Letter of Gakuyuini and Jiagu excellent treatment Factory of Kenya Coffee Kirinyaga Chili Yaga

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Kenya Kirinyaga Gakuyuini AA

Class AA of Chiyaga Jiagu excellent treatment Plant, Kenya

Treatment: washing Washed

Baking degree: shallow baked Light

Name: class AA of Chiriyaga and Shigu Jiagu excellent treatment Plant, Kenya

Baking degree / treatment: shallow medium culture / water washing treatment

Flavor description: red meat grapefruit, vanilla mixed with citric acid juicy and clear, a little western pear tail, sweet and long

Recommended water temperature: 90 degrees

It is suggested that the time for bean cultivation should be 7 / 10 days.

Taste period: it is recommended to finish brewing within three months to avoid the loss of aroma and flavor of coffee.

Coffee roasting process

In the process of roasting coffee beans, as the roasting time lengthens, coffee beans will go through ten processes, through which we can better understand the correlation between coffee flavor and coffee flavor.

Green raw bean stage

Start baking, the temperature rises slowly, and the coffee remains light green, which is not suitable for drinking ❌

Yellow dehydration stage

With the increase of roasting time, the color of coffee slowly changes to light yellow, with the aroma of grass, but the coffee beans at this stage are still not suitable for drinking.

Fueling stage

The water in the coffee beans began to evaporate, producing water vapor.

Primary explosion stage

At this point, you will hear a crisp popping sound. The sugar content of coffee is about to begin caramelization, which is usually used for cup testing.

Light baking stage

At the beginning of the explosion, the coffee beans are in a light baking state, which is commonly called shallow culture, and the coffee beans at this stage are already suitable for drinking ⭕.

Moderate baking stage

After the caramel reaction is about degrees Celsius, the oil begins to seep out, the bean body begins to expand, and the coffee is in a medium culture state.

Middle and deep cultivation stage

Between moderate roasting and second explosion, the taste of coffee is almost sour, and the concentration will be more intense, which is generally called medium-deep culture.

Second explosion stage

The second popping sound is louder than the first one. At this time, the coffee is in a state of deep roasting, which is generally called deep culture.

French baking stage

The color of the coffee has become very dark and close to black, the sugar is exhausted, it begins to smoke, and the structure in the bean body disintegrates, which is called French roasting.

Coke burning stage

Coffee beans have been completely burnt, can not drink any coffee flavor, can no longer drink.

Introduction of coffee flavor

There are many coffee producing areas, even different estates, and most of them fall into the so-called coffee belts, because there are many environmental and climatic restrictions on growing Arabica coffee, and therefore, Arabica coffee is sensitive to climate. Different varieties and the same varieties will produce different flavors of coffee in different environments and climatic conditions.

If you like nutty cocoa,

Try coffee beans from Sumatra, Panama, Colombia, Brazil, Jamaica, Puerto Rico and Dominica

If you like fruit flavor

Consider coffee from Kenya, Tanzania and Ethiopia.

If you like the sweet and sour smell of flowers

Consider Guatemalan and Honduran coffee.