Special report on Solar Kenya | Bourbon species of French missionaries exposed to the sun at Haniyeh Manor

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[Bourbon, a French missionary in Haniyeh Manor, Kenya]

Country: Kenya

Area: card (Thika)

Processing plant: Haniyeh Manor (ChaniaEstates)

Altitude: 1525 m

Variety: French missionary bourbon species

Treatment: sun treatment

0 1 | Origin description

Coffee is very different from county to county (county) in Kenya. Kenya is divided into 47 "counties" (county).

Coffee in different counties has distinct characteristics. Coffee trees in Kenya are mostly planted at 1400-2000 meters above sea level and harvested twice a year. The growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. For example, Embu coffee characteristics, balance, citrus fruits, chocolate, apples, acidity. Nyeri coffee features, white grape, juicy, grapefruit and small tomato flavor, fruity, as sweet as caramel.

Coffee in different counties has distinct characteristics. Coffee trees in Kenya are mostly planted at 1400-2000 meters above sea level and harvested twice a year. The growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. For example, Thika Kenya Sika Plateau coffee characteristics, balanced, citrus fruits, chocolates, apples, plum acid. Nyeri coffee features, white grape, juicy, grapefruit and small tomato flavor, fruity, as sweet as caramel.

Thika Kenya Sika

Kenya is located in the Kiambu coffee-growing region in the highlands east-central of the Great Rift Valley, with Sika as a secondary area. Located at the foot of the Aberdare Ridge, the soil is red volcanic soil, rich in organic matter. Due to the mild climate and moderate rainfall in the Kiambu region, coffee farmers can harvest twice a year-from May to July and from September to December.

KIAMBU (Giambo)

KIAMBU: this producing area in central Kenya has the highest coffee growing area in the region.

There are some large coffee farms in Kiambu, and small farmers work closely with their cooperative organizations, most of whom have their own processing plants, providing growers with a better choice than buying and selling coffee. Farmers process raw coffee beans in their factories and get a reasonable price at auction.

However, some coffee trees at high altitudes can get Dieback and stop growing. This producing area is named after the town of Nakuru. Coffee is grown here in the form of both manors and small farmers, but the yield is relatively small.

Altitude: 1850-2200 m

Harvest period: October to December (main production season), June to August (by-product season)

Varieties: SL-28, SL-34, Ruiru11, Batian

02 | Manor introduction

The Chania and Oreti estates are the only large and medium-sized private coffee plantations in Kenya, and the Harries family has managed the production of the coffee farms since 1904. The Haniyeh Manor (Chania Estate) and the Oreti Manor (Oreti Estate) are bordered by the Haniyeh River, with dams and reservoirs and nearly 200 acres of land, where forests are planted on the riverbank to protect birds and wildlife.

The landowner BoyceMarquis Allen Harries took over Estates and A.I.R in 2013. Family business (Harries&Son Ltd.). Today, 40 employees work for Boyce, many of whom have served the Harries family for three generations, and employees have their own optional committees that meet monthly to discuss community safety, social and health issues. In addition to taking care of their own workers, the Harries family donated land to the Thika City Council and co-founded the Wabeni Institute of Technology, which teaches practical skills such as clothing, machinery and carpentry to help local residents make a living.

The Story of Harris: this manor has a history of more than 100 years

Haniyeh and Oreti Manor are the only large and medium-sized private coffee plantations in Kenya.

In 1904, Alan Charles Harris arrived in South Africa and came to Kenya. After a comprehensive survey of the country, Allen Charles Plain set up Karamaini Manor in the area that later became Sika. It took him two days to cover the 30-mile journey from Nairobi with donkey carts and porters.

His third son, Aldred Ivan Rule Harris, remained in South Africa and helped support his father financially, eventually joining his coffee business in 1912.

In 1926 Ivan moved to the village of Haniya. This is a mixed farm on the Gania River, holding a small area of coffee.

Here Ivan sets out to discover what can be successfully farmed, trying to use hand cattle, sisal, and pineapple while slowly increasing the total area of coffee. He also bought an adjacent small farm to create real estate because it was today and in the early 1950s, based on his initials, he appointed his business, AIR Harris & Sons Ltd., in 1946, Ivan's son Peter Allen Harris completed his research in New Zealand.

He and his wife Ina (a New Zealander) joined his father in buying a piece of land more than five miles above Haniyeh's top-down ridge of Mount Aberdel. They named it Oretti and built a mixed farm of pineapple, coffee and macadamia nuts.

Peter inherited the operation of the two farms in the late 1950s when his father died. The farm has pineapples, livestock and macadamia nuts, but coffee has become the focus of agricultural management. When Peter died suddenly in 1983, his eldest son and later his only surviving son, David Hugh Allen Harris (B.1947), was appointed to continue the family tradition.

David's nephew Alan Harris, Marquis of Boyce (born 1976), came to join him in 2004, living in Peter's hometown of Oreti. Boyce took over the operation of the two estates in 2013 after David retired, and AIR Harris & Sons Ltd., the family business of AIR Harris & Sons Ltd.

