The best time to test a cup of coffee is how long after baking the introduction of the most traditional flavor of Kenyan coffee

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Kenya AA Top Carlograph

Kenya Karogoto AA Top

This year is definitely a year of explosion of Kenyan coffee strength, not only new stars like Gondor introduced before, but also some old processors in the presentation of flavor is more delicate, rich. Domestic bean H and P have entered the Carlo diagram of this product, reputation is quite good. But unfortunately, the amount of micro-batch is not much, be careful out of stock issues.

This time the Carlo plot is a batch of bean quotient P-progression. The price is not high, is noble not expensive Kenya AA. The cultivation altitude is also high, about 1800 meters, and the production area belongs to Nyeri. The varieties are Kenyan mainstream SL28, SL 34. According to the green bean vendor, the cup test flavor in addition to the traditional blackcurrant and other dark fruits, sugar sweet, citrus and apricot refreshing flavor.

This time took 450g for testing, beans although known as AA Top, but the size of the beans is still a bit uneven, but the water content seems to be well controlled, at least the range of 10-12 can not run away. Take 100g and pick out 6.6 g of defects, mainly shell beans, irregularly shaped beans, and a few white dehydrated ones. Generally speaking, the quality is good. 450 grams. 415.5 grams left. Set a baking goal to add a little more sweetness to the beans at the end of the burst.

Since this baking is intended to be sweet, expect a slight pull at the end of baking. The temperature of the beans was set at 170 ℃, the temperature returning point at 1:05 was 94.6 ℃, and the beans at 11:55 were about 206.5 ℃. The finished weight of baking was 356.5 g.

Flavor was tested at 24 hours. After grinding, the dried aroma has obvious brown sugar sweetness and rich fruit tones. 15g with water temperature 92 degrees, 210cc of water, steamed wet fragrance in addition to sugar sweet aroma, dark purple fruit aroma gradually emerged. On the palate, plum-like fruity tones, dark plum-like acidity, and decisive sweetness at the end. In addition, a small test of sun Ye Jia Xue Fei 40%+ washed Ye Jia Xue Fei 40%+ Carrot map 20% to make espresso. Extract 50cc of 18g at 93.1 ℃. Espresso's lemon and juice layers are comfortable, but the freshness is off balance with foam. Add water to make Americano, lemon aroma, sweet ending is also good, but the body is a little weak. Overall, this carrotu is very good except for the black plum, dark fruit flavor, cleanliness and refreshing feeling of traditional Kenyan coffee.