Kenya Karogoto Karlotu Coffee Bean Story _ how to bake Kenyan coffee beans?

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Tim Flavor Note: 'this is one of my favorite Kenyan coffee. The flavor of coffee from Korogoto is always particularly clean, with floral aromas and strong blackcurrant flavor, because most local farmers still grow SL28 varieties and have received a lot of solid agricultural training over the years. The climatic conditions also contribute to the intensity of the coffee. The cool night but hot weather during the day slows the growth of coffee beans and gives Korogoto coffee a unique personality.'

About the roasting of Kenyan coffee beans

Tim Wendelboe hopes to retain the original and natural flavor of coffee beans as much as possible so that they can taste the unique personality of each producing area and variety. As a result, Tim uses a high-quality bean roaster and roasts coffee very carefully to avoid overroasting the original flavor, while avoiding herbaceous, woody, and too sharp acidity caused by incomplete roasting.

Tim coffee beans are suitable for all cooking methods except Italian concentrate. The shallow roasting degree can show clear, bright and sweet coffee. If you use the Italian coffee machine, because the concentrated extraction may cause the acidity of the shallow roasted coffee to be over-magnified, so if you use the Italian coffee machine, we recommend buying a style with the title marked "Espresso".

Karogoto processing plant

Karogoto, located near the town of Karatina, has more than 1700 members and is the largest wet grinder of the Tekangu cooperative. All the members are small farmers, and some farmers are very famous in the Nyeri region because of their excellent farm capacity, such as the farm of one of the experienced farmers, Mr. Elmud, which produces an average of 30-40 kg of coffee cherries per coffee tree, which is a staggering figure compared to about 1-2 kg per tree in Ethiopia. Even though Mr. Elmud's farm does not have many coffee trees, he is highly productive and of high quality because he has been trained as an agronomist organized by a cooperative. Because of this, he was able to make a decent and comfortable life from the growing coffee business.

After the coffee cherries are delivered to the wet mill, the factory manager Mr. Ephraim is responsible for processing and drying the coffee. He is very enthusiastic about his work and is a member of Tekangu. He has done his best over the years to improve the quality of coffee as much as possible. We have been buying coffee from this cooperative because it is always one of the best coffee of the year in the Nyeri region. As it was difficult to work directly with thousands of small farmers, we decided to try a different approach. In 2010, we donated eight sets of metal drying beds and funds to Karogoto to help Karogoto improve the quality of coffee.

If coffee makers are asked to name several star processing plants in Kenyan coffee, Karogoto is one that almost no one will miss. As a matter of fact, not only Karotu, but also the other two processing plants under the co-operative Tekangu FCS of Karuotu, the Tegu processing Plant (Tegu Factory) and the Ngunuru processing Plant (Ngunuru Factory), are also the targets of buyers of boutique coffee bean hunters from all over the world. At the beginning of the season, they will first go to inspect the harvest and processing conditions, and as soon as the output / sample is available, they have to fly to the producing area to test and pick the batch. Our pebble also sent staff to the producing area this year, and the on-site cup test picked back our favorite batches.

Karotu is not only popular with the third wave industry in the United States, but also loved by Nordic bakers. In 2010, which marks its third anniversary, Tim Wendelboe/Nordic Approach raised money to build a new sunscreen for Tekangu FCS in the store, raising $3500 in just one day (http://nordiccoffeeculture.com/tim-wendelboe-oslo/)). When I visited the Karotu processing plant this year, I could see that the scaffolding with the Tim Wendelboe sign was still used (see attached photo).

Karotu's flavor and quality are very consistent every year, showing the most familiar and missed typical Kenyan coffee flavor orientation, solid and elegant, with a high level of complexity. Citrus acid, blackcurrant, grape juice, black plum, Hawthorn, smoked and other rich flavors will make every sip wonderful.

Karotu is still very popular this year, Sweet Maria's, Stumptown, Coffee Collective, Verve Coffee Roaster … Well-known bakers in America and northern Europe are now on sale at the same time. Friends who like Kenyan food, don't miss it.

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