Brief introduction of Kenyan Jinchu Coffee, how to brew Kenyan Jinchu

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Kenya AA coffee beans are adjacent to Ethiopia, the origin of Arabica coffee trees in the north of Kenya, but it was not until the beginning of the 20th century that they began to engage in coffee cultivation. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale after the introduction of Brazil's ancient "bourbon" coffee seeds. In other words, the current Kenyan coffee is of Brazilian origin. Due to the difference in water, climate and handling methods, the Kenyan and Brazilian bean flavors are fragrant, rich and fruity, and the taste is rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people about this kind of shallow roasted Kenyan coffee.

Large farms usually have independent treatment facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires the whole family to deploy and even hire workers during the harvest season. The fresh fruit of the picked coffee needs to be delivered in time to the cooperative-owned coffee processing plant for pulping, which may be carried by ox carts, pick-up trucks or trucks. After peeling, Parchmentcoffee is briefly kept in co-operative processing plants and sent to privately owned factories for shelling. Kenya's coffee-growing areas are mainly concentrated in the highlands represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The seven largest producing areas are most famous, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya. The main producing areas, such as Nyeri and Ruiru in the middle of the country, were first brought to Kenya to grow Bourbon bourbon. In the 1950s, the then agricultural research institution ScottLaboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts. It subverts the long-standing prejudice that artificial breeding is not superior to natural varieties.

Aromatic, full-bodied, with fruit flavor, taste rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people about this kind of shallow roasted Kenyan coffee.

SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry. 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.

How to brew the Jinchu Valley in Kenya

1. Prepare boiling water

Estimate and boil the water to be used in advance, including the amount of flushing utensils.

two。 Wet filter paper

Rinse the hot water evenly on the filter paper, make it all wet, stick it tightly to the filter cup, and then pour out the hot water in the sharing pot. This step will restore the pure taste of coffee.

3. Prepare coffee powder

Next, prepare the right amount of coffee powder. Pour the ground coffee powder into the filter cup and gently pat flat. Usually fine ground coffee powder looks a lot like the texture of granulated sugar. Please prepare every 2 tablespoons of freshly ground coffee powder with 6 ounces of hot water.

4. Brewing and extraction

Pour the freshly boiled hot water evenly on the coffee powder and stop for 10 seconds when the amount of water reaches half of the filter paper, so that the coffee powder expands after fully absorbing water. The fresher the coffee powder, the bigger the expansion, the more it can stimulate the taste of the coffee.

5. Complete the brewing

Slowly pour in the rest of the water, and to keep the flow steady, you can draw a concentric circle in one direction to inject water to the outside of the coffee powder. Please enjoy it as soon as possible after brewing.

Tips

It is recommended to use a timer when pouring water by hand. Generally speaking, the best brewing time for a cup of coffee is 3 minutes.