Kenya Coffee roasting record KENYA THIRIKU Kenya AA Coffee characteristics

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Decided to step into the coffee world and seriously learn to taste the flavor of coffee and the beginning of coffee roasting. At that time, the Godfather Coffee Shop had a sun-dried coffee bean from Kenya. The strong sour taste stimulated the taste buds and became an unforgettable flavor in the memory bank of taste buds. So, finally get this "Kenya Thiriku AA" to play baking by yourself! However, this coffee is washed beans, compared to the sun beans, the taste will be cleaner, clearer, super-expected.

Big lovers of individual coffee are full of confidence in coffee-producing countries like Kenya. Not only is Kenya coffee rich in flavor: strong aroma and obvious acidity, especially after Kenya coffee is harvested, it must be uniformly purchased, tested and graded by the "Coffee Board of Kenya, CBK" set up by the government. The coffee grade is distinguished by "particle size". Contains weight and shape appearance as standard and then auctioned. Because of its transparent commercial purchase process, it is deeply loved by sellers.

Kenya's coffee is grown at 1400-2000 meters above sea level, Thiriku is located in the high mountains, is an important boutique coffee producing area, with fertile red volcanic soil, rich Rain Water, good ecological environment and coffee processing technology, and has been certified by the World Rainforest Alliance (Rainforest Alliance).

This time I bought AA grade. To my surprise, it tasted better than the coffee beans I advertised as "AA+" or "AA top" in several coffee shops in China. I thought I was so lucky in buying raw beans! Later, I asked my coffee friends to understand that the above two are not the official grading standards in Kenya, but are presumed to be exporters. Importer? For self-added business factors, just refer to them.

However, don't miss the AA grade coffee! I bought 500 grams of raw beans, only less than 10 defective beans (really! I'm stupid, too! It's perfect! It's a boutique! Definitely a boutique! ) I think I just poured out the raw beans, and after touching them for one round, they were all stored in a glass jar, and the taste of the raw beans was full of fruit aroma. It was super cool. I would like to buy Kenya AA next time!

(in the photo, a small pile in the upper left corner is the defective beans. Just counted carefully, only 7?! )

[drink coffee with the baker]

First baking: hear the sound of the first coffee bean, and then a dense explosion occurs in the next 30 seconds. Because you want to retain the fragrance of flowers and fruit acid, you glide down the bean in about 40 seconds.

After raising beans for 72 hours, the filter paper of the filter cup was washed by hand (water temperature 90 °C, steaming time was 40sec), and the ratio of coffee powder to water was 10g 120ml. The taste of fruit acid is very much like cherry, sour and sweet, smooth taste, great!