The difference between washing and Solar Flavor of Kenyan Coffee describes the varieties produced by grinding scale

The difference between washing and Solar Flavor of Kenyan Coffee describes the varieties produced by grinding scale

The flavor of sun Yega is much more than that of water washing, the most obvious is the aroma of red wine, if beans and baking are all right, it is simply delicious in the world--

Mellow than water washing, the front may be a little bitter, the back has a strong fruit flavor, the key is that there is no lack of Yega Xuefei unique fruit acid

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 quite different from that of Brazilian beans.

The refined washing treatment of raw coffee beans can be traced back to the mid-18th century. In the process of purification, the pulp of the red coffee fruit is first removed, and then the residual mucous membrane on the inner pericarp is removed by using a fermentation tank, followed by cleaning and drying.

Sun: after the beans are picked, they are directly exposed to the sun for about 3 weeks. During this process, the pulp will ferment, and the beans will absorb the flavor produced during the fermentation process, so the flavor is relatively rich. In the process of fermentation, the seeds are not consumed too much, that is, the sugar of coffee beans, which can produce rich aroma. Therefore, the aroma and flavor of the sun are rich.