The rich flavor, robust body, and attractive aroma of Kenyan coffee beans are well-known. While each growing zone creates a unique blend of citrus notes and tropical flavors, the overarching theme is a balanced complexity with depth.
Due to the high altitudes and volcanic soil, the coffee has a savory-sweet character that contrasts with the wine-like acidity. Each cup is laced with bold tastes that range from black currant berries to acidic citrus. The aftertaste is commonly described as having a winey or citrus flavor. Wet processing results in a cup that is lively, clear, crisp, and full of taste with vividly complex fruity flavors.
Kenya produces high-quality arabica coffee beans that are sometimes referred to as the "Connoisseurs Cup."
Kenyan coffee, which is prized for its strong scent and distinct flavor, is used to blend other "tasteless" coffees around the world.
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