Introduction to the Flavor characteristics of Kenyan Coffee in the Cooperative of Kirinyaga Province, Kenya

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Basic data

Country: Kenya

Production area: central province, Central

Cooperative: Ngariama Farmers Co-operative Society (Cooperative)

Series: AA

Variety: SL28 and

Altitude: 2000 m

Harvest time: February 2016

Treatment: washing and fermentation, African scaffolding in the sun

Dry fragrance: delicate sweetness and changeable berry flavor

Wet fragrance: floral, BlackBerry, creamy fragrance

Sipping: good cleanliness, rich and delicate, red currant, obvious sweetness, chocolate, European rhubarb with obvious and delicate acidity, smooth touch, changeable flavor, long-lasting finish, long-lasting finish of raspberry and sweet chocolate.

This batch of Kaiwangji selected AA (KamwangiAA), from Kirinyaga province in central Kenya, is a coffee directly related to Osher and is produced by the NFCS Cooperative. For the latest arrival batch of 2016

The NFCS cooperative, whose full name is Ngariama Farmers Co-operative Society and has 608 members, is only a medium-sized cooperative in this region. Most farmers are located in volcanic areas at an altitude of 2000 meters, and the coffee produced is famous for its strong berry style. This batch is a direct purchase batch specially prepared by NFCS for Osher.

NFCS from the capital Nairobi about 130km, from the capital along A2 to the mountain after the turn B6, the road is not far. The geographical location is similar to Nyeri, which belongs to the so-called central Kenyan province, with convenient transportation and road facilities. NFCS is an ideal place to grow SL34 because of its high altitude and fertile soil.

Altitude is not a problem for many water-washed beans in East Africa, especially Ethiopia and Kenya, which are located in the East African graben. Generally speaking, the producing areas are more than 1500 meters high, while the NFCS is almost 2000 meters. The small farmers in their villages are good at picking ripe and high-quality fruits and have excellent fruit tree management concepts.

We first bought Kaiwangji in 2010, and we have switched to vacuum packaging for 2016 batches, but the following gunny bags (shot in 2010) can still show the focus of direct batches.

The words Kamwangi and grade AA are on the top of the sack, and the harvest date 2010 DEC (December). The exclusive batch of Orsir Coffee is marked below the sack, and the bottom of the sack is marked with Specialty lot (boutique batch):

In the NFCS cooperative, when the coffee cherries are ripe, the members will pick the ripe cherry fruits by hand, and then remove the peel and flesh in the cooperative's processing plant on the same day, wash them and start fermentation operations. Kenya's washing and fermentation has always been a model, with only high-density fruits selected in batches after the receiving station as the most important batch. AA of this batch is the representative batch of NFCS Cooperative 2016, with good cleanliness, clear acidity and full and delicate flavor.

The following are the basic information and cup test flavor of this batch of Kaiwangji, Kenya:

Baking degree: start the pot in the middle of an explosion (Osher M0 baking degree), baking time 12 minutes.