African Kenyan coffee taste characteristics Kenyan sun treatment coffee beans flavor

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Kenya Coffee Ndebes Solarization AA

Kenya Endebess Natural AA

Kenyan sun is less common on the market, probably because of the superior quality of Kenyan washing, coupled with the high loss rate of sun, and the high labor cost. In the past, Kenyan sun was only found in special custom programs of some American soybean manufacturers. Café Import's Ace project, for example, has produced several sun-baked French missionary bourbon. However, the quality has always been unsatisfactory, defective beans, flavor is not as rich as Ethiopian sun beans, but the price is better than Ninety Plus Tchembe.

This Kenyan batch is from bean dealer Y. Very rare, this batch of beans are Kenya's signature SL28 & SL 34. Because it's a long-term crop, the price is much more beautiful than the scarce French missionary Bourbon. SL28 and SL34 are still the main local production varieties, although the Kenyan government has recently actively promoted Ruiru varieties with stronger disease resistance and excellent quality. According to the green bean vendor, cup test flavors include tropical fruit, bright fruit acids, berries, and excellent cleanliness.

This time took 330g for testing, open the package can smell rich fermentation aroma, fermentation technology is quite good. But a pour out to see a diameter of 1.5 cm large stone. Even though the bean grower had warned them that foreign objects like fruit and cotton thread would cause some trouble, they were still scared by the stone.

100g of sample, excluding the big stone, defective beans accounted for about 8 g. Mostly broken, fruit, and shell beans.

Because of the small amount, into the bean temperature dropped to 150 degrees, temperature point fell at about 84 degrees, due to visual moisture content of about 10% of the new beans, heating rate is stable, about 12 minutes 45 seconds 200.8 degrees beans, after deducting the loss weight of about 282 g. After picking out the shells, it should lose another 8 g.

The dry nose has an integrated tropical fruit and some berry aromas, with a clear fruity nose at the beginning, accompanied by lemony sourness, and a rising juice sweetness and fruit wine fermentation at the end. Objectively speaking, it's a good bean, but it's a little bit defective. It's treated a bit like Central American sun, reminds me of last year's Eye of the Sun in Guatemala, and if the defective bean ratio improves, it'll be a great value coffee.