Kenya Coffee Sika area introduces Mugaga Mugaga Cooperative Asali Honey processing Plant Baking

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(Kenya Thika Asali Mugaga Cooperative)

Treatment method: washing method

Baking degree: baking in shallow

Flavor description: you can feel the mellow feeling of considerable weight at the entrance, with obvious BlackBerry tonality as a whole, raising beans for about ten days, with aromas of walnut, spice and blackcurrant, and roughly sour flavors of passion fruit and kumquat. BlackBerry, Hawthorn and orange rich fruit tone, mellow feeling quite thick and full! The whole is like tasting German fruit tea with rich layers.

The words of the bean baker

The Kenya of this honey farm has dark berry notes and rich fruit flavor, which is close to the established impression of Kenya. In order to distinguish it from the Kenyan round beans from another kii processing plant on the shelf, we will slightly extend the baking time and retain its fruity flavor while adding an aftertaste to allow the juicy coffee to stay in the mouth for longer.

It is recommended to cook at a water temperature of 92 degrees. In order to avoid bitterness, the upper limit of boiling or soaking time is 3 minutes.

Introduction of the country of origin

Source: Map of Africa with Countries-outline by FreeVectorMaps.com

Kenya's coffee industry started later than Ethiopia. It was planted in the 19th century, but it was stagnated because of political instability. However, its unique altitude (1600-2100 m), latitude (within 10 degrees of north and south latitude), volcanic geology and unique varieties of SL28 and SL34 still give Kenya a place in the coffee industry. Special smallholder planting culture also makes Kenya unique. Superb Kenyan-style washed coffee is also a credit, making it the second largest coffee producer in Africa.