Kenyan AA Top Chiandu Cooperative Kenyan Coffee characteristics Kenyan coffee suitable for hand brewing

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Kenya AA Top Kiandu, AA Top Chiandu Cooperative, Kenya

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Producing area: Nyeri Nieli

Varieties: SL 28 and SL 34

Raw bean treatment: washing and fermentation, African elevated sun exposure

Manor record:

2008 Runner-up in the evaluation of Japan Jiawei Fang Shuk Mikatajuku Group (MG)

Baking: medium baking Medium Roast

Show the best balance of Kenyan coffee, charming berry aromas and sour taste of ripe fruit, strong and full-bodied taste.

Flavor:

The dry aroma of ground beans gives off sweet aromas of honey, caramel and cream, while the aromas of berries become lively when cooked; the entrance is bright and varied, just like fruit tea without added sugar; the sweetness of the end of ripe fruit acid to cranberries stays in the mouth.

Nieli is located in the Aberdare Mountains to Mount Kenya (Mt. The promontory between Kenya, with an average elevation of more than 1500 meters, has fertile soil and shade trees such as Grevillea, Macadamia, Eucalyptus, etc., making it an important boutique coffee producing area in Kenya. Mutheka Farmers Cooperative Society is a large farmers' cooperative in this producing area, whose members include nearly 2, 000 farmers. It began to grow coffee in the 1950s, each farmer takes care of more than 300 coffee trees. There are seven raw bean processing plants in the cooperative: Kiandu, Kihuyo, Kaiguri, Kigwandi, Chorongi, Muthuaini, Kamuyu.

The Kiandu processing plant is located in the village of Kiandu, where five nearby villages send ripe coffee cherries picked by hand that day for processing. Use clear river water to wash and ferment to highlight the bright and clean flavor, then put the pods on the "African scaffolding" to dry, diligently turn the coffee beans, so that the hot sun evenly reduces the moisture content. Delicate homework is Kiandu's commitment to coffee quality and provides farm improvement subsidies, technical guidance and child tuition loans to improve the lives of local farmers and to produce better coffee.