What are the flavor and taste characteristics of AA beans washed by honey cooperative in Lili, Kenya?

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What are the flavor and taste characteristics of AA beans washed by honey cooperative in Lili, Kenya?

Roaster: fresh berries, caramel, grapefruit, coffee berries are sweet, bright and juicy, crisp and sweet.

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Introduction of coffee beans

Country: Kenya, Africa (Kenya)

Producing area: Nyeri

Varieties: SL28, SL34

Altitude: 1800 m

Manor: honey Cooperative (The Asali Mugaga Cooperative)

Treatment: water washing (Washed)

Rating: AA Top

Baking degree: medium baking

No country in the world attaches so much importance to the production of high-quality coffee as Kenya, so Kenya can be regarded as the best model student for coffee producers in the world, because all Kenyan coffee must be uniformly purchased and graded by the Kenya Coffee Agency (Coffee Board of Kenya, CBK) set up by the government after harvest. Every Tuesday, the officially established Nenobi Coffee Exchange (the Nairobi Coffee Exchange) is made public in the capital. This open system, managed by the government, encourages more than 570000 small coffee farmers across Kenya to get good prices as long as they are of good quality.

In fact, there is still a lot of support for the efforts made by the Kenyan government. The government provides a large number of small coffee farmers with the knowledge and technology they need to grow coffee, coach nearly 300 agricultural transportation and marketing cooperatives (a bit like Taiwan agricultural production and marketing classes) to better handle raw beans, and the Kenya Coffee Bureau (CBK) invests in the production, quality research, sales and even financial guidance of the coffee industry. It has created the unparalleled charm of the quality and flavor of Kenyan coffee, which is deeply loved by coffee buyers from all over the world. Kenyan coffee is also very popular in Taiwan's coffee market.

Surrounded by Mount Kenya (Mt. KENYA, volcano) and Elgang Mountain (Mt. Among Elgon, the more famous producing areas are Meru, Thika, Nyeri, Nakuru, Embu and so on. The topography of Kenya is complex and varied, with highlands, deserts, canyons and grasslands. Coffee producing areas are spread all over the central and southwest and eastern plateaus at elevations of 1000 to 2500 meters, such as Mount Kenya in the middle and Aberdare Zone in the west, Nyanza, Kasii and Bungoma in the west, and Kericho and Nakuru in the east.

The treatment method of raw bean is mainly water washing, the grading method is graded by particle size, and its practical value is determined by cup test. The highest grade coffee beans are AA (large granulated beans left on the 7.2mm sieve), A (the second largest granulated beans left on the 6.8mm sieve), B (medium granulated beans left on the 6.2mm sieve), C (all small granules less than B), PB (oval granulated beans), and TT and T beans that are too light and too small. Grade An and B beans are mixed and exported, called AB. The Kenyan authorities (CBK) are very demanding on coffee beans, using consistent packaging, coupled with good quality and good texture, so coffee lovers will never forget to enjoy a cup of Kenyan coffee.

In 1930, in order to improve the coffee industry in Kenya, the local Scott Laboratory (Scott laboratories) decided to start with local Kenyan varieties, hoping to cultivate varieties with high yield, disease and pest resistance, greater adaptability to climate change, and adaptable to local soil characteristics. The researchers matched the traditional native Kenyan native bourbon, mocha, Tibica and so on. Cultivate a new SL28, SL34 these two future stars, the flavor has beyond the traditional bourbon fruit acid, citrus, black plum and other strong fruit flavor.

The main coffee tree species were introduced from the northern neighboring Ethiopia and improved by their own varieties. At present, the common varieties are bourbon species (Bourbon), Ken special species (Kents, SL34, SL28), Tibika (Typica) and Ruyilu 11 (Riuri 11). Now about 90% of the coffee varieties are SL34 and SL28. The new variety Batian published in 2007 has not been planted in large quantities. The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. All Kenyan premium coffee is washed, and low-grade products made from sun-dried beans (non-washed buni) are only available for local use.

Kenya is a star producer of coffee in Africa. Although it is geographically close to Ethiopia, the coffee industry has started relatively late. Over the past decade, with the vigorous development of the boutique coffee industry, Kenya has become an important producer of international coffee gluttons. although the overall coffee production accounts for less than 5% of the world's coffee production, the characteristics of the local soil rich in phosphoric acid, the SL series of special varieties, and the unique Kenyan washing are all reasons why Kenyan coffee has become famous internationally today.

Kenyan coffee is generally divided into two sources of production, the first is a very small number of large private estates, and the second is small farmers scattered in the mountains. After harvesting, post-processing and other processes, the Kenyan Coffee Bureau will hold an auction (NCE auction) in Nairobi, the capital, every Tuesday, when buyers and exporters from all countries are snapping up their favorite batches of coffee.

Suggested brewing method (hand brewing pot)

It is recommended to use 15 grams of coffee powder to scale 4.5 murmur5 with a water temperature of about 92 degrees, with a ratio of water to powder at 1:15.

The first water injection steamed for about 30s, the second water injection 120g, the third water injection to 225g, no water in the tail section, and the extraction time was about 2 minutes.

It is recommended to use 25 grams of coffee powder to scale 4.5 murmur5 with a water temperature of about 92 degrees, with a ratio of water to powder at 1:16.

The first water injection steamed for about 30s, the second water injection 220g, the third water injection to 400g, no water in the tail section, and the extraction time was about 4.5 minutes.

Add boiled water according to your taste.