Introduction to roasting of garden-grade coffee beans in Kathakwa, AA-, Kenya

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Kenya AA- Kathakwa Manor Bean

Kenya is a model country for producing fine coffee beans. Kenya's high-altitude Arabica water-washed beans are one of the top coffee beans in the world. Most of the coffee beans are graded by the Kenya Coffee Agency and sold at auctions. Kenya Coffee Agency is strict in coffee research, development and quality management, and helps poor coffee farmers through excellent auction system marketing to raise coffee prices. And through agricultural education to continuously update and improve the planting technology of coffee farmers to further produce better coffee. High-quality coffee grows along the slopes of the Kenyan mountains, with a height of 4200 to 6800 feet. Kenya, which has a BlackBerry fruit flavor, produces very little coffee, and excellent Kenyan coffee is produced by small coffee farms, which is the target of many coffee bean merchants.

Kathakwa is a small farmer's coffee farm located south of the Kenyan Mountains in the middle of the country (lot number LOT:2040 2009). From the color comparison of raw coffee beans with other Kenyan beans, we can see that Casick manor beans is a Kenyan coffee with strong high-key acidity, which is different from Kenyan beans with low-key style in the past year or two, and the color of raw coffee beans is dark green. (photo by Broger) The proportion of defective and empty shell beans is less than 4%. The new season of Kenyan beans is different from the past, which means that the heavy (usually slightly strong) coffee will not have a thick, elastic, clean and consistent taste, and the aftertaste will develop the sweetness of cantaloupe, which is the most important feature of Kasik Manor beans.

Shallow baking City (fragrance): ground beans with the aroma of camellias, full of rose flowers when brewing, coffee can feel grapefruit peel-like acidity and astringency as soon as the coffee is deliberately retained, the acid will not turn into sweet, the complex and layered tingling feeling remains in the upper jaw, and the aftertaste has the feeling of lemon juice in the mouth. Many friends who do not like Kenyan shallow roasted sour coffee must not like the strong acidity of the coffee, but when you taste Kenyan coffee and experience the perfect change in the acidity of the original fruit, it will perfectly enrich your coffee process. this kind of acid will be your best memory.

Medium baking (general B): ground beans with aroma of peanut nuts, sun-dried orange peel after cooking, acidity of fresh orange juice is not irritating, smooth taste this is Kenyan water-washed bean style, at this time the aroma and taste are in a balanced state, the finish is sweet of citrus and BlackBerry, and the fruit comes back slowly for a period of time. Friends who have just come into contact with shallow roasted Kenyan beans suggest that this baking degree is the easiest to brew a cup of coffee with personal characteristics. Re-baking (general C): the aroma of French chocolate shows a little vanilla acid, the taste has the sweet, thick, non-rigid and elastic taste of banana pears, and the African bean fermentation aroma develops in the aftertaste, with some sour plum flavor after cooling.

Roasted to a deeper baking degree (Full-City+ or dark), these two kinds of coffee beans are the most suitable for re-baking besides Golden Mantenin. The most important thing is that these two kinds of coffee beans have a very strong taste and no bitterness during re-baking. The aroma and sweetness of chocolate cocoa is the main flavor of Kenyan beans. It is very suitable to brew latte cappuccino coffee with Italian (espresso) machine, only with fresh milk without sugar or cream.