Introduction to the flavor characteristics of Kenyan coffee from Dorman, AA TOP, Kenya

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Dorman Kenya Kiandu AA TOP

Country: Kenya

Product name: Duomen Keando AA TOP, Kenya

Production area: Nyeri

Grade: TOP

Particle size: AA

Altitude: 1450-1650 m

Treatment: washing

Variety: SL 28, SL 34

The Kiandu of Ji'an du processing Plant is

One of the washing plants in the Mushika Agricultural Cooperative (Mutheka).

The other six contain Kigwandi,Kihuyo

Kiandu,Kaiguri, Chorongi, Muthuaini and Kamuyu

Located on the west side of Mount Mount Kenya, Nieri Nyeri, Kenya

On the east side of the Abadale Mountains

Collection from Mutoiga, Chekuruini

Raw coffee beans from four villages in Karurumo and Karaaini.

Flavor description: floral, BlackBerry, citrus, vanilla, caramel, grape, tea

"Kenya" in East Africa is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level, and the growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees. In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory, were born under such a good environment. According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, 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 did not produce as much as expected, copper and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.