Soft coffee giving off an exceptional fragrance. Its more or less full-bodied taste and its absence of bitterness make it an excellent coffee
The world's largest coffee producer (roughly 30-35% of the world market).
● Best origin for making espresso blends.
● Grows from 2000 to 4000 feet above sea level, that means its less acidic.
Taste profile description
In order to choose a good coffee it is extremely important to understand the three components that characterize coffee.
The body: This is the feeling of heaviness and power of taste found at the back of the tongue. A coffee with lots of body will turn the color of the cream that is added to it in a golden brown.
Acidity: Acidity causes a pungent sensation and gives a slightly sweet taste to coffee. It is a sensation found on the sides of the tongue. A slight acidity will be very pleasant when tasting of your coffee.
The aroma: In order to define what the aroma is, we could simply say that it is a combination of the taste and the scent of a good coffee. We will define the aroma of a coffee in that it evokes a known taste: the chocolate taste of a mocha and the fruity taste of Kenya AA says that a coffee is rich when it presents a nice balance of these three components.