Test report on washing Kenya AA+ Barawe berry coffee cup _ how to rinse Balawei berry coffee beans

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Kenya Coffee-Mount Kirinaga Kenya Kirinyaga

Washing Full-Washed

[baking degree] shallow baking Light Roast

[bean seed] SL28,& SL34

[place of origin] Kenya Kirinyaga, Mount Kirinaga, Kenya

[cooperative] Baragwi Balawe

[manor condition] has 16000 employees and 12 raw bean processing plants

[altitude] 1700-1800m

Volcanic soil

[grade] AA / 18 Mesh Top

[defect rate] 1%

[net content] 227g (half pound)

[cup test report]

Cream, plum, BlackBerry, cinnamon, tomato

[Shixiang] Sanhua plum, sweet orange, raspberry, kiwi fruit

[sips] the rose jasmine, the soft fruit aroma like raspberry in the mouth, the huge, complex, lively and unrestrained fresh tomato acid quickly explodes in the mouth, and the stickiness and smoothness of red wine. After being slightly cool, it is even thicker and more delicate, with a touch of tea at the end, which is generally close to the fresh berry juice of raspberries.

Kenyan coffee has always been extremely lively in acidity and excellent in consistency, so it is called the red wine in coffee. Rose prefers berries to spices in Kenya, so we are basically looking for Kenya with a very hard and positive berry flavor. Tambaya's Kenya is an excellent representative of this flavor, sun washing has tried, indeed each has its own advantages, are very amazing! The performance of 14-year-old new beans is different from that of 13 years in the fragrance of flowers. The fragrance of new beans is very strong, and the dry fragrance gives people the illusion of Essex beans.

The wrapped feeling of imported creamy plum, the sticky and solid explosion of berry juice, the presumptuous and extreme acidity of raspberry, Sanhua plum and Hawthorn, and the smoothness of red wine. The overall thick and lively, extremely positive berries and active acidity are the preferred items for eosinophilic brown lovers.

[about Kenya]

Kenya is a model country for producing 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 and graded AA PLUS?AA?AB systems are adopted, but this is only a difference in particle size uniformity and does not represent a difference in quality. High quality elevations range from 4200 to 6800 feet. From 2009 to 2010, due to the influence of global warming and pathological changes, the output decreased and the price rose. After that, the fine coffee continued to rise and the irreplaceable BlackBerry flavor of Kenyan coffee kept the high price of good Kenyan beans. Therefore, Qianjie coffee is the first choice to buy better quality Kenyan coffee beans, the larger beans have high wine BlackBerry acid, can be harvested twice a year, 4Fry-June is the secondary season. 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 of quality, storage, bank guarantee and other standards of the Kenyan Coffee Agency 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 coffee is, the better the price can be measured through the cup, so that more cooperatives and farms are willing to join, but the latter can contact farmers directly to get first-hand information.

Balawe is one of the largest cooperatives in Kenya, with a total of 12 washing plants and about 12000 small farmers. Including Gachami, Githiururi and so on are very well-known hot processing plants in the boutique coffee industry.

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