What are the brewing steps of Kenya AA Coffee Brand Kenya AA Coffee

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Hand-washed hole fish. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00

Flavor description: strong dry and wet aromas of lemon and plum, shallow baking with a variety of amazing aromas such as flower and lemon, as well as the sour, sweet and juicy smell of grapefruit green tea and citrus juice. slightly deepen the baking and then have a variety of flavors of honey and covered black plum, while the aftertaste is the pleasing sweet and sour taste of many green tea.

This Kenyan branch comes from the Kabare cooperative hole fish treatment plant in Khabare, Kenya, and grows in Manyata-Embu County on the eastern slopes of the Kenyan Mountains from 1550 to 1750. The variety is the classic Kenyan SL28,SL34, coupled with the large temperature difference between day and night there, and the red phosphate soil in Kenya, making sweet and sour the main Kenyan flavor tone.

The fresh coffee fruits of this batch of Kong fish AA were picked and processed by 250 farmers in the Kongyu treatment plant under the jurisdiction of the Kabare farmers' cooperative. After peeling, fermenting and cleaning the coffee from the nearby Kongyu River, the coffee will be used in an African drying bed for drying. Every picking season, farmers deal with nearly 300 tons of fresh coffee fruit. After the processing is completed, it will participate in the coffee auction in Nairobi every Wednesday, which, once selected by legal exporters, will be shipped to consumer markets around the world.

In every Kenya before, we especially like to pursue those angular, strong and sour fruit, and this Kenya makes me feel gentle, like facing the sea, with a breeze blowing.

Factory name: Qianjie Coffee Factory address: Guangzhou Yuexiu District Baoan Qianjie 10 Qianjie Cafe manufacturer contact Information: 020-38364473 shelf life: 90 net content: 227g packing: raw maturity of bulk coffee beans: whether coffee beans contain sugar: sugar-free origin: Kenyan coffee types: other roasting degree: light roasting

Country: Kenya

Grade: AA

Producing area: Klinaga producing area

Altitude: 1550-1750 m

Soil quality: red phosphate soil

Treatment method: Kenyan double washing treatment

Variety: SL 28, SL 34

Treatment plant: hole fish treatment plant

Producer: Kabare Cooperative

Flavor: grapefruit green tea, citrus, covered black plum

Kenya, located in East Africa, is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives.

Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level, and the growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare.

There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees.

In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory, were born under such a good environment.

According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests.

Although the yield of SL28 was not as high as expected the copper leaf color and broad bean-shaped beans have great sweetness balance and complex flavor as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.