A brief introduction to the Grinding scale of the Flavor description characteristics of Kenya Coffee Bean treatment Manor
A brief introduction to the Grinding scale of the Flavor description characteristics of Kenya Coffee Bean treatment Manor
Kenya is a country that specializes in picking round beans and selling them separately, but Kenyan round beans are not common at home. Kiaga Farm, located between the Rutene River and Rwarai, is about 1900 meters above sea level and is an excellent place to grow and handle quality coffee. Kenya PB is much smaller than Kenya AA class, and the bean body is round, which is conducive to uniform heating when baking. In order to retain Kenya's unique wild flavor, it is generally used for moderate baking. After an explosion, about 40 seconds out of the pot, obvious folds can be seen on the beans, the color is not dark, and consumers are easy to accept.
Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale due to the introduction of Brazil's ancient bourbon seeds. In other words, Kenyan coffee was of Brazilian origin, due to changes in water, climate and handling methods. The flavor of Kenyan beans is very different from that of Brazilian beans. 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.
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, which will wash the dried coffee with "parchment coffee beans".
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A brief introduction to the flavor description of the international price brand of West Java coffee beans in Indonesia
A brief introduction to the flavor description of the international price brand of West Java coffee beans in Indonesia Gold Manning, the Japanese adopted more stringent quality control more than a decade ago, and after four manual picking of beans, the defective beans were removed to produce a dark green color. The uniform appearance of gold mantenin has created another wave of market demand, and even Europe and the United States are crazy about the processing process and Sumatran characteristics. I describe it so carefully.
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