How do you drink bourbon, a French missionary? What is the missionary bourbon?

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Kenya (Kenya) is an important producer of boutique coffee in East Africa, but its output accounts for less than 5% of the global coffee market. It is auctioned every Tuesday in Nairobi, the capital, and exported to all parts of the world. Most of Kenya's coffee comes from small coffee farmers, each with about 0.5-3 acres of farmland, but local law requires farmers under 5 acres to join cooperative organizations. only a small number of local private organizations have the ability to set up estates.

Embu, an important coffee producing area on the southeastern slope of Kenya, sits at an average high altitude of 1650 meters. Nearly 70% of the population are small farmers, most of whom grow tea and coffee. It can be said that almost all coffee comes from local small coffee farmers. The treatment plant has been in operation since 1966 and is located in the foothills of Mount Kenya about 1750 meters above sea level. It carries out post-processing of coffee cherries for coffee farmers in neighboring towns. The annual temperature in the coffee producing area is 12-25 degrees, and the annual rainfall is 1600mm. Due to the fertile volcanic red soil, some farmers also grow tea.

Arabica SL28 and SL34

In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by Scott Laboratories laboratory, were born under a good primary forest ecosystem.

SL28 has a mixed lineage 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 its complex acidity and great sweetness. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain.

Kenyan coffee is graded according to particle size, and the common three grades are AA, AB and PB. AA sizes are 17 and 18 orders; AB are 15 and 16 orders; PB is a small round bean, usually a coffee fruit is made up of two coffee beans, round beans are only one bean in a coffee fruit. Although the classification is not the same, it does not mean that there will be a difference in flavor, but only a difference in particle size.

As we all know, Kenya is a big source of water-washed beans, and solarization is a new attempt in Kenya. The acid value of traditional lemon fruit is suppressed by the aroma of fermented wine, and then it shows that the chocolate is still mellow and silky.

Tanning is a more traditional treatment, although it is not common in Kenya. But this traditional treatment is rare when it comes to the missionary bourbon, an ancient variety of coffee in Kenya. The sun of coffee in front street Kenya Haniya is the French missionary Bourbon, from the West Hanna Manor, in the name of the river that flows through the manor, the local soil belongs to crimson fertile volcanic soil, the Harries family has been growing coffee for nearly a century, rich planting experience, with the local ideal local conditions for the production of coffee, the output has always been a good flavor performance. In addition to the sustainable operation of the coffee industry, the manor owner also focuses on giving back to the local community by donating more than 50 mu of land to Thika City Hall and Wabeni technology research institutions, dedicated to educating children from poor families on practical living skills and improving the living conditions of local people.

Qianjie suggested Haniya cooking parameters:

V60According to 1mm V60According to 15Unix 90 ℃ / time two minutes.

Yellow plum, lemon, brown sugar sweetness, overall balance

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