In a cozy café nestled in Nairobi’s Karen district, chestnut-colored AA-grade Kenyan coffee beans are carefully ground, extracted and brewed under the focused gaze of a local barista, XINHUA reports. The bitterness transforms into something wondrous, a bright acidity blossoms, reminiscent of ripe, juicy tropical fruits. The aroma quickly fills the room, invigorating the senses. […]
Sursa: Ecopoliticnews.com
