Evaluation-Kenya Carrogoto AATO Karotu Karogoto Coffee roasting experience Cup Test Flavor

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Kenya AA Top Carlograph

Kenya Karogoto AA Top

This year is definitely a year of great explosion of Kenyan coffee strength. Not only are there new stars like Gondor introduced before, but some old processing plants are also more delicate and rich in flavor presentation. Domestic bean merchants H and P have entered the Carlo diagram this item, the reputation is quite good. But unfortunately, the quantity of micro-batches is not much, so be careful about the problem of out-of-stock.

This time the Carlo diagram is a batch of bean quotient P. The price is not high, it is a noble and inexpensive Kenya AA. The cultivation altitude is also high, about 1800 meters, and the production area belongs to Nyeri. The varieties are SL28, SL 34, which are mainstream in Kenya. According to the green bean vendor's information, the cup test flavor in addition to the traditional blackcurrant and other dark fruits, sugar sweetness, but also citrus and apricot refreshing flavor.

This time, 450g was taken for testing. Although the beans were called AA Top, the size of the beans was still a little uneven, but the water content seemed to be well controlled, at least the range of 10-12 could not run away. Sample 100g, pick out 6.6 g of defects, mainly shell beans, irregularly shaped beans, and a few white dehydrated. Generally speaking, the quality was good. 450 grams. 415.5 grams left. Set a baking goal to show a little more sweetness at the end of the burst.

Since this baking is intended to show a higher sweetness, expect to lower the heat slightly before the end of the baking. The temperature of the beans was set at 170 ℃, the temperature of 1:05 fell to 94.6 ℃, and at 11:55, the beans were about 206.5 ℃, and the baked weight was 356.5 g.

Flavor was tested at 24 hours. After grinding, the dried fragrance has obvious brown sugar sweetness and rich fruit tones. 15g mixed with water temperature 92 degrees, 210cc of water, steamed wet fragrance in addition to the sweet smell of sugar, dark purple fruit aroma gradually emerged. After entering the mouth, you can feel the plum-like fruit tonality, dark plum acid, and decisive sweet ending. In addition, we also tried to make espresso with 40% sun-dried yejiashei +40% washed yejiashei +20% carrotu. Extract 50cc of 18g at 93.1 ℃. Espresso's lemon and fruit juice layers are very comfortable to drink, but after adding milk foam, the refreshing feeling is unbalanced. Add water to make Americano, lemon aroma is good, the sweetness of the ending is also good, but the body is slightly weaker. Overall, this carrotu is very good except for the black plum, dark fruit flavor, cleanliness and refreshing feeling of traditional Kenyan coffee.