Martirakali processing Plant in nyeri production area of Kenya introduces how to brew Kenyan coffee.

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Kenya is a model country for the production of fine coffee beans. Coffee was introduced from Britain in 1900. Only traditional Arabica did not have the best bourbon species of SL28 and SL34 in Kenya until 1950. All water treatment methods, graded AA PLUS AA AB system, but this is only the difference of particle size uniformity does not represent the difference in quality, the high quality altitude is 4200 to 6800 feet. From 2009 to 2010, due to the influence of global warming and pathological changes, the output decreased before the price rose, and then the boutique coffee continued to rise with the irreplaceable BlackBerry flavor of Kenyan coffee, making good Kenyan beans at a high price. Larger coffee beans have high wine BlackBerry acid, and can be harvested twice a year. 4-June is the production season, and 10-December is the harvest season of the main production season.

Most of the coffee beans are graded by the Kenya Coffee Bureau and sold at the auction venue. The system of public auction can be traced back to the way of auction before 1934. Kenya has 50 licensed agents who send sample beans to their customers for cup testing. Customers can bid for their favorite coffee at the auction. But this approach seems to encourage intermediary agents to erode farmers' income, so in 2006 Kenya opened 32 more independent sales agents to contact foreign coffee buyers directly without going through auctions. however, these must meet the standards such as the Kenya Coffee Agency's guarantee to the quality Storage Bank before they can be sold. The two systems operate in parallel at the same time, and after several years of development, it is the most transparent auction distribution system. The better the quality of coffee can be measured through the cup to get a better price, so that more cooperatives and farms are willing to join.

Mathira Kariea Martirakalle treatment plant is located in the Nyeri production area in western Kenya. It began operation in 1951 and produced about 3666 bags of 220000 kg in 2011. It is expected to produce about 5800 bags of 350000 kg of red cherries next season. It is a small treatment plant. Only farmers pick fully ripe red cherries by hand, deliver them to the treatment plant immediately on the day of harvest, remove the peel and pulp, and then ferment 16MUE for 48 hours to clean the surface mucosa. This is the key procedure to keep the thick, sturdy BlackBerry sour, and the price of coffee beans is determined here, so more and more Kenyan beans choose to do this important procedure in small processing plants, because only fresh can have good quality.

Qianjie recommended cooking parameters:

V60True 90 ℃ / 1RV 15 / time 2x 390 Ten 20 "