Description of Flavor and aroma of Solar AA Coffee in Karimiko, Kenya

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Kenya Karimikui Natural AA

Sun exposure is less common on the market in Kenya, probably because of the excellent quality of Kenyan water washing, coupled with the sun loss rate, and the high labor costs that have been found in Kenya in the past only in the special customized programs of some American bean merchants. For example, Caf é Import's Ace trump card project has produced several sunburns on the French missionary bourbon. But the quality has always been unsatisfactory, there are many defective beans, and the flavor is not as rich as that of Ethiopian sun-dried beans, but the price is comparable to Ninety Plus Tchembe.

This batch of Kenya is the batch of soybean merchants Y. It is rare that this batch of beans is Kenya's signature SL28 & SL34. Because it is a bean seed that has been produced in large quantities for many years, the price is much more beautiful compared to the French missionary Bourbon, who has little production. Although the Kenyan government has recently actively promoted Ruiru varieties with stronger disease resistance and excellent quality, SL28 and SL34 are still the main local production varieties. According to raw bean merchants, cup test flavors include tropical fruits, bright acidity, berries, and excellent cleanliness.

This time, 330g was tested, and when you open the package, you can smell the strong fermentation fragrance, and the fermentation technology is quite good. But as soon as I poured it out, I saw a big stone with a diameter of 1.5CM. Although raw bean merchants in the purchase of the first vaccination that fruit, cotton thread and other foreign bodies will cause some trouble, but still scared by the stone. Sampling 100g, deducting the big stone, defective beans account for about 8g. Mostly damaged, fruit, and shell beans.

Because of the small amount, the input temperature dropped to 150 degrees, and the temperature recovery point fell at about 84 degrees. Because it was a new bean with a visual water content of about 10%, the heating rate was stable, about 12 minutes and 45 seconds under 200.8 degrees, and the weight was about 282g after deducting the worn out. After picking out the shell, it should lose another 8 g.

The actual test flavor, dry aroma with a combination of tropical fruit and some berry aromas, the entrance is a clear fruit aroma, accompanied by lemon-like sweet and sour, the finish is an increase in the sweetness of fruit juice and fruit wine fermentation aroma. Objectively speaking, it is a good bean, but the defect rate is a little high. Its treatment is a bit similar to the Central American sun, which reminds me of the Sun Eye in Guatemala last year. If the defective bean ratio can be improved, it will be a very valuable coffee.