Where is the Nieriga Chasha processing Plant in Kenya _ characteristics of coffee beans in Nieli, Kenya

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Kenyan Coffee-Gachasha AA TOP Kenya Gachatha AA TOP

■ country: Kenya

■ producing area: Nyeri

■ altitude: 1500 m

■ treatment: washing

■ level: AA TOP

■ varieties: SL28, SL34

■ flavor description: raspberry, red pomelo, orange peel, cranberry, bright fruit juice acidity

Located in Nieli Nyeri, Kenya's best-known boutique raw bean producing area, the Kachisha Cooperative Gachatha Cooperative Society buys raw beans from about 750 farmers nearby, planting an average of 200 coffee trees per farmer, which is treated with traditional Kenyan water washing.

Kenyan coffee is a model country for producing fine coffee beans. Kenya's high-altitude Arabica water-washed beans are the top coffee beans in the world. Most coffee beans are graded by the Kenya Coffee Bureau and sold at auctions. Kenya Coffee Agency's research, development and quality management of coffee is strict, and through an excellent auction system to raise coffee prices to help poor coffee farmers. And through agricultural education to continuously update and improve the planting technology of coffee farmers, and further produce better coffee. These coffee bean bags marked with [AA] indicate top quality. The quality of Kenyan coffee beans is proportional to the price and is very stable. Kenya coffee with BlackBerry fruit flavor produces very little. These coffee beans come from fine coffee farms established by foreign companies in Kenya or fine coffee farms acquired by Kenyan companies.

The latest season of 2018 harvest of Kenyan coffee Gachatha (auction lot number LOT:706) is located in southern central Shanxi, Kenya's alpine farm is a small coffee cooperative farm, coffee grows in the shade of the primeval forest more than 5000 feet above sea level, with shade and hot and cold alternating natural environment This slows down the growth rate of coffee and produces a varied and complex taste. Gachatha Manor is a must for American raw bean merchants.

Compared with other Kenyan coffees, the coffee produced around Central Mountain in Kenya has a weaker citric acid taste, but a bright, sour, sweet and delicate aroma. The proportion of defective beans carefully selected by hand in Gachatha Manor is about 2.5%, the weight loss ratio of roasted to city coffee beans is 14%, and the proportion of empty shell beans to bad beans is 5%. When roasted to the drying stage, the acidity of berries is low-key but bright fruit is sweet, and the drying time can be appropriately prolonged to allow the coffee to reach 80% after the whole coffee is heated to 80%. A more moderate temperature rise curve can be adopted to retain more aroma and sweetness and reduce acidity. This is a favorite Kenyan bean (not sour), and it can also shorten the drying time. This is a squinting Kenyan bean (very sour).

Light baked City (fragrance): the acidity of imported grapefruit is strong and powerful but not sharp and thin, the palate is rich, complex and layered, the fruit aroma of cherry orange and citrus takes some time to turn sweet, and the finish brings out a long sweet and sour feeling of red plums between the cheeks.

Medium baking (general B): the main hope of this baking degree is to get the slightly emulsified taste of Kenyan beans and the sour taste of fruit. At this time, the acid is relatively weak with the characteristics of orange water will not let you take a breath, smooth and soft with emulsified taste, berry fruit aroma, finish with a hint of wine mellow.

Re-baking (general C): complex and layered hazelnut aroma, full-bodied without bitterness, only caramelized mellow taste, sweet and thick maltose or caramel sugar is not rigid and elastic.

Roasted to a deeper baking degree (Full-City+ or dark), they are the most suitable for extremely heavy roasting besides Mantenin. The most important reason is that these two kinds of coffee beans have a very strong taste when roasted and have no bitter chocolate aroma and sweet cocoa flavor. It is very suitable to brew latte cappuccino coffee with Italian (espresso) machine. It is very sweet with only fresh milk and no sugar or cream.

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