Endebess Estate Kenya Coffee Estate Kenya

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Yes, Qianjie knows that many people don't like coffee with particularly obvious acid content. Instead, more people choose coffee with mellow taste and nutty chocolate flavor. Kenyan coffee is coffee that is so sour that you can remember it all at once. Although it is produced as a washed country, it is not without other treatments. After all, washed Kenya is the best known coffee. So sunburned kenya, you know what it smells like? Let's find out!

Kenya

Kenya's climate and geographical conditions provide unique conditions for the growth of high-quality coffee beans. It is located in eastern Africa, with the equator traversing the central part and the Great Rift Valley running from north to south. It borders Somalia in the east, Tanzania in the south, Uganda in the west, Ethiopia and Sudan in the north, and the Indian Ocean in the southeast. The coastline is 536 kilometers long. There are many plateaus in the territory, with an average altitude of 1500 meters.

Kiliniaga Peak (Mount Kenya) in the middle is 5199 meters above sea level, with snow on the top, making it the second highest peak in Africa. It is located in the tropical monsoon area, but affected by its higher terrain, it has a tropical savanna climate and a large seasonal difference in precipitation.

The coastal areas are humid and hot, and the plateau climate is mild. The highest temperature in the whole year is 22-26℃, and the lowest temperature is 10-14℃. Kenya coffee beans are the pillar industry of the local area. Kenya coffee is mostly grown at an altitude of 1500- 2100 meters and harvested twice a year.

Its main characteristic is the distinct fruit fragrance, the common fruit fragrance is citrus. Kenyan coffee mostly has a multi-layered taste and acidity of fruit juice, grapefruit and wine flavors, moderate alcohol.

the Great Rift Valley

The Great Rift Valley, located in eastern Africa, is a geographical wonder formed by the crustal movement of the African Plate 35 million years ago. The Great Rift Valley running through East Africa is the largest fault zone in the world and belongs to the growth boundary.

The Great Rift Valley contains Mount Chelangani and a chain of volcanoes, some of which are still active. Cherang any Hills is one of Kenya's five largest forests and watersheds, spanning three counties.

Andabes Estate is located at the foot of Mount Elgon, an extinct volcano on the border between Uganda and Kenya.

Endebess Estate is located in the northern part of Kenya's Eastern Rift Valley, near the market town of Kitale in Trans Nzoiya County. It has a total land area of approximately 758 acres, of which 248 species are coffee. Natural is provided thoroughly washed with fresh water from the Koitobos River and dried on elevated beds. Depending on weather conditions, it usually takes 21 to 28 days to dry. Beans are rotated at least four times a day.

The rift contains Mount Cherang any and a chain of volcanoes, some of which are still active. Cherang any Hills is one of Kenya's five largest forests and watersheds, spanning three districts namely Trans Nzoia, Elgeyo Marakwet and West Pokot. Endebess Estate Farm is located at the foot of Mount Elgon, an extinct volcano on the border between Uganda and Kenya.

As early as the 1940s, Endebess Estate developed and processed its own coffee as well as small producers nearby. It was once owned and managed by EW D Ollier and sold to Gatatha Farmers Co Ltd in 1976 and again to its current owner and manager Kaitet Tea Plantations in 2011. Kate Plantation values employee welfare and social responsibility. The farm has funded 15 home improvement projects, sponsored two high school students and hopes their social responsibility program will expand once the farm makes more profits. In the short term, Endebess Estate is improving the certification status of its infrastructure.

| approach

This micro-batch of beans is sun-treated, relying entirely on natural weather to give the beans a thick taste and sweetness.

Sun-drying is the oldest and most primitive method of processing coffee beans. Compared to washing, this method of drying coffee is also called "natural coffee" or "sun coffee". The harvested coffee fruits are exposed to direct sunlight for about two to four weeks.

1. Harvest ripe coffee fruit

2. Preliminary selection of impurities and inferior beans

3. Screening floating beans: Pour coffee cherries into the sink. The ripe and full fruits will sink to the bottom of the sink, and the immature or incomplete fruits will float to the surface.

4. sun drying

Remove the ripe coffee fruits from the bottom of the sink and spread them in the sun to dry, reducing the moisture content from 70% to about 10-12%. The fruit should be turned several times a day to air dry evenly and covered at night to avoid moisture.

5. Dehusking: After about two weeks to four weeks of exposure, the outer layer of coffee seeds has dried, and then use a huller to remove the shell.

Kenyan Endebess Estate

Kenya·Andabes Estate

Northern Ritt Valley

Altitude: 1750-1950m

Treatment method: sun exposure

Grade: AA

Varieties: SL28,SL34

| curve analysis

Baking machine Yangjia 800N (baking capacity 300g)

the furnace temperature is 180 DEG C, the furnace temperature is 130 DEG C, the air door is opened 3, the temperature returning point is 1 '42 ", when the furnace temperature is 140 DEG C, the air door is opened to 4, when the furnace temperature is 146 DEG C, the bean surface turns yellow, and the grass smell completely disappears; when the furnace temperature is 166 DEG C, the fire is reduced to 100 DEG C, and the air door is not changed;

7 '25 "when the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee aroma, can be defined as a prelude to explosion, this time to hear the sound of a burst point, to 8' 20" when the explosion began, reduce the fire to 70, the throttle unchanged, a burst after the development of 1 '45 ", 194℃ pot.

Agtron bean color 73.4 (top), Agtron pink 81.7 (bottom), Roast Delta 8.3.

| Cups & Flavors

Flavors: Cherry tomatoes, dark plum, lemon, caramel, cream, black tea

| brew parameters

Recommended brewing method: hand brewing

Filter cup: V60

Water temperature: 90-92℃

Powder water ratio: 1:15

Grindability: medium fine grinding, i.e. fine granulated sugar (grinding BG-5R (Chinese standard No.20 sieve pass rate 60%))

Brewing method: staged extraction. Steaming with 30g water for 30s, injecting water in a circle to 125g with small water flow, stopping injecting water to 227g when the water level drops and exposing the powder bed, removing the filter cup when the water level drops and exposing the powder bed, and extracting for 1.54 seconds.

Flavor: Smell caramel aroma, entry has cherry fruit, dark plum, temperature slightly reduced, lemon acidity, creamy smooth, finish has black tea feeling, return sweet obviously.