The fair trade association of THUNGARI, a Kenyan Dorman coffee company, introduces in detail

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Kenya Dorman Coffee Company-Sandri (THUNGARI) Fair Trade Association (Fair Trade) Manor beans

Kenya is a model country for producing fine coffee beans. Kenya's production of natural water-washed beans in Arabica at high altitude is one of the top coffee beans in the world. Most coffee beans are graded by the Kenya Coffee Bureau and sold at auction. Kenya Coffee Agency's research, development and quality management of coffee is strict, through an excellent auction system to increase the price of coffee beans to help hard-working coffee farmers. And through education to continuously update the planting technology of coffee farmers to further improve the production of better coffee, these coffee bags marked [AA] indicate that the top quality is also relatively high, and the quality of Kenyan coffee beans is proportional to the price and is very stable.

Kenya, with a BlackBerry fruit flavor, produces very little coffee. These beans are derived from foreign coffee companies founded on fine Kenyan coffee estates or acquired by Kenyan domestic coffee companies. These beans are sold to fixed foreign raw beans seldom enter the auction system.

Dorman, founded in 1950, has many fine Kenyan and Tanzanian coffees. Indigenous Africans with spears and shields are the hallmark of Dorman and the most vivid pattern on the coffee bag. This time, the introduction of Dorman THUNGARI is the representative coffee farm of the Fair Trade Association (Fair Trade) in Kenya, which means that THUNGARI is a just farm that will not exploit farmers and will help farmers build houses, roads and schools to improve the quality of life of coffee farmers, without the need for hard-growing crops to be exploited by human factors.

THUNGARI manor beans were harvested by hand from June to July and from October to December, and then sent to the treatment plant to remove the peel and pulp by natural washing, and the natural sun drying method in which the height of the rack was not in contact with the ground when dry. Different from the defect rate of raw beans in Kenya and the high defect rate of empty shell beans after baking, the overall defect rate of empty shell beans is 2.5% and 3%. The color of raw coffee beans is darker to emerald. The important thing is that the size of coffee beans is consistent with the shape of beans. The Kenyan coffee produced by Dorman is characterized not by the acidity of grapefruit when it is lightly roasted, but by the smell of wild flowers when it turns sour and sweet.

Shallow baking City (fragrance): the sour aroma of imported grapefruit is attractive but not astringent or salty or sour. After the coffee is a little cold, try to sip the aroma of citrus up to the brow. This will make people refreshing, and the acid in the aftertaste of grapefruit will last for a long time. It is recommended that the light-roasted coffee should be stored correctly for 7-9 days, the uncomfortable acidity should be removed to make the original flower aroma and taste stronger and stronger day by day, and each day you will drink the THUNGARI manor beans that change during different periods.

Medium roasting (general B): this roasting degree is not easy to open the difference for coffee beans in Central and South America, but for coffee produced in Africa, this buffer can be used to slow down the acidity and strengthen the aroma. Ethiopian and Kenyan coffee beans are very suitable. The aroma of baked beans in THUNGARI is the most attractive place, jasmine tea or fermented oriental beauty tea is very special, smooth taste with layers of citrus acid is relatively weak, Huigan is very typical of the sweetness of air-dried oranges, which will mask the sweetness of the later surge.

Re-roasting (general C): after the coffee is roasted to the end of the explosion, THUNGARI Manor beans can be heated rapidly to make the aroma a little more lively and a little more caramel, showing the aroma of nuts and chocolate. the sweet and rich taste of taffy maltose is smooth with oleate, and Huigan has the aroma of tropical fruit.

The main reason for roasting to a deeper baking degree (Full-City+ or dark) is to get the rich taste and mellow sweetness of chocolate in Kenyan coffee, but the aftertaste (Huigan) will still have the sweetness of fruit, which is the most suitable for heavy roasting except Mantenin. The formula coffee combined with Central American coffee is a very rich and sweet formula coffee.