How to brew Kenyan AA caro goto coffee beans

Kenya AA Karoguto

This Kenyan AA carogoto is from the Neri region of Kenya, a breed of amazing coffee that grows on a plateau 1700 meters above sea level and is grown on only small coffee estates. The use of compound washing in Kenya, coupled with the large temperature difference between day and night, and Kenya's red phosphoric acid soil, make sweet and sour the main flavor tone of this Kenyan branch.

Flavor description: strong dry and wet aromas of lemon and plum, shallow baking with floral, lemon and other amazing aromas, fresh citrus, lime, comfortable wood tone of sage, plum juice, sweet and sour candied fruit, and caramel aroma at the end.

Suggestion on practical parameters of hand punching

Kenya AA Carlo Goto: 15g powder, medium and fine grinding (small Fuji ghost tooth knife 3.5grind), v60 filter cup, 90-91 degrees water temperature, first water injection 30g water, conduct 30s steaming, water injection to 110g water cut off, wait for powder bed water quantity under half and then water injection, slow water injection until 225g water quantity, tail section no, water-powder ratio 1:15, extraction time 2:12.

Producing area

The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee.

The seven major producing areas are the most famous, namely Nyeri, Thika, Kiambu, Kirinyaga, Ruiru, Muranga and the western side of Mount Kenya (Mt.Kenya West).

Variety

The main varieties in Kenya are SL28, SL34, K7 and Ruiru11.

SL28, SL34, which is a high quality variety bred by Scott Laboratories through many "intraspecific hybrids" of bourbon and iron pickup. The abbreviations of the laboratory are SL,28 and 34 are the serial numbers of the selection, hence the name of both. Only SL28 and SL34 can drink the charming sour berry flavor.

K7, a variety of iron pickup, is resistant to some types of leaf rust and coffee fruit disease, and the flavor is not bad.

Ruiru11, the output is high but the flavor is the worst, sour but not fragrant, salty and bitter.

In recent years, Kenya Coffee Research Institute has developed another variety-Batian, which has the advantages of prolific, delicious and high disease resistance. This is a promising new breed, and we just need to wait and know what it means for the Kenyan coffee industry.

Treatment method

Kenya has a unique global double fermentation washing method (double fermentation), also known as "compound washing method". I won't go into details about the specific operation. Kenyan-style washing takes at least 48 hours, or even 72 hours, several times longer than 10 to 20 hours in Central and South America. No wonder the taste spectrum of Kenyan coffee is exquisite.