Kenyan Coffee Fruit

Don't underestimate the Kenyan smallholder farmers, they are like ants in the army, the overall production capacity is higher than the large-scale farms, about six to four, which is quite rare in the bean-producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to the smallholder farmers who work hard in the foothills of the wilderness in order to grow high-quality coffee.

In addition, the Kenyan beans have a strict grading system, washing and processing plant out of the coffee beans, according to the size, shape and hardness, differentiated into five grades, the highest grade for the PB, followed by AA + +, AA +, AA, AB.

This grading system is similar to the Colombian, the main particles of the size and shape of the considerations, but the good looks do not necessarily mean that the flavor is good. This is the coffee fans should be cognizant of. The current international evaluation of Kenyan beans is not as good as in previous years. It is believed that this has to do with the fact that the climate is not favorable for coffee growth, but there is more to it than that. This is related to the Kenyan authorities vigorously promote the new varieties of Ruiru11 with stronger disease resistance and higher unit yields, and the results of the taste test, are that the new varieties of higher economic value, the flavor is worse than the traditional varieties, and even worse, Ruiru11 is close to replacing the traditional arabica and bourbon varieties.

In addition, the quality of coffee is declining, the auction price is not good, the income of small farmers is reduced, coupled with the Coffee Board of Manpower is not tricky, the farmers' enthusiasm for coffee is greatly reduced, of course, will affect the quality. In addition, Kenya's outstanding washing technology has also regressed, which is the killer of quality.

Flavor of Kenyan Coffee

Aromatic, full-bodied, fruity, rich and perfect. Kenyan coffee has a wonderfully fruity flavor, drinking with a touch of blackberry and grapefruit, a favorite of many coffee gourmets. This coffee carries an excellent medium purity, crunchy and refreshing taste. The flavor is refreshing and perfect for iced coffee in the summer. When I taste this coffee, it will give me the best coffee experience if it is accompanied by fruits with acidity like grapefruit. It's not quite like coffee, but kind of like a fruit tea? is a feeling that many people share with this light-roasted Kenyan coffee***.

In addition to the obvious and fascinating fruit acidity, because most of the Kenyan coffee comes from small coffee farmers, planted in a variety of different environments, every year encountered different climates, rainfall, bringing a variety of distinct and unique personality. Taking the AAPlus grade Kenya AA+ Samburu as an example, the 2001 vintage of Samburu has a strong umami aroma, low acidity, and a strong taste, while the newly harvested Samburu from the winter of 2002 presents a completely different flavor, with mulberry berries and green plums, accompanied by a hint of southern spice (spicy) flavor, and the aftertaste has the sweet aroma of green tea, and the acidity is higher than the previous year. The finish has a green tea-like sweetness, slightly more acidic than the year before, but still full-bodied. Generally common Kenya taste is not strong, but there is a fruit-like bright flavor, some have a spice flavor, some have red wine aroma. That's how Kenya fills coffee fans with anticipation and surprise!

The taste of Kenyan coffee

Kenya AA, round beans, thick pulp, good heat permeability, high degree of refinement, the use of French roasting, the flavor of thick and sweet, with a degree of mellowness, good expansion, aroma and sweetness are of the highest quality.

Coffee industry insiders all consider Kenyan coffee as one of their favorite products, because Kenyan coffee contains every feeling we want to get from a good cup of coffee. It has a wonderful, satisfying aroma, well-balanced acidity, well-proportioned grains and excellent fruit flavors. The flavor is so unique that there is virtually no coffee like it. Kenyan coffee is characterized by a distinct fruity aroma. Try to find this flavor in your coffee and pay attention to how it feels in your mouth. One common fruity flavor is citrus. Kenyan coffee has a multilayered sense of flavor and juicy acidity, perfect grapefruit and wine flavors, and medium body.

Appreciation of Kenyan Coffee

A coffee that is originally delicious can become flavorless if you know how to brew it, but not how to taste it. Tasting coffee is a matter of using the tongue to feel the taste, and enjoying the aroma in the mouth, in addition to the body's condition when drinking coffee, the surrounding atmosphere, and so on. In short, tasting coffee is a very subtle thing.

When you go to a poor coffee shop to drink coffee, sometimes you will drink almost half-cold coffee, like this, no matter how good the quality of the coffee beans, and brewing skills and how smart, will lose the appetite for coffee. Drinking coffee while it's hot? Drinking coffee while it is hot is essential to enjoying good coffee, even on a hot day in the summer. When coffee is cold, the flavor is reduced, so when brewing coffee, make the cup hot in boiling water beforehand in order not to reduce the flavor of the coffee. The proper temperature for coffee is 83 degrees Celsius at the moment of brewing, 80 degrees Celsius when it is poured into the cup, and 61-62 degrees Celsius when it reaches the mouth, which is ideal.

Tasting Kenyan coffee

Delicious coffee, in addition to focusing on the right temperature, but also the right amount of portion. Drinking coffee is not like drinking wine or juice, a full cup of coffee, look at the loss of interest in drinking. Ordinary only to seven, eight full for the right amount, the right amount of coffee will not only stimulate the palate, after drinking will not have? It will not make you feel tired after drinking it. Instead, it will leave a lasting aftertaste. At the same time, the right amount of coffee can moderate the body to restore fatigue, the mind for the refreshing.

The flavor of coffee is strong and light, so you can't drink three or four cups in a row like tea or cola, and the amount of formal coffee cups is just right. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then you have to dilute the concentration of coffee, or add a lot of milk, but still have to take into account the degree of physiological needs to add or subtract the concentration of coffee, that is, do not cause greasy or nausea, and in the sugar blend may also want to make more changes to make the coffee more delicious.