A brief introduction to the flavor of Kenyan hand-roasted coffee
A brief introduction to the flavor of Kenyan hand-roasted coffee
Although the grades are different, it does not mean that their flavors are good or bad. And Kenya's unique double fermentation washing method will improve the original acidity and cleanliness again. The fine products we usually drink in Kenya are sl28 and sl34 varieties, with rich berry tonality, solid body, high sweetness and lively acidity. It depends on the altitude, season, weather, batch, baking and so on to judge the quality of the bean in your hand.
Light roasted Kenyan coffee has a very strong taste of banana ester and citric acid, as well as malt and cereal flavors. City-wide baked (Full city) Kenyan coffee has intense aromas of caramel, cocoa and sweet chocolate bars, with berry acidity and finish. However, City roasting and city + roasting (city + City+) can really make Kenyan coffee shine. Kenyan coffee in the performance of City+ roasting, Kenyan coffee will have a typical tropical fruit, white grape flavor, but also has a bright acidity and berry flavor.
The flowery charm of Kenyan coffee is a strong floral aroma that, in some cases, blends with spices to form a lilac-like fragrance. Good roasting can successfully merge the spice flavor with the aroma and prevent the coffee from becoming too irritating. Roasting plays an important role in the formation of this unique aroma and complex sweetness in 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.
Over the past hundred years, it has adapted to the high concentration of phosphate soil in Kenya, giving birth to the special sour and fragrant spirit of Kenyan beans, which is different from bourbon beans in Central and South America. This Kenyan native species was created by Scott Laboratories in 1930, known as SL for short. Agronomists wanted to find a kind of bourbon with high yield and resistance to diseases and insect pests, and obtained SL28 through experiments. SL28 is a genetic variant with a mixed pedigree of French missionaries, mochas and Yemens Tibica, with the original goal of breeding SL28
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