Flavor characteristics of Kenyan Coffee beans Teaching Diagram of Coffee extraction steps in Kenya

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Kenyan boutique coffee beans inherit the fascinating characteristics of Yega Xuefei, an outstanding representative of the African continent, full of wild land and hot sunshine. But it also shows a completely different tonality and fragrance from Yega Xuefei. People can't help but admire how rich and varied the fine coffee in Africa is.

Kenya is adjacent to Ethiopia in the north and has a tropical climate. There are two rainy seasons in a year, which is also the coffee bean harvest season. The main harvest season is from October to the end of the year, and the secondary harvest season is from June to August. The producing area is concentrated in the leeward side of the capital Nairobi to Mount Kenya (Mt. Kenya) crescent-shaped, fertile land about 1600-2100 meters above sea level, representing the producing areas of Nyeri, Karatina, Kirinyaga and Kagumo.

Even in recent years, with the political unrest in Kenya and the interests of coffee cooperatives, many small farmers still insist on high-quality control and high-quality products. Coffee fans are still infatuated with it. Unique aroma of Umei acid, citrus, wine-like taste, mixed with sweet sugarcane, strong aroma but elegant. Take a sip, the taste is complex and deep, the level is clear and discernible, full of personality and rhythmic sour aroma, announce to the world the extraordinary nature of Kenyan boutique coffee beans.

The unique charm of Kenyan coffee beans is worth studying. SL-28 and SL-34 are the contributors to the unique aroma of Umei acid. The two bourbon varieties are adapted to the phosphoric acid-filled Kenyan soil, and the scientific community has debated the cause of the unique Umei aroma of Kenyan coffee beans. 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.

Kenyan boutique coffee beans are mainly washed, so the flavor is clean and bright, and the sour taste is more prominent. Among them, AA Top (AA Estate) is the best, followed by AA Plus, AA FAQ (Fair Average Quality), AB Top (AB Estate), AB Plus, AB FAQ and PB (PeaBerry). The performance of these grades of coffee is above the level and is worth tasting carefully.

The equator runs through the alpine rainforest, creating the high-quality sour smell of Kenyan coffee beans. In shallow medium culture (Agtron 65-58), it shows incomparable natural sour fragrance. After a sip, the saliva is born, which makes the hardy people shout Bravo! As soon as you enter Agtron 55 or below, the sour aroma gradually sinks and thickens, and the rich caramel aroma gradually bakes and rises gradually, perfect sour sweet, both strong and harmonious. Espresso add fresh milk, nut flavor burst; add boiled water, open the layers, rich and diverse.

Flavor description: Kenyan coffee beans are characterized by a unique aroma of black plum wine with a blackcurrant-like finish. BlackBerry, eggplant, lemonade, orange honey aromas; lemon tomato, purple grape, white peach flavor; sweet and sour; smooth taste

Suggestion on brewing coffee beans in Kenya

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 91 °C

V60 filter cup, 15g powder, water temperature 95 degrees, grinding 3.5, ratio of water to powder close to 1:15

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 110ml cut off, slow water injection to 225ml

That is, 30-110-85

Specific hand flush [Kenya coffee beans]: 15g powder, medium and fine grinding (small Fuji ghost tooth knife 3.5grind), v60 filter cup, 90-91 degrees water temperature, first water injection 30g water, conduct 30s steaming, injection to 110g water cut off, wait for powder bed water quantity under half and then water injection, slow water injection until 225g water quantity, tail section no, gouache ratio 1:15, extraction time 2:12.

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Siphon: 4 degree of grinding, water temperature 91 °C

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