What are the taste and flavor characteristics of PB washing at Machina Manor in Chiambu, Kenya?

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What are the taste and flavor characteristics of PB washing at Machina Manor in Chiambu, Kenya?

Production area: Kiambu, Ruiru village

High acidity

Clean and clear lines

The most solid and rich taste is like the weight of an African elephant!

Full of fruit tonality and floral aroma

Green plum, Hawthorn, black plum, temperate fruit (BlackBerry, cherry). Wait

Violets, roses.

The rhyme is long.

Black sugar, smoked candied fruit, cork, flower fragrance.

Machana Manor (Machiavella 39 domestic Chana Estate) +

Meaning "Afternoon" (afternoon), it is the largest and most extensive coffee plantation in Kenya.

Today, Marchana Manor has 906 hectares of land and 442 hectares of coffee.

There are 2000 kilograms of raw beans per hectare, employing 350 employees and setting up a primary school.

With the inheritance and accumulation of the experience of the ancient manor, the planting, harvesting and handling of the manor are very rigorous. The beautiful mountains and beautiful coffee trees are still the classics that can not be missed when looking for beans in fine coffee all over the world.

Producer: Machana Estate Manor Marchana

Varieties: SL28, SL34, K7, R11

Altitude: average 1750 m

Grade: PB Kenyan washing

Harvest: Nipple A

Since we are looking for Kenya that is a perfect match for summer.

You can't miss this old manor.

Another specially selected round bean -!

DSC04007 (1)

This batch is produced from MaChana Estate, the largest manor in Kenya, with flavor features: Wumei, Wumei,

Purple fruit notes, blackberries, plums, raisins, blackcurrants and a sweet finish

Strong smell of chocolate syrup.

Introduction:

The history of coffee cultivation in Kenya dates back to the end of the 19th world, and coffee trees were introduced from neighboring Ethiopia in the north.

After the improvement of our own varieties, the common varieties are bourbon (Bourbon) and Ken (Kents).

SL34, SL28), Tibika (Typica) and Luli 11 (Riuri 11).

The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques.

Chemical pesticides or herbicides are rarely used. Kenyan premium coffee (AA Plus, AA, AB, PB)

They are all washed, and the low-grade products of non-washing sun beans (non-washing buni) are for local use only.