The unique flavor of Kenyan coffee Kangunu AA TOP introduces the coffee snapped up by well-known roasters

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Kangunu AA TOP, Kenya

Kenya Kangunu AA TOP

It has been heard that this Kenyan flavor is quite good, unlike the traditional black plum, or dark berry flavor, Kangunu has a very different performance. The Barn, a well-known bakery in Berlin, has also bought this bean. A few days ago, I talked to Brother Wu of Tainan FengCoffee about this bean. He generously divided 500g and asked me to test it to see what different performance could be made with different bean dryers and different techniques under very shallow roasting.

Unlike the familiar producing areas of Nyeri and Kirinyaga, Kangunu comes from Embu, a community south of Nairobi, at an altitude of 1600-1700. According to the bean merchant's cup test description, there are cranberry, strawberry flavor, and bright lemon acid. The Barn's ripe bean cup tastes like apricot, BlackBerry and juice. Depending on the batch, the flavor may be different, it seems that berry flavor and Juicy taste will be the biggest selling point of this bean.

For this baking quantity of 500g, take 100g sample to estimate the defect ratio. Like most Kenyas, there are a lot of shell beans and some incompletely shaped beans. Pick out the defective beans 3.8 g, the beans still look yellowish green, and the moisture seems to be well maintained.

The temperature of the bean is 185 degrees, the baking weight is 481.3g, and the temperature recovery point is about 93.1 degrees in 1 minute, 12 seconds. Because I want to try a shallower baking degree, as soon as I enter the explosion, the bean temperature is 198 degrees. The baking time is 10 minutes 12 seconds. The weight after baking is about 426.4g.

After 24 hours, test, grind 15g, rinse 250g, 93 degrees hot water. The dry aroma can feel the obvious aroma of dried cranberries, accompanied by the aroma of caramel, refreshing like cranberry juice in the mouth, with a hint of fresh cream, sugar sweetness, and a little lime sour in the finish. it is not easy to have such a refreshing, sour performance in the state of shallow baking, but the last time I drank coffee in Tainan Feng was a little more obvious in terms of sucrose sweetness. The richness of the aroma is also quite good. This bean can be said to be good value for money, if you want to try different micro-producing areas of Kenya, this is a very good choice.