What brand of Kenyan coffee is good? how to brew Kenyan coffee beans? how much is it?

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[Kenyan coffee bean Jamoni is delicately washed for 72 hours]

Country: Kenya

Region: Kirinyaga, Kirinaga

Altitude: 1700 to 1800 m

Soil: volcanic soil

Variety: sl-28,sl-34

Treatment: 72 hours washing

01 | introduction of the processing plant

The Kiangombe factory is 2km from the town of Kimunye in Kirinaga, named after the Kikuyu, Kenya's largest minority group, because there was a large dairy market in the village in the early days.

The Kiangombe factory was built in 1998 and belongs to the Karabe cooperative. The cooperative has more than 6, 000 members, of which the Kiangombe factory is registered with more than 600 small farmers.

The water source for washing treatment at the Kiangombe plant comes from the Mukengeria River, which is then dried on a raised tanning bed for about 20 days according to weather conditions.

02 | introduction of coffee bean producing areas in Kenya

Kirinaga Kirinyaga

Kirinyaga is located on the hillside of Mount Kenya, near Nyeri, famous for its strong flavor, rich layers and solid taste of coffee, and Nyeri is recognized as the two best coffee producing areas in Kenya. Most of the producers in this area are small coffee farmers who join the cooperative, while the cooperative plays an integrated role in providing washing plants, while coffee farmers send coffee cherries to the co-operative's processing plant for raw bean processing.

"Kirinaga". It is the name of Mount Mount Kenya, the highest mountain in Kenya and the second highest in Africa. It is also the local name of Mount Kenya.

The reason why Europeans call it "Mount Kenya" is said to be unable to imitate the local pronunciation "kirinyaga" very well.

Kirinyaga comes from the Kikuyu, which means "white mountain" and is thought to be the place of the gods. The Kikuyu are the most populous people in Kenya, accounting for 1/5 of the total population.

03 | Analysis of raw beans

SL-28 and SL-34 are the two most respected varieties produced by the Scott laboratory in Kenya in the 1930s. The Scott Laboratory no longer exists, but it is now the National Agricultural Laboratory and part of the Kenyan Agricultural and Animal Husbandry Research Organization. Both varieties are bourbon-derived varieties, although from different pedigrees: SL-28 was developed from a drought-resistant variety originally planted in Tanganyika, which is part of modern Tanzania; it is generally considered to be of the highest quality but less productive than other commercial Arabica varieties. SL-34 is a variety originally found near Kabete and performs well at low elevations. Both SL variants showed bronze tender leaves.

04 | introduction to coffee bean processing in Kenya

Kenyan water washing is a cyclic repeated treatment after fermentation. On the day of harvest, the best quality coffee cherries are selected, peeled and fermented. The fermentation time is 24 hours, and then washed with clean river water after 24 hours. Then, it is fermented again with clean river water for 24 hours, and then washed, so it is repeated 3 times for 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72. This treatment allows coffee beans to ferment for a long time at low temperature, so that beans can have a brighter, cleaner but full flavor!

05 | roasting analysis of Kenyan coffee beans

This rich Kenyan coffee bean, due to its high altitude and hard beans, climbed at a higher temperature at first, turned yellow in about 5 minutes, then reduced its firepower into the Mena reaction, and then decreased its firepower again to lengthen the Mena reaction time at 168C. When the first burst begins, it is highly endothermic, so it is recommended to maintain heat at this stage to prevent stagnation. The development of first explosion takes more time, which is helpful to reduce acidity and develop flavor.

Roaster Yangjia 600g semi-direct fire

The furnace temperature is preheated to 200 degrees into the boiler, the throttle is opened at 3J30s, the firepower is adjusted to 140, the throttle is unchanged, the temperature return point is 1`28``, keep the firepower, 4`50` turn yellow, the smell of grass disappears, enter the dehydration stage, the firepower is lowered to 110, the throttle is opened to 4.

7` dehydration is over, firepower is reduced to 80, 7`30 is the appearance of wrinkles and black markings on the bean table, and the smell of toast turns to coffee, which is a prelude to an explosion, so pay attention to the sound of explosion. When it starts to explode at 8`10`, the throttle door is all open. After an explosion, the development time is 2 minutes, when the firepower is reduced to 50 at 188 degrees, the temperature is flattened, and the pot is put into the pot at 193 degrees.

This is a classic Kenyan coffee bean with wet aromas of ripe tomatoes and flowers, imported virgin fruit and apricot flavors, bright acidity, clean palate, medium body, outstanding middle almond flavors, juicy, raspberry and caramel finish, and orange aromas.

06 data of coffee beans brewing in Kenya

Filter cup: V60

Gouache ratio: 1:15

Degree of grinding: small Fuji 3.5

Water temperature: 91 ℃

Brewing and cooking techniques:

Steam with 30g water for 30s, slowly inject small water to 120g for segmentation, then slightly increase the water flow to 225g.

Total duration: 2 hours, 39 years, 15 ".

Sweetness: ☆☆

Acidity: ☆☆

Bitterness: ☆

Alcohol thickness: ☆☆

Yu Yun: ☆☆

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

Kenyan coffee bean brand recommendation

The Kenyan coffee beans baked on Qianjie Coffee are fully guaranteed in terms of brand and quality. More importantly, the performance-to-price ratio is extremely high, a box of 227 grams, the price is only 95 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.