Specialty coffee shop

Popis kurzu

Similar to, for example, Ethiopia or other African countries, farmers here are primarily organized in the form of cooperatives. Individual lots thus come from a little bit of everyone, from hundreds to thousands of farmers! Kenya is well known for its higher acidity and strongly fruity flavor profile, caused by the combination of variety, terroir and the processing process.

Coffee cherries are picked at ideal ripeness and are immediately peeled and processed using the washed method. This is followed by fermentation, which removes the remaining pulp, and then the already clean beans are thoroughly washed and loaded for another 24 hours in a tank with cold water. Hence the name “soaked” processing – this step has a significant effect on the development of amino acids in the coffee beans, which then participate in the creation of the typical fruity Kenyan aroma.

The tea aroma of yerba mate, complemented by the juicy taste of berry fruit and citrus fruits, is surprising, but blends beautifully with its slight bitterness at the end. But the taste is primarily sweet to syrupy, the aftertaste is pleasantly long.