Kenya AASL 28 Coffee Flavors Kenya AASL28 Coffee Flavors
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
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 SL28 did not produce as much as expected, copper 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.
Sweet Potato processing Plant in AA TOP Neri, Kenya
Coffee growers here grow at an altitude of more than 1700-1800 meters above sea level, and are rich in minerals and volcanic soil to make coffee trees grow well. In the manor, two different varieties of coffee trees, SL34 and SL28, are planted. The flowering period of coffee trees is from March to April, and the harvest period is from November to December.
Kamoko has about 1000 farmers working and can handle about 300t coffee beans every year. These farmers will dry the processed coffee beans in the African viaduct for 2 to 3 weeks and turn them manually regularly so that the coffee beans can be evenly exposed. In the Kikuyu language, Kamoko means "sweet potato", so it is named sweet potato in Chinese.
Sweet Potato processing Plant in AA, Kenya
Kenya AA Nyeri Othaya FCS Kamoko
Honey sweet potato factory of Osaya cooperative in AA, Kenya
Flavor description:
Dark plum fruit, sweet citrus, sandalwood, rich acidity, thick and sweet taste
Country: Kenya
Product name: AA FAQ
Grade: AA FAQ
Treatment: washing
Variety: SL 28, SL 34
Taste analysis: dark plum fruit notes, blueberry, blackcurrant, sandalwood, bright acidity, sweet and sour juicy, clean and no grass flavor
- Prev
St. Helena Coffee Bean hand-made parameters Napoleon Coffee Price Flavor introduction
Coffee beans: St. Helena 12g roasting degree: shallow baking water temperature: 91 powder water ratio: 1:15 water injection: 150 (in order to experience the rare St. Helena, I decided to add one-fifth more powder when the powder ratio is the same as the Blue Mountain). After getting ready, steam with 20g water for 27 seconds, the second time with 86g, and then once to 150g, not at the tail end. Flavor: Liuxiang and
- Next
Innovative Flavor treatment of Gaojing Manor in Camominas, Brazil Yellow bourbon Coffee
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) Camo Minas, Brazil. Gaojing Manor Fazanda Alta Vista Super production area-South Minas ★, with the establishment of the Brazilian Fine Coffee Association (BSCA), has changed the way of distinguishing the five provinces in the past, in order to distinguish each geographical environment and microclimatic conditions into different characteristics of coffee.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?