Home-baked boutique coffee (3) Kenya

Although as an old neighbor of coffee origin Ethiopia, Kenya did not start its own coffee production until 1893. The first coffee sapling in Kenya was brought by Scottish missionaries from the port of Aden in Yemen. Kenya's coffee industry has been developing since the British colonial period at the beginning of the last century, benefiting from the country's unique geographical and climatic conditions. Coupled with the strong support of the government and the intensive cultivation of coffee farmers, Kenyan coffee has attracted more and more attention of the world because of its excellent and stable quality and yield.

When it comes to Kenyan coffee, Kenyan coffee is best known for its grading (eight grades from AA,AB to PB according to bean size, with finer grades below each) and auction consumption. (the Kenya Coffee Association is responsible for holding auctions, and at the market in Nairobi, the capital, bean sellers must be qualified and sell at a reasonable price.)

This time the beans are AA beans from Gethumbwini Farm. Unlike other Arabica varieties, SL28,sl34 beans are more round and as dense as beads. The taste continues the bright and beautiful acidity of Kenya, which is obviously different from other fine beans, the smell of red wine is looming, the taste of bitter acid is extremely harmonious, and the mellowness is relatively high.

Cup review record

Product name: kenya gethumbwini AA

Cup review date: 2009.9.27

Baking degree: city-

Baking date: 2009.9.21

Country of origin: Kenya

Region: Thika

Farm: Gethumbwini

Grade: AA

Processing method: washing and sunbathing

Logo:

Taste evaluation:

Aroma

Acidity

Bitter taste

Sweet taste

Equilibrium degree

Richness

Equilibrium degree

Alcohol degree

Yu Yun

Synthesis

four

four

three

four

four

three

four

five

Comprehensive evaluation:

The rich aroma of tropical fruits and beautiful acidity are reminiscent of fermented red wine with medium and high alcohol.

The bitter sweetness of chocolate is shown in the long afterrhyme.

Taste characteristics: fruity acidity red wine

About the farm.

Gethumbwini Estate

Coffee:

Gethumbwini Estate AA

Farm:

Gethumbwini Estate

Variety:

SL28, SL34

Handling method:

Delicate washing and elevated bed to dry

Owner:

SOCFINAF Corp.

Small town:

Thika

Region:

South central Kenya, north of Nairobi

Country:

Kenya

Taste characteristics:

Transparent / very strong acidity / bright / high mellow / with aromas of grapefruit, pineapple and blackcurrant

Additional information:

About GETHUMBWINI Farm:

Considered to be one of the best coffee in Kenya, gethumbwini Farm is run by the French company SOCFINAF, which has a history of more than 80 years.

Location:

The farm is located in 40km, north of the capital Nairobi, in the northern part of Thika, about 120km south of Mount Kenya, covering an area of about 1000 acres and coffee cultivation of about 360ha.

Height: 1800 m (6000 ft)

Annual rainfall: 1000mm (mainly concentrated in two rainy seasons)

Average annual temperature: 15 mi 26 degrees Celsius

Soil: red volcanic soil

Handling method:

Gethumbwini Farm has its own advanced facilities and tools, has 100 long-term workers and employs 200 temporary workers to harvest during the harvest. After being picked, the coffee is delicately washed and dried on an elevated bed, and then placed in a warehouse in good conditions to wait for a graded harvest:

There are two obvious harvest seasons:-the first season is in June and July. The second season is in October and November.