Introduction of Kenyan AA Ichamama Fine Coffee Bean Information Analysis of Kenyan Coffee Bean Baking

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Ichamama Wet Mill is located in the Othaya Farmers Cooperative in Karuthi District, 1800masl High Nyrei City.

This area not only grows coffee, but also has tea.

Coffee beans are mainly SL28,SL34.

A small amount of Ruiru 11, Batian, Geisha

And the main AA level

In the kenya raw bean rating

They will be ranked by size.

AA,AB,PB is the most common one respectively.

(and AA is the largest size-7-8mm)

Farmers will pick out unripe or overripe fruits by hand after harvest.

Then take the ripe fruit to do the treatment.

Peeling opportunity divides beans into three classes according to coffee density 1-2-3

Grade 1 and 2 will ferment together, but the lower Grade 3 will not be used.

Coffee beans ferment in the shade for 16-24 hours.

After fermentation, coffee beans are washed and graded again in Washed channel.

Finally, soak in clean water from the Gatomoboya River for 16-18 hours.

Coffee beans will be dried on African scaffolding for at least 21 days after washing.

At noon and at night, farmers would cover their coffee beans with cloth to keep them from overdrying.

DETAILS

Location:Karuthi-Kenya

Process:Washed

Varietal: SL-28, SL-34, Batian, Ruiru 11, Geisha

Tasting Notes: Floral,Syrupy, Ribena,Orange

Weight: 200g

Kiambu, Kirinyaga, Nyeri,Thika

These four producing areas can be regarded as the more famous producing areas of Kenya.

And most of the producing areas are above 1300masl.

The varieties of beans planted are mainly Bourbon varieties.

Such as: French mission, the very famous SL28,SL34

As the environment and climate go from bad to worse

The disease resistance of coffee is getting worse and worse.

Ruiru 11 (Hibrido de Timor) finally has a big use.

It's a pity that cup profile is not as rich as SL28,SL34

So Kenya Coffee Research Institute (CRI) has been studying a new variety: Batian.

Batian is named after the highest peak of Mount Kenya

It was announced as early as 2010

The flavor and disease resistance of planting are better than SL series.

But there were not many growers at that time (mainly small holder).

So there is not a lot of discussion.

Until the 16-17 production season

More and more farmers grow batian to get ideal flavor and harvest.

Batian has just become popular in the market.

(when MIKAELA, the runner-up of World brewers cup, won the award for using kenya beans, it once again set off a global discussion about kenya.)

Having said that, it is difficult to find pure batian beans in the market.

Because generally speaking, washing plants will mix different kinds of beans into different batches for sale.

(ALEX, the store manager, is also planning a bean-hunting trip to Africa next year to check it out in Kenya.)

In recent years, the Kenyan coffee market is mainly faced with the problem of production reduction.

With the decrease of output and its quality is not as good as it used to be.

The flavors that are generally available are

(tomato, raisin, plum)

Some Rwanda and Burundi also have similar flavors.

Not the sensational (blackcurrant, libina, changeable berries) flavor

So I haven't purchased kenya for a long time.

Until the beginning of September this year

When blindly testing kenya samples

One of them was found with (floral aroma, blackcurrant, BlackBerry, maple syrup)

And the others are good (blueberries, caramel, raisins)

Look up the data

I learned that the coffee was mixed with a small amount of geisha and batian.

After consideration, it was decided to purchase the section.

Traditionally, Kenyan coffee is exported in a sack of 60kg.

But some batches that are better and less (relative to production)

Will be exported in 30kg vacuum packaging.

And that's exactly what Ichamama is.

In terms of baking techniques

A new idea is used to bring out the flavor of beans more completely.

In sample roasting (sample baking) we found that it can be obtained at a shallow baking degree.

The flavor of flowers, oranges, sugar, etc.

But acidity is not bright and Aftertaste lacks sweetness.

And then with the usual medium baking.

(blackcurrant, grapefruit, chocolate milk)

Although the acidity and sweetness have increased, there is no light baked syrupy.

After much thinking and trial baking,

Get the following profile

Reduce the usual amount of baked beans to (one-third)

In addition, it is usually adjusted faster on the Drum speed (relatively fast speed).

So there is more convection in the use of hot air.

Drop beans with higher hot air and furnace temperature

And bake the future with a big fire.

Let the beans enter the yellow stage earlier than the frying method.

After entering yellow stage, slow down the speed.

Lengthen the rhythm of the middle and back.

Improve the taste and sweetness

Finally, turn it to a small fire when it is close to an explosion.

The stir-fry ends when it is in the middle of the fry

The results show that

Although the taste belongs to medium light

But the aroma, sweetness and flavor are just right.

And the flavor of blackcurrant Ribina is very remarkable.

If you keep the beans for about a week, the flavor will be improved again.

An introduction to the coffee-producing areas of the world: a detailed introduction of the coffee-producing country of Kenya