Kenya selected batches | AA grade NFCS cooperative coffee beans in Kamwangi production area of Kirinyaga province

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Kenya selected batch | Kamwangi production area of Kirinyaga Province AA Grade NFCS Cooperative Coffee Bean Flavor?

Kenya has no shortage of excellent lots, but the harvest has shrunk sharply, with many buyers chasing after price, leading to a rise in transaction prices and record transaction rates almost every week, causing the Sub-Government Coffee auction Bureau (CBK) to rest early because there are no beans to sell in April this year, which is unprecedented. It was not until the recent listing of fly crop (minor sporadic harvest period) that CBK opened again. At the beginning of the 2010 main harvest period, we immediately learned of this important message and rushed to the production area to set up a purchasing and cup testing pipeline.

Excellent Kamwangi AA boutique comes from NFCS cooperative Kirinyaga province in central Kenya and is produced by NFCS cooperative. The harvest time is 2010-2011. The NFCS cooperative, whose full name is Ngariama Farmers Co-operative Society and has 608 members, is only a medium-sized cooperative in this region. Most farmers are located in volcanic areas at an altitude of 2000 meters, and the coffee produced is famous for its strong berry style. This batch is a direct purchase batch of NFCS. NFCS from the capital Nairobi about 130km, from the capital along A2 to the mountain after the turn B6, the road is not far. The geographical location is similar to Nyeri, which belongs to the so-called central Kenyan province, with convenient transportation and road facilities. NFCS is an ideal place to grow SL34 because of its high altitude and fertile soil.

For many water-washed beans in East Africa, altitude is not a problem, especially Ethiopia and Kenya, located in the East African graben, generally speaking, the producing areas will be more than 1500 meters high, while the NFCS is almost 2000 meters, slender and distant aroma, are the common characteristics of this ultra-high altitude high-quality beans, but the flavor is different

Selected batches of Kamwangi AA boutique. The coffee is directly related to Osher and is produced by the NFCS cooperative. There are words Kamwangi and grade AA directly above the sack, and there is also a very important harvest date DEC 2010 (December). The exclusive batch of Orsir Coffee is marked under the sack, and the bottom of the sack is marked with Specialty lot (boutique batch).

In the NFCS cooperative, when the coffee cherries are ripe, the members will pick the ripe cherry fruits by hand, and then remove the peel and flesh in the cooperative's processing plant on the same day, wash them and start fermentation operations. Kenya's washing fermentation has always been a model, with batches and only high-density fruits selected after the receiving station as the most important batches. AA of this batch is the representative batch of NFCS Cooperative 2010-2011, with excellent cleanliness and flavor in the 10-11 harvest season, and the large particle size of excellent batches and AA is also less than in previous years. This batch belongs to the selected batch collected in December 2010.

Basic information and cup flavor test report of Kenya Kamwangi AA:

Country: Kenya

Production area: central province, Central,Kirinyaga

Cooperative: Ngariama Farmers Co-operative Society (Cooperative)

Member: 608

Marked: Kamwangi AA

Series: AA

Varieties: SL 28 and SL 34

Altitude: 2000 m

Harvest time: December 2010 (main harvest season: October-January)

Treatment: washing and fermentation, African scaffolding in the sun

Marked: Orsir Coffee, Specialty lot

Cup test report:

Dry fragrance: flower, honey, berry, caramel sweet

Wet fragrance: a variety of sweet, floral, BlackBerry, caramel, cream fragrance

Sipping: good cleanliness, rich and delicate, famous black berries, blackcurrant, black cherries, obvious sweetness, red wine, high-quality raw chocolate, delicate acidity and sweetness, smooth touch, good jaw fat coating, drupe sweet, changeable flavor, long-lasting finish, black berries and sweet chocolate blend.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.