Kenyan coffee flavor introduction Kenyan coffee hand brewing

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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, resistance to diseases and insect pests, greater adaptability to climate changes, and adaptable to local soil characteristics. The researchers used traditional native Kenyan native bourbon and mocha for pairing improvement. 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. 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, SL varieties, and local unique Kenyan washing are all reasons why Kenyan coffee has become famous internationally today.

Gaturiri Factory, located in Nyeri, the most famous producing area in central Kenya, established its own washing plant in 1965 and now has more than 900smallholder members; it joined the Banichu Cooperative Union (Banichu Farmer Cooperative Society) in 1996. Kenyan washing: Kenya is located in the equatorial area, but coffee is grown above 1700 meters above sea level, even up to 2100 meters above sea level, and the average temperature is so low that the first stage of water washing and fermentation takes up to 72 hours (usually only 24 hours in normal countries). No more than 48 hours), low temperature fermentation for a long time to get a brighter, cleaner, full flavor The latter part of the drying process, all use elevated mesh beds, the advantage is good ventilation, can avoid contact with the high temperature of the cement ground, so that coffee beans can be evenly dried, the height of the bed and waist, but also convenient for farmers to select defects. Kenya is the first country in the world to adopt elevated net beds.

It is suggested that the filter cup V60, the grinding degree of Fuji 3.5, the water temperature 90 °, the ratio of powder to water 1: 15, 15 grams of powder, 225 grams of water, the total cooking time is 2 minutes.