Kenyan Coffee Kenyan coffee producing Kenyan coffee flavor

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Kenya

Kenya is located in East Africa, just on the equator, with the Indian Ocean to the east, Ethiopia to the north and Tanzania to the south. Kenya is mostly planted in the southwest and eastern plateaus. The varieties are all washed Arabica species, including Bourbon, Typica, Kents and Riuri 11.

Kenyan coffee flavor description:

Kenyan coffee: obvious fruity and sour, with lemon and citrus acid aromas, Kenyan acid will be more intense than Ethiopia's light acid, with a hint of wine in the full-bodied taste.

Qianbu: thick acid (relative to Ethiopia).

Yuli: BlackBerry, floral and fruity.

Chi Lin A Fu: bright sour fruit, sweet feeling.

Machakos: refreshing fruit acid.

Ban Gouma: medium sweetness.

Klinga Coffee production area: strong dry and wet aromas of lemon and plum, shallow roasting with flowers, lemon and other amazing aromas, such as grapefruit green tea, citrus juice sour and sweet juicy, slightly deeper baking followed by a variety of flavors of honey and covered black plums, while the aftertaste is the pleasing sweet and sour taste of many green teas.