The taste of coffee can be significantly influenced by factors such as sourcing country, altitude, and bean variety. Higher altitudes generally yield a more acidic cup, while lower altitudes produce a smoother brew. Understanding these nuances can greatly enhance your coffee enjoyment.
Kenyan coffee, often favored for its distinct flavor, is typically grown at altitudes ranging from 1,400 to 2,000 meters above sea level, which contributes to its bright acidity. However, ethical sourcing of these beans poses a challenge due to the country’s diverse farming landscape.
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