Kenya Italian Roasting 250G
Aromas of caramel, dark chocolate
Kenyan producers are generally small owners (2/3 have an average of 300 shrubs and produce around 1000-1500 kg of cherries per year; the remaining third own what is called in the jargon of "Estates" (estates). ) or micro Estates) which come together in cooperatives.
The cooperatives are in charge of preparing the coffees, after receipt of the freshly harvested cherries by the producers. It is important to specify the uniqueness of Kenya in terms of the preparation of green coffees. Kenya has inherited from the British one of the most efficient preparation methods (in terms of cup quality). This process, known as "Kenyan washing" or "double washing", is part of a real national know-how. Combined with varieties (SL 28, SL34, Batian, Riuru 11) developed for their adaptability to the terroir, this method of preparation has given Kenya one of the most prestigious places in the world of specialty coffees, with coffees quality for many years. Kenyan coffees are renowned for being strong and full bodied. The Italian roasting brings a real touch of Italian espresso for the greatest amateurs.
|Tasting note||Un nez harmonieux aux notes dominantes de caramel|
|Aromas||Caramel, dark chocolate|
|Roasting||Very light Light Blonde Amber Brown Italian|