A brief introduction to the taste treatment method for describing the characteristics and flavor of coffee manor in Jinchu Valley, Kenya
A brief introduction to the taste treatment method for describing the characteristics and flavor of coffee manor in Jinchu Valley, Kenya
The Kenyan government takes the coffee industry very seriously, 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. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers a price below the market price. The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. The auction is also organized to meet the needs of the dispatcher.
The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The seven major producing areas are the most famous, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya. The main producing areas are Nyeri and Ruiru in the middle of the country.
The Kenyan government takes the coffee industry very seriously, 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.
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Description of Flavor of Coffee beans in Limon Manor in Nicaragua A brief introduction to the origin of grinding scale
Nicaraguan lemon manor coffee bean flavor description grinding scale origin brief introduction when tasting Nicaraguan coffee, it is best to drink cold water first, so that you can better feel its mellow taste. Drink coffee while it is hot, because the tannins in Nicaraguan coffee are easy to change during cooling, and the taste becomes sour, which will affect the flavor of the coffee. You can add more.
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A brief introduction to the characteristics of Yejia Coffee, the method of brewing, the method of flavor description, and the grinding scale.
A brief introduction to the grinding scale of the flavor description of the brewing method of Yejia Coffee 1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity. two。 Next, use a tall wooden frame or a whole scaffolding to make the sun, so that the beans can be avoided and placed on the ground.
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