Makwa Coffee Manor details the recommended flavor changes in AA roasting in Kenya

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

AA-Makwa Manor, Kenya

Kenya is a model country for the production of fine coffee beans. Coffee was introduced from Britain in 1900. Only traditional Arabica did not have coffee trees until 1950. Now Kenya's best SL28 and SL34 are bourbon species. Larger beans with high wine BlackBerry acid can be harvested twice a year in April-June and October-December is the harvest season.

Most of the coffee beans are graded by the Kenya Coffee Agency and then sold at the auction venue. Kenya Coffee Agency's research, development and quality management of coffee are strict. The system of public auction can be traced back to 1934 and the agent system is adopted. About 50 licensed agents in Kenya send sample beans to their customers for cup testing. Customers can bid for their favorite coffee at auction, which seems to encourage intermediary agents to erode farmers' income. as a result, in 2006, Kenya opened 32 independent sales agents to directly contact foreign coffee buyers without going through auctions, but these can only be sold to meet standards such as the Kenya Coffee Agency's guarantee for quality storage banks, and the two systems operate in parallel. After decades of development, it is the most transparent auction distribution system. The better the coffee is, the better the auction price can be, so that more cooperatives and farms are willing to join. However, I think the latter can contact farmers directly to get first-hand information.

AA PLUS, AA and AB are only the differences in particle size uniformity and do not represent differences in quality. High-quality coffee grows at a height of 4200 to 6800 feet along Kenya's alpine slopes. Coffee production decreased in 2009-2010 due to global warming and coffee disease, resulting in a high price of coffee in Kenya. It was originally expected that prices would fall when production reached its peak in April-June. However, as the coffee futures index continues to rise and the irreplaceable flavor of Kenyan coffee, Kenyan coffee prices remain high.

The uniformity of large coffee beans is high, and the acid quality is the same when shallow roasting without messy taste.

Kenya's Makwa farm is located at 1700 meters above sea level in Gatukuyu in the Thika producing area. The coffee grade AA tree species is SL 28. After the water treatment, it is dried on a sieve. Makwa and other farms in the area are located near the equator. This climate gives them two harvests a year. The Makwa is an early harvest, blossoms after the short-term rainy season in October-November, and accounts for 25% of the farm yield in May-August.

Light baking end (City): dry aroma of cinnamon and star anise after grinding beans, full of rose perfume when brewing, clean, bright and complex taste, sweet fruit of white pomelo, strong acidity of grapefruit with thorns in the mouth this is good Kenyan bean, the acidity of grapefruit remains in the mouth for a period of time.

60 seconds after baking (Full City-): this baking degree has a fragrant woody aroma, emitting the scented tea aroma of chamomile when brewing, the very fine and deep acidity of citrus acid has no thorn and spicy feeling and has a smooth maple syrup feeling, the coffee has the sweet fruit of white grape and the sweetness of citrus jam candied fruit.

Re-baking start (Full City): Kenya Makwa Manor is really not suitable for heavy baking because he is a really good Kenyan bean that weakens his strongest acidity when heavy roasting, but fresh fruit is rare, after grinding the beans is the aroma of hazelnut chocolate, cooked with the ripe aroma of roasted oranges, coffee beans are extremely fresh and bright after brewing, representing that the coffee beans are new, and the taste is elastic, complex but not rich. The subtle fruit acid will not disappear as the coffee cools, and the aftertaste of cocoa is sweet and smooth.