Introduction of hand-flushing Flavor of Honey processing Factory of Asali Asalia Cooperative in AA Sika, Kenya

Introduction to AATOP Origin and Cooking of Honey processing Plant of Asali Asalia Cooperative in Sika, Kenya

Kenyan coffee has many followers in the boutique coffee industry, and Kenyan AA has an extraordinary popularity. Kenyan coffee, known as the "Cup of connoisseurs" (Connoisseurs'Cup), is famous in the coffee industry for its rich aroma, bright and vibrant acidity, full and elegant mellowness and red wine flavor. Caffeine in different producing areas has its own subtle flavor due to the difference of microclimate.

Kenyan coffee varieties

Bourbon Bourbon was first brought to Kenya for planting. In the 1950s, the then agricultural research institution ScottLaboratory selected two excellent hybrids, SL-28 and SL-34, through unremitting efforts, subverting the long-standing prejudice of artificial breeding without excellent natural varieties. SL-28 and SL-34 help Kenyan coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mochas and Yemens Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests.

Although the yield of SL28 was not as high as expected the copper leaf color and broad bean-shaped beans have great sweetness balance and complex flavor as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.

Coffee growing area

The coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. It is most famous for seven major producing areas, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of Mount Kenya, with the main producing areas such as Nyeri and Ruiru in the middle.

Kenyan coffee processing

Large farms usually have independent treatment facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires the whole family to deploy and even hire workers during the harvest season. The fresh fruit of the picked coffee needs to be delivered in time to the cooperative-owned coffee processing plant for pulping, which may be carried by ox carts, pick-up trucks or trucks. After peeling, Parchmentcoffee is briefly kept in the cooperative's processing plant and sent to a privately owned factory for shelling treatment.

Kenyan coffee grade

Kenya is a well-known producer based on the size of coffee beans. It is usually divided into nine grades, according to the bean type, there are PB (round beans, accounting for about 10% of the total output), in addition, there are E (elephant beans), AA, AB, C, T, TT, MH, ML according to size. The best coffee grade is bean-shaped berry coffee PB, followed by AA++, AA+, AA, AB and so on.

Flavor description:

Strong dry and wet aromas of lemon and plum, shallow baking with floral, lemon and other amazing aromas, fresh citrus, lime, comfortable wood texture of sage, sweet and sour plum juice and candied fruit, caramel aroma at the end.

Suggestion on practical parameters of hand punching

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.