Coffee from Enbu, Kenya introduces the northernmost Kathangariri of Kenya to Kay San Garry.

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Origin: Kenya

Name of the manor: AA of Kay San Garri treatment Plant in Embu, Kenya.

Treatment: Kenyan washing

Beans: 100% Arabica SL28 SL34

Flavor: green plum red grapefruit willow diced blackcurrant acid unrestrained structure solid fresh coconut water tail rhyme

Baking degree: shallow baking

Altitude: 1900 m

Coffee flavor comes from various nutrients in raw coffee beans, which are thermally degraded into various odor molecular structures under baking, resulting in flavors similar to various aromas. Good coffee beans are naturally rich in aroma, and in high temperature, medium temperature, low temperature, there will be a variety of natural aroma changes, very pleasant, worthy of careful taste.

AA washing plant in Kay San Gariri, Embu, Kenya

Kenya Embu Kathangariri AA washed it.

Green plum red grapefruit willow diced black currant acid unrestrained structure solid

Kenya (Kenya) is an important producer of boutique coffee in East Africa, but its output accounts for less than 5% of the global coffee market. Auction is held every Tuesday in Nairobi, the capital, for export to all parts of the world. Most of Kenya's coffee comes from small coffee farmers, each with about 0.5-3 acres of farmland, but local law requires farmers under 5 acres to join cooperative organizations. only a small number of local private organizations have the ability to set up estates.

Embu, an important coffee producing area on the southeastern slope of Kenya, sits at an average high altitude of 1650 meters. Nearly 70% of the population are small farmers, most of whom grow tea and coffee. It can be said that almost all coffee comes from local small coffee farmers. The processing plant has been in operation since 1966 and is located in the foothills of Mount Kenya about 1750 meters above sea level. It carries out post-processing of coffee cherries for coffee farmers in neighboring towns. Coffee producing areas have annual temperatures of 12-25 degrees and annual rainfall of 1600 millimeters. Due to the fertile volcanic red soil, some farmers also grow tea.

Kay San Garri (Kathangariri) is the only processing plant located at the northern tip of Kenya. Kai San Garry is a self-sufficient processing plant. They leased a large part of the land to a co-operative whose rent is basically paid for the operation of the processing plant all year round. In this way, the percentage of profits can be increased to farmers who produce coffee. The batch was washed with water from nearby currents and dried on elevated African scaffolding after multiple artificial classifications.

Arabica SL28 and SL34

In 1930, the unique Kenyan variety SL28,SL34, bred by Scott Laboratories laboratory and named, was born under a good native forest ecosystem.

SL28 has a mixed pedigree of French missionaries, Mocha and Yemeni Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests. Although SL28 later produced less than expected, copper leaf and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics.

SL34 is similar to SL28 in flavor, except for the complex acidity and great sweetness of the finish, which is heavier, more full-bodied and cleaner than SL28. SL34 has French missionaries, bourbon, and more Tibica blood. Dou looks similar to SL28, but is more adaptable to sudden heavy rain.

Kenyan coffee is graded by particle size, commonly seen as AA,AB and PB.AA 17 and 18 mesh; AB 15 and 16 mesh; PB is a small round bean, usually a coffee fruit is composed of two coffee beans, round beans are only one bean in a coffee fruit. Although the classification is not the same, it does not mean that there will be a difference in flavor, but only a difference in particle size.

Treatment (coffee process)

Also known as natural drying, non-washing treatment, the collected coffee fruit is dried in the sun and shelled, absorbing the taste of the peel and pulp in the process of exposure for a long time, while making the sweetness and alcohol thickness of the coffee fuller, easy to produce unique aroma.

Kenyan washing (Kenyan process)

After starting the process with the general water washing method, first ferment naturally for 12 hours (mainly with a PH value of 4.5-4.8), then wash off 80%-90% of the pectin layer, rinse in natural fermentation for 24 hours, then soak in water for 24 hours, dry and then enter the warehouse. Generally, the standing time of water washing and fermentation varies from 12 to 24 hours, while in Kenya, raw beans are soaked for as long as 48 to 72 hours, so the treatment method is often marked with Kenyan water washing (Kenya Process). Kenya's unique double fermentation washing method will improve the original acidity and cleanliness again, with rich berry tone, solid thickness, high sweetness and lively acidity.