Professional Evaluation of washing SL28 of Gondor treatment Plant, the Best Coffee in Kenya this year

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AA, Gondor processing Plant, Mulana District, Kenya Coffee

Kenya Murang'a Gondo AA

Kenyan coffee has always been synonymous with high-quality coffee, but since most of them are produced by small batches and small farmers, whenever a good item is found, it will be sold out this year and may not appear on the market the next year. Fortunately, most Kenyan processing plants are highly skilled, otherwise they will fall into the cycle of stepping on mines every year.

Gondor is imported by raw bean merchant P, who first introduced a batch of competition champions in the first half of the year. Sure enough, I also bought 500g bulk raw beans to test. This coffee didn't let me down. I gave it a very high opinion, especially the sour-sweet performance, which is so beautiful that I am looking forward to the mass production batch in the second half of the year. About flavor, raw bean merchants and coffee review talk about very scary, in short, the fruit flavor is rich, sweetness is as high as dessert, but also with rich herbs and cocoa tail. When I got a kilogram of raw beans yesterday, I couldn't wait to bake them.

For this baking quantity of 1000g, first take 100g sample to estimate the defect ratio. The water content is high, the raw bean is green, and the particle size is very average. Pick out defective beans 4.4g, mostly shells, or strangely shaped beans, a common phenomenon in SL28 and SL34. After picking out all the 941g left, we are ready to cook.

The input bean temperature is set at 180 degrees, and the return temperature is about 55 seconds and 85.6 degrees. The initial firepower is small and the heating rate is not fast. The goal is to set an explosive bean temperature of 200.1 degrees. The baking time is about 11 minutes and 00 seconds. The weight after baking is about 795.8g.

After 2 hours of cooking, take 15g to grind, dry fragrance has a rich strong sweet and sour aroma, citrus, red fruit aromas. Injection of 94 degrees 210cc water extract about 160cc, steaming wet fragrance with rich sweet and sour fruit rhyme. The entrance is a bit like lemon tea, with sweet and sour red currant fruit paste, pleasantly surprised by his meticulous texture, slipping across his tongue like silk, and a refreshing and sweet finish.

This coffee is arguably the best Kenyan water wash I've had this year. What's interesting is that the price is not high and it's very fulfilling to bake. Very suitable for holiday morning soak a cup to match NBA, slowly taste the sweet and sour changes at different temperatures.