How many treatments are there for Kenyan coffee beans? a brief introduction to the characteristics of taste varieties

How many treatments are there for Kenyan coffee beans? a brief introduction to the characteristics of taste varieties

People in the coffee industry all think that Kenya kenya AA coffee is one of its favorite products, because Kenya kenya AA coffee contains every feeling we want from a good cup of coffee. It has a wonderful and satisfying aroma, balanced and delicious acidity, well-proportioned particles and excellent fruit flavor.

English name: Kenya AA

English name: Kenya AA

Commodity specification: 227 grams

Coffee country: Kenya

Coffee grade: AA

Treatment method: complete washing treatment

Baking degree: medium and deep baking (Full City +) / dense first break of second explosion

Generally speaking, in alpine areas, due to the cold climate and the slow growth rate of coffee, the density of raw beans is higher and the texture is harder, and the more mellow and aromatic the coffee is, and it has a supple sour taste; on the contrary, the density of raw beans is smaller and the texture is less hard, then the quality of coffee is worse, so there are also people who classify it as "hardness". This classification method can be divided into the following categories: extremely hard beans, height of about 4500 to 5000 feet, referred to as SHB; high hard beans, height of about 3000cm 4500ft, referred to as GHB; hard beans, height of about 2000,000ft, referred to as HB; Pacific coastal area, height of about 984ft 3280ft, referred to as Pacific. Guatemala, Costa Rica, El Salvador, Mexico, Honduras and Haiti are all classified in this way.

Kenya uses the digital grading method to distinguish the quality of coffee, but this digital grading method is not much publicized, so few people know about it. Therefore, the classification of particles is much first, and the PB with different shapes is about the same as AA, but if it is manor or

To advance to two levels or one level at a level.