03 | Analysis of raw beans

French missionaries brought bourbon trees to Kenya around 1892-1893. This native bourbon tree species, known as renchMission Varietal (French missionary species), avoids scientific improvements in the planting process and retains the original flavor of bourbon. Chania Estate's unique red volcanic soil, coupled with suitable coffee growth temperature and rainfall, coupled with excellent natural environment, create the unique flavor of French missionaries in Sikahania.

Bourbon species

Tell me briefly what bourbon is. Bourbon coffee was originally grown on the island of Reunion, which was also known as le Bourbon before 1789. Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe.

The propagation route of bourbon species

Introduced to Brazil in 1727 because of its low yield and easy to interfere with diseases, the bourbon species was introduced to Brazil around 1860 via Campinas in the south and rapidly expanded northward to other parts of South and Central America. In Latin America today, although most of the bourbon species have been basically replaced by their varieties (especially Caturra,Catuai and Mundo Novo, etc.), bourbon is still grown in El Salvador, Guatemala, Costa Rica, Peru and other countries.

In Africa, French missionaries known as Spiritan (from the Holy Spirit) played an important role in the spread of the bourbon species. The first church was founded in Reunion in 1841 and a branch was established in Zanzibar in 1859, while from Zanzibar a branch was established in Bagamoyo (Bagamoyo, coast of Tanzania, then known as Tanganyika) and St. Augustine (Kikuyu, Kenya) in 1862, and a branch was established in Bura (Taita Hills, Kenya) in 1893. The establishment of each chapter was accompanied by the planting of coffee seeds from Reunion.

Seedlings cultivated by Bura in 1899 were brought to another French church in Santa Cruz (near Nairobi), introduced to the Kilimanjaro region of Tanzania in 1900, and distributed seeds to local residents who were willing to grow coffee. This is the origin of the so-called "missionary bourbon". Then the Kent species was introduced in 1920. Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

04 | introduction to the handling method

Sun exposure is less common on the market in Kenya, probably because of the excellent quality of Kenyan water washing, coupled with the sun loss rate and high labor costs, which can only be found in the special customized plans of some raw bean merchants. This bean is treated in the sun, which adds solidity and sweetness to the already rich and sour bourbon coffee in the process of exquisite sun exposure. With a limited number of sun batches, this coffee is completely dependent on the natural climate.

05 | Baking analysis

The bean density is medium, the baking power is medium, and the heating rate of growing beans is faster during the baking process, so we should reduce the firepower at 150℃, 160℃ and 170℃ to prolong the Mena reaction time and prevent the beans from heating up too much. The first explosion starts at about 8 minutes and 15 seconds at 186 ℃. At the same time, the firepower is reduced and the throttle is opened to develop the flavor. 194 ℃ at 2 minutes.

Roaster Yangjia 600g semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 170℃ into the pot, the throttle is opened at 3j30s, fire is fired, the firepower is adjusted 140,the throttle is unchanged, the temperature recovery point is 1`28``, the firepower is reduced to 110and the throttle is opened to 4 at 140℃. 4`20` turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower is reduced to 90, and the throttle is kept at 4. The firepower was reduced to 90, 70 and 50 again at 150℃, 160℃ and 170℃.

After dehydration, the bean surface appears wrinkles and black markings, and the taste of toast changes to coffee, which is a prelude to an explosion. Pay attention to the sound of an explosion. When the blast starts at 8`13``, the throttle is all open for 5, and the firepower is adjusted to 30 at the same time. After an explosion, the development time is 2 minutes, and put into the pot at 194 ℃.

Cup Test Results

This coffee tastes good, but it has a high defect rate. Please choose carefully before and after roasting. Dry aromas of sun fermented, dried fruit and vanilla, caramel, vanilla, mixed fruit, solid juice, berry, pineapple and coffee aromas in the finish. The overall performance has a wild African regional flavor, suitable for sipping slowly, complex aroma makes it difficult to give up ~

06 | Cooking data

Recommended cooking method: hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 90 ~ 91 °C

V60 filter cup, 15g powder, grind 3.5, water powder ratio close to 1:15

30g water steams for 30s

When the water level falls, the water flow will concentrate the water along the spiral ribs, and this action, just like the state when twisting towels, will squeeze the coffee particles in the water at once, and in order to maximize the squeezing function, in the control of the water supply, the water level can not exceed the height of the powder layer.

The second water injection also starts from the middle, with a small water column injected into the bottom of the powder layer. In order to concentrate the penetrating force of the water column, the range of movement around the water column should be small, about the size of an one-dollar coin, and then wound out. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

Section: water injection to 120ml cut off water, slow water injection to 225ml, that is, 30-120-75, the total extraction time is about 2 minutes.

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 90 °C

Hand punch: 3.5 degree of grinding, water temperature 91 °C

1. Weigh 20 grams of beans, the size of ground sugar, the ratio of powder to water is 1:15.

2. Preheat the kettle with water, then pour out; pour the coffee powder into the kettle.

3. Pour the hot water at 89 degrees to start the clock. Stir gently after pouring water to make sure all the coffee powder can be soaked.

4. After four minutes, slowly press down the pressure bar and pour it out.

Front street Kenya Kenya sun French missionary bourbon planted fresh boutique beans at Sikachania Manor

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