All-round baking l Kenya multi-door processing station super C l 454g

lOrigin informationl Kenya's cultivation methods are mostly a combination of small farmers and cooperatives. Fertile red volcanic soil is used to grow coffee everywhere, which creates Kenyan coffee's unique fruity acid value flavor. Farmland with a high density of coffee tree planting or an excellent tree root system must also be infused with a large amount of nutrients. From the Dormans batch. lCoffee Hunter’s all-round roasting architecturel Baking characteristics: The interaction of conduction and convection prolongs the caramel and menard period, making the aroma and taste rich and smooth. Flavor characteristics: Retaining the floral, fruity and nutty notes of the origin, the acid value is restrained and the layers are rich.