessary to dilute the concentration of coffee, or add a lot of milk, but still take into account the degree of physical needs, to add or reduce the concentration of coffee, that is, do not cause a feeling of greasy or nausea, and there might as well be more changes in the allocation of sugar to make the coffee more delicious. The Kenyan government takes the coffee industry very seriously. 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. The auction in Nairobi (Nairobi) was held for private exporters in Ethiopia, the origin of Arabica coffee trees in northern Kenya, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from leaves, but did not plant them in large quantities. Coffee was not cultivated on a large scale until 1893, when Brazil's ancient bourbon seeds were introduced. Kenyan coffee is of Brazilian origin, and the taste of Kenyan beans is very different from that of Brazilian beans due to differences in water, climate and handling. 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 temperature in the mountains is lower than that of small farmers in Kenya, who are no less than male ants. The overall production capacity is higher than that of large farms, a ratio of 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 that of Colombia and is mainly based on particle size and shape.