An introduction to the flavor description of the manor brand in the coffee bean producing area of Jinchu Valley, Kenya.
An introduction to the flavor description of the manor brand in the coffee bean producing area of Jinchu Valley, Kenya.
It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission).
Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffee is collected together, and the growers charge the average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.
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.
The slopes near Mount Kenya, about 4 to 6500 feet above sea level, are suitable for coffee beans to develop their flavor because of the lower temperatures and slower growth in the mountains, the aromatic components of coffee beans are fully developed, the acidity 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.
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