What does it taste like to bake 50 degrees deep at Kashasha Manor in Kenya? How to deep-bake Kenyan coffee beans

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Kenyan coffee is a country that produces fine coffee. Only the traditional Arabica was introduced from Britain in 1900, and it was not until 1950 that the best bourbon variants of SL28 and SL34 in Kenya appeared.

Most of the coffee beans are graded and then sold at the auction site by the Kenya Coffee Bureau. The system of public auction can be traced back to 1934, and the auction method adopts the agent system. There are 50 licensed agents in Kenya who send sample beans to their customers for cup testing. Customers can bid for their favorite coffee by agents at auction. But this approach seems to encourage intermediary agents and erode farmers' income, so in 2006 Kenya opened another 32 independent sales agents to contact foreign coffee buyers directly without going through auctions. however, these must meet the standards such as the guarantee of the quality Storage Bank by the Kenya Coffee Bureau. 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, the better the price through the cup, so that more cooperatives and farms are willing to join, but I think the latter can get first-hand information in direct contact with farmers.

Graded AA PLUS ·AA ·AB system, but this is only particle size and uniformity, does not represent the difference in quality, high quality at an altitude of 1600 to 2300 meters, 2009-2010 due to global warming and pathological changes, output decreased to get high prices, Kenya coffee irreplaceable BlackBerry strong flavor, so that good Kenyan beans can be harvested twice a year, 4-June is the secondary season. December is the harvest season of the main production season.

The Gachatha Gachasha processing plant in Nyeri, a major producer of Kenyan coffee, collects raw beans from nearby farmers who grow an average of 200 coffee trees, which are treated with traditional Kenyan water washing. The biggest feature of this place is that the shade is dominated by banana leaves, with fresh peach blossom aromas, cream and wild flower honey taste, red currant, kumquat acidity, acidity is the focus of Kenya.

Cooking method: hand drip filtration

Filter cup: Tiamo V02

Water temperature: 86C

Degree of grinding: anonymous second generation hand grinder with more than three frames per lap.

Powder content: 15g

Total amount of water injection: 240g (1:16)

Steaming time: 20s

Total extraction time: 2min05s (water injection 1min05s after steaming)

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Aroma: it's really tomatoes. It's so dark. Very strong baking aroma.

Flavor: good alcohol thickness, good cleanliness in deep baking, a little smoke at the end, but not astringent; strong imported Body, lively grapefruit acidity in the middle and front, strong dark chocolate aftertaste.

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