A brief introduction to the planting situation of Burman Manor Coffee in Kenya with strong Citrus Flavor

Under the general trend that the technology of washing coffee is increasing day by day, it has become more and more difficult to keep the pure tanning process with high technical difficulty.

Taste evaluation:

Dry aroma: strong citrus fruit, mango and grape aromas

Acid: bright and mild, citric acid fragrance.

The palate has obvious aromas of rum, bayberry or BlackBerry fruit, plus tangerine peel or grape finish.

Body: pure, unlike ordinary African coffee, the whole is clean, bright, warm sunshine and summer breeze. The sweetness of this bean is very introverted, like the sweetness of dried fruit but not flamboyant.

The overall level of the 2014 Neri plant AA-grade sun-treated beans is excellent, especially due to the use of the sun, resulting in low production. In the current mixed coffee market in Kenya, this batch of beans is not easy.

Baking: baking after placing an order

Packing: tin foil cowhide double-layer paper bag with one-way breathable valve and self-sealing zipper

Kenyan coffee has always been a very representative category of African coffee varieties. Basically, every coffee lover has his own favorite African coffee or two, and Kenyan varieties must have a place in it. The best Kenyan flavors are hybrid and have quite obvious fruit flavors (such as strawberries and citrus) and sometimes lead to the idea that they have spicy flavors. Some Kenyan coffee tastes reminiscent of cleanliness and brightness, while others are reminiscent of some precious wine-making spices.

Kenyan coffee looks soft and light, with a kind of elegant feeling. Compared with Ethiopian beans, Kenyan coffee still has the elegant sour of African beans, but less lively and gentle like Yega Xuefei. And some more rich and thick, thick but not low, not as fierce as Mantenin, but with a strong taste of bright sunshine.