Flavor characteristics of Kenya washed Maska Mutheka coffee beans. 125g Kenya washed coffee beans

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Kenya Coffee nyeri mutheka

Qiandu treatment Plant, Neri District, Kenya

Kenya Nyeri Kiandu Factory

The Kiandu processing plant is a member of the Mutheka farmers' organization, which is made up of about 1000 small farmers.

Luo Dad is very lucky to grab this small harvest, not only has a strong flavor, acidity, sweetness is amazing, the most special thing is, there is an unrestrained and charming flower fragrance, which is rarely seen in ordinary Kenyan coffee beans.

From the moment of entrance, Kiandu showed the demeanor of high-quality coffee: rising floral and citrus aromas, followed by a sense of full syrup, coupled with the sweet and sour taste of grapefruit and blueberries.

This Kenyan coffee is suitable for a wide range of roasting, from very shallow to medium-deep, as long as beans are fully developed, all show the highest quality Kenyan coffee style; if you want to drink a cup of coffee with character, I am sure Kiandu will not let you down.

Altitude: 1400-1800 m

Variety: SL28,SL34

Treatment: Kenyan washing, scaffolding in the sun

But I have combed my own coffee notes these days.

Found that these days, let me send out WOW coffee, it seems to be Kenya beans

Especially the Nyeri area between Mt Kenya and Aberdare range!

-first of all, it should be Tim Wendelboe's Mutheka last year.

Although the main theme is still black current, but drink found that obviously sweet, floral, bright, and well-balanced beans!

But at that time, I only seemed to think that it was really Tim Wendelboe.

What an awesome bean.

-then there is Kiruga (R1) found in Square One in Philadelphia

In addition to the common SL-28, SL-34 and Ruiru 11, this coffee also has a new popularized variety Batian.

It was written down at that time.

Dried fruit,! Grapefruit! The root of the tongue is sweet and fermented (tofu) is mild and delicious.

So is this Kenya, it won't be too strong, and the whole cup is still sweet no matter how the temperature changes.

-then Passenger's Kiriani (R2)

It was written down at that time.

"strong citrus, strong flowers, full-bodied, sour fruit, sweet fruit, flowers. Super delicious flannel, full of flowers on the tongue

Have a good drink

Well, the good taste is bad.

It was because of this coffee that I picked up my car keys and drove for an hour to Lancaster

And then found this coffee shop.

I still think P assenger sells the best beans in Pennsylvania.

Although strictly speaking, the geographical location of Kiriani is not in Nyeri county.

But look at the map, taste the beans, and count it in.

-and Brew Ha Ha in Delaware last month! (R3)

Go crazy with bar player Todd and use Kenya to make all kinds of delicious coffee drinks.

But in the end, he was stunned by coffee and beer.

I didn't notice that the Ichamara here is also a coffee of Nyeri origin.

Although there is a lot of drinking, there is no way to analyze Ichamara in detail

But no matter what you do with it,

The good taste of the base is still clearly emerging.

-then there's the good store F found in Philadelphia this weekend.

Gatina (SO espresso) tasted by unction coffee Lab

I wrote this one down.

Super fruit bomb, super strong grapefruit aroma, slightly washed and fermented flavor

And the acid is not as good as the general Kenya SO espresso--!

Recently, there are more and more delicious Kenya.

Every time you flirt with cute beans from all over the world on the bean list.

I think after a while,

When my new friend asks me which beans I like best, maybe I will mention the magical producing area of Nyeri.

END