African Single Estate Coffee-Kenya Kiambuala Estate AA Coffee Bean Brewing Parameters Introduction

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Is the best coffee in Kenya AA? What are the characteristics of Kenyan aa coffee? How do you make it delicious?

Kenya Kiambu Yara AA

Single Manor AA of Muyala Manor, Kenya

…… This is called hierarchy ^ O ^ /

Country Kenya (Kenya)

Qianbu town, central province of the producing area (Kiambu)

Manor Yala Manor

Treatment Kenyan washing

Variety SL28, SL34

1732 meters above sea level

A dark red soil with good drainage.

Annual rainfall of 988-1300 mm

Both dry and wet aromas have strong aromas of blackberries and raisins, with purple grapes, blackcurrants, ripe Maogu mandarin, juicy and rich black plums, and the overall texture is like a high-quality Cabernet wine.

Introduction of KIAMBU (Ki'anbu\ Qianbu) production area

KIAMBU: this producing area in central Kenya has the highest coffee growing area in the region. However, some coffee trees at high altitudes can get Dieback and stop growing. This producing area is named after the town of Nakuru. Coffee is grown here in the form of both manors and small farmers, but the yield is relatively small.

Altitude: 1850 Murray 2200 meters

Harvest period: October-December (main production season), June-August (by-product season)

Varieties: SL-28, SL-34, Ruiru11, Batian

AA Coffee Bean Cooking course in Qianbuyala Manor, Kenya

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 91 °C

V60 filter cup, 15g powder, water temperature 95 degrees, grinding 3.5, ratio of water to powder close to 1:15

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 110ml cut off, slow water injection to 225ml

That is, 30-110-85

Specific hand flush [Kenya AA] Yala: 15g powder, medium and fine grinding (small Fuji ghost tooth knife 3.5grind), v60 filter cup, 90-91 degrees water temperature, first water injection 30g water, conduct 30s steaming, injection to 110g water cut off, wait for powder bed water quantity under half and then water injection, slow water injection until 225g water quantity, tail section no, water-powder ratio 1:15, extraction time 2:12.

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Siphon: 4 degree of grinding, water temperature 91 °C

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