Detailed data of hand flushing temperature, grindability and powder-to-water ratio in Kaili, Kenya

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AB, Karotu processing Plant, Kaili, Kenya

Kenya Nyeri Karogoto AB

National Kenya Kenya

Nyeri in Guoli, a production area

Processing plant Karotu processing plant Karogoto

1800 meters above sea level

Variety SL28, SL34

Cooperative Tekangu FCS

Small farmers, members of producers' cooperatives

Flavor citrus acid, blackcurrant, grape juice, black plum, Hawthorn, smoking, high level of complexity

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, wet treatment plants and cooperatives. Kenyan coffee is mainly treated by washing. Coffee trees are mostly planted in mountainous areas with an altitude of 1400 meters to 2000 meters above sea level. There are Ruiri, Thika, Kirinyaga and Mt in the producing areas. Kenya West, Nyeri, iambu and Muranga. Among them, the foothills of Mt.Kenya and Aberdare are the main producing areas. Kenyan coffee is graded according to particle size and flavor. The particle size of AA, AB and PB,AA is 17 mesh and 18 mesh, and AB is 15 order and 16 order. PB is PEABERRIES. The flavor grade of TOP, PLUS, FAQ,FAQ-- "Fair to Average Quality" will have some slight defective beans, but it will not affect the flavor.

If coffee makers are asked to name several star processing plants in Kenya, Karogoto is one that almost no one will miss. As a matter of fact, not only Karotu, but also the other two processing plants under the co-operative Tekangu FCS of Karuotu, the Tegu processing Plant (Tegu Factory) and the Ngunuru processing Plant (Ngunuru Factory), are also the targets of buyers of boutique coffee bean hunters from all over the world. At the beginning of the season, they will first go to inspect the harvest and processing conditions, and as soon as the output / sample is available, they have to fly to the producing area to test and pick the batch.

Karotu's flavor and quality are very consistent every year, showing the typical Kenyan orientation that everyone is most familiar with and missed, solid and elegant, with a high level of complexity. Citrus acid, blackcurrant, grape juice, black plum, Hawthorn, smoked and other rich flavors will make every sip wonderful.

Hand-made coffee from the Kawri producing area in Kenya. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 90 degrees water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, wait for the powder bed water to reach half, then water injection, slow and uniform water injection until 225g water, finally shake the filter cup to increase the extraction, the ratio of water to powder is 1:15, and the extraction time is 2:04.