What is the flavor and taste of coffee from Gachatha Gachasha processing Plant in Nyeri, Kenya?

Introduction and description of coffee flavor and taste of Gachatha Gachasha treatment plant in Nyeri, Kenya

Kenya is a country that produces fine coffee. Only the traditional Arabica was introduced from Britain in 1900, and it was not until 1950 that the best bourbon variants of SL28 and SL34 appeared in Kenya today.

Most of the coffee beans are graded by the Kenya Coffee Bureau and then sold at the auction venue. The system of public auction can be traced back to 1934, and the auction method adopts the agent system. Kenya has 50 licensed agents who send sample beans to their customers for cup testing, and customers can bid for their favorite coffee at the auction. But this approach seems to encourage intermediary agents and erode farmers' income, so in 2006 Kenya opened 32 more independent sales agents to contact foreign coffee buyers directly without going through auctions. but all of these have to reach the quality of the Kenyan Coffee Board? Storage? Only standards such as bank guarantees can do so. The two systems operate in parallel at the same time. After several years of development, they are the most transparent auction distribution system. The better the coffee quality is, the better the price can be measured through the cup, so that more cooperatives and farms are willing to join. However, I think the latter can contact farmers directly to get first-hand information.

Graded AA PLUS,AA, AB system, but this is only particle size and uniformity, does not represent the difference in quality, high-quality altitude of 1600 to 2300 meters, 2009-2010 due to global warming and pathological changes, output decreased to get a high price, Kenya coffee irreplaceable BlackBerry strong flavor, making good Kenya beans at a high price, can be harvested twice a year, April-June is the second production season, October-December is the main harvest season.

The Gachatha Gachasha treatment plant collects raw beans grown by about 750farmers nearby, with an average of 200 coffee trees per farmer, which is treated with traditional Kenyan washing. The biggest feature of this place is that the shade is dominated by banana leaves, with fresh peach blossom aromas, cream and wild flower honey taste, red currant, kumquat acidity, acidity is the focus of Kenya.

Property Characteristics: farm characteristics

Farm Farm: Gachatha Gachasha treatment Plant

Grade level: AA

Country countries: Kenya Kenya

Region: Nyeri Central Dashan area

Altitude altitude: 1750-1900m

Farm Size farm size: small coffee farmers who grow in small areas.

Soil soil: Red Volcanic Loam soils volcanic clay

Harvesting Method:Hand picked is harvested by hand

Coffee Characteristics: coffee characteristics

Variety varieties: SL 28, SL 34

Processing System treatment: Full Washed washing drying on African viaduct

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: fresh peach blossom, a variety of flowers, caramel, brown sugar

Acid: kumquat, red currant, strong BlackBerry acid