How does Kenyan Micro-batch Series KarogotoAA Coffee affect the Flavor of Kenyan Nyeri Coffee

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Kenya's boutique coffee industry is different from the general, mostly in the form of a combination of small farmers, wet treatment plants and cooperatives. Farmers will send the harvested coffee cherries to nearby processing plants or cooperatives in the shortest possible time. At the same time, cooperatives also regularly send staff to tutor local farmers to ensure that each producer has professional planting skills to maintain the quality of coffee. They fly to Kenya every year to select the best batches of the year from all regions of Kenya in the capital Nieli.

Karoguto AA TOP Kenya Karogoto AA TOP, Kenya

■ country: Kenya

■ producing area: Nyeri

■ altitude: 1700 m

■ treatment: washing

■ level: AA TOP

■ varieties: SL28, SL34

■ flavor description: black plum, black jujube, kumquat, Hawthorn, candied fruit, honey sweet, Body thick and smooth

Karogoto Water treatment Plant, Tegu Water treatment Plant and Ngunduru Water treatment Plant are part of the TEKANGU Farmers' Cooperative, located in the town of Karatina (Karatina), 20 kilometers south of Mount Kenya and 20 kilometers southeast of Nieli, under the jurisdiction of Neri County in the central province. The treatment plant currently has 1054 farmers, 201 acres of cultivated area, annual rainfall 1500MM, average temperature of 12-27 degrees, fertile volcanic red soil, rich mineral phosphorus and good soil drainage. The local farmers, the Kikuyu Tribe, harvest the full-ripe fruit and wash it, then slowly dry it for 2-3 weeks to 10-12% water before sending it to the nearby Sagana dry treatment plant for shelling.

Kenya, located in East Africa, is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers, wet treatment plants and cooperatives. Kenyan coffee is mainly treated by washing. Coffee trees are mostly planted in mountainous areas with an altitude of 1400 meters to 2000 meters above sea level. There are Ruiri, Thika, Kirinyaga and Mt in the producing areas. Kenya West, Nyeri, iambu and Muranga. Among them, the foothills of Mt.Kenya and Aberdare are the main producing areas. Kenyan coffee is graded according to particle size and flavor. The particle size of AA, AB and PB,AA is 17 mesh and 18 mesh, and AB is 15 order and 16 order. PB is PEABERRIES. The flavor grade of TOP, PLUS, FAQ,FAQ-- "Fair to Average Quality" will have some slight defective beans, but it will not affect the flavor.

If coffee makers are asked to name several star processing plants in Kenya, Karogoto is one that almost no one will miss. In fact, it is not only Carlo Goto, but also the other two processing plants under the cooperative Tekangu FCS of Karoguto, the Tegu processing Plant (Tegu Factory) and the Ngunuru processing Plant (Ngunuru Factory), are also the targets of buyers of boutique coffee bean hunters from all over the world. At the beginning of the season, they will first go to inspect the harvest and processing conditions, and as soon as the output / sample is available, they have to fly to the producing area to test and pick the batch.

Carragoto is not only popular with the third wave industry in the United States, but also loved by Scandinavian bakers. Tim Wendelboe/Nordic Approach raised $3500 (http://nordiccoffeeculture.com/tim-wendelboe-oslo/) in a single day when he raised money for a new sunscreen for Tekangu FCS in 2010, which marks its third anniversary.

The flavor and quality of Carragoto are very consistent every year, showing the typical Kenyan orientation that everyone is most familiar with and missed, solid and elegant, with a high level of complexity. Rich flavors such as citrus acid, blackcurrant, grape juice, black plum, Hawthorn and smoky taste will make every sip wonderful.

Kenya AA Carlo Goto: 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, water 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.