Kenya AA FAQ Atomboya #8231;Mutwewathi #8231;Gakuyuin
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
This batch is the latest production season in 2017 and is well-known by three processing plants in Kenya.
To be responsible for the production of raw bean water treatment, the name of the water treatment plant is as follows:
Gatomboya Coffee factory
Mutwewathi coffee factory
Gakuyuini coffee factory
The first water treatment plant, Gatomboy, is well known in the Kenyan coffee industry.
Kenya has seven processing plants ranked as the best in the world (The World's Best Factories).
The Gatomboy processing plant is located in Neri, the most famous producing area of fine coffee in Kenya.
(Nyeri) belongs to the Bali Bamboo Cooperative (Barichu Co-operative Society in Nyeri)
All, in the 2016 cup test record of Coffee Review Company of the United States, the beans produced by this processing plant
Baked by the baker and sent to Coffee Review for cup test, the score is as high as 96 points.
It is one of the seven well-known processing plants in Kenya, and these seven well-known processing plants are also ranked as the best in the world.
One of the raw coffee bean processing plants (The World's Best Factories).
@ now is the time for clearance in 2016 and entry of new beans in 2017, and prices are bound to be in chaos for the time being
When comparing the price C / P value, buyers should not covet the price difference of 10 yuan. There is already a price difference between the new bean and the old bean in 2016.
Gatomboy, one of the most famous processing plants in Kenya, is the best quality assurance.
Product name: Kenya AA FAQ (selected batches of three Gatomboya Mutwewathi Gakuyuini processing plants)
(Kenya AA FAQ Gatomboya ·Mutwewathi ·Gakuyuini selected)
Country: Kenya
Producer: collection of local small farmers
Varieties: Bourbon, SL28, SL34
Grade: Super AA FAQ
Altitude: 1500 to 2km
Treatment: washing treatment
Harvest time: NumberA
Flavor features: orange, ripe fruit, lemon, herbaceous, creamy, full mouth
Obvious sweetness, orange aroma, ripe fruit aroma, taste with greasy coating, Body thick,
The palate is rich and full-bodied, with moderate acidity, unique drupe aroma and sweet finish.
Showing a strong smell of chocolate syrup.
Introduction:
No other country in the world attaches so much importance to the production of high-quality coffee as Kenya, so Kenya can be called the world.
The best model student in coffee-producing countries, because all Kenyan coffee must be handed over to the government after harvest.
The established Kenya Coffee Bureau (Coffee Board of Kenya, CBK) unifies the acquisition and cup testing and grading.
Every Tuesday, the officially established Nenobi Coffee Exchange (the Nairobi Coffee Exchange) in the capital
As a result of this open system under the overall management of the government, more than 570000 of Kenya has been encouraged.
It is not difficult for a small coffee farmer to get a good price as long as he has good quality. In fact, what the Kenyan government did
There is still a lot of support for the effort, and the government provides a large number of small coffee farmers with the skills to grow good coffee.
Coach nearly 300 agricultural transportation and marketing cooperatives (a bit like Taiwan agricultural production and marketing classes) for better handling of raw beans
Kenya Coffee Agency (CBK) provides production, quality research, sales and even financial guidance to the coffee industry.
Focus and educational counseling. It has created the unparalleled charm of the quality and flavor of Kenyan coffee.
Coffee buyers around the world love it, and Kenyan coffee is also very popular in Taiwan's coffee market.
Surrounded by Mount Kenya (MT. KENYA, volcano) and Elgang Mountain (MT. Elgon), the more famous producing areas
There are Meru, Thika, Nyeri, Nakuru, Embu and so on. The topography of Kenya is complex and changeable, including plateaus, deserts,
Canyons, grasslands, coffee producing areas spread over the central and southwestern and eastern elevations from 1000 to 2500 Michael
Regions such as Mount Kenya in the middle, Aberdare Zone in the Aberdar region, and Nyansa in the west
(Nyanza), Kasii (Kasii), Bungoma (Bangoma), eastern Kerry state (Kericho)
, Nakuru (Nakuru) The treatment of raw beans is mainly water washing, and the classification is based on particle size.
And its actual value is determined by cup test. The highest grade coffee beans are AA (large granulated beans left on the 7.2mm sieve)
, Grade A (the second largest granulated beans left on the 6.8mm sieve), B (the medium granulated beans left on the 6.2mm sieve),
Grade C (all small granulated beans less than B), PB (oval granulated beans), and too light and too small TT
And T-grade beans. Grade An and B beans are mixed and exported, called AB. Kenyan authorities (CBK) on coffee beans
People who love coffee because of their high requirements, consistent packaging, good quality and good texture.
Never forget to enjoy a cup of Kenyan coffee.
The history of coffee cultivation in Kenya dates back to the end of the 19th world, and coffee trees were introduced from neighboring Ethiopia in the north.
After the improvement of our own varieties, the common varieties are bourbon (Bourbon) and Ken (Kents).
SL34, SL28), Tibika (Typica) and Luli 11 (Riuri 11).
Now about 90% of the coffee varieties are SL34 and SL28. Batian, a new variety published in 2007, has not yet
Grow a lot. The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques.
Chemical pesticides or herbicides are rarely used. All Kenyan high-end coffee is washed and sun-dried.
The low-grade products of non-washing treatment (non-washing 39% buni) are for local use only.
This batch of Kenya AA FAQ special batch coffee flavor features: with orange, ripe fruit, lemon flavor,
The taste of herbaceous and creamy fragrance is full and full, with obvious sweetness, orange, ripe fruit and greasy taste.
Coated, Body is thick, rich and full-bodied, with moderate acidity, unique drupe aroma and a sweet finish.
Showing a strong smell of chocolate syrup.
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Description of AA Top Flavor and Flavor of Honey Cooperative in Kenya Sika region
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Product name: Kenya Sika producing area Honey Cooperative AA Top (Kenya AA Top Thika Asali Mugaga Cooperative) producing area: Sika producing area (Thika) producer: honey Cooperative (The Asali Mugaga Cooperative) Variety: SL28 SL34
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Kenyan coffee bean grading system description of flavor and taste of Kenyan AA TOP grade coffee
Professional baristas please follow the coffee workshop (Wechat official account cafe_style) the Kenyan coffee grading system is set up under the government-led policy of managing quality and mentoring coffee farmers. After the coffee is harvested, it is the official unit set up by the government, the Kenya Coffee Bureau (CoffeeBo).
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