Introduction of Kenya Gatomboya Kato Boya processing Plant _ Deep roasting Kenyan bidding Grade Coffee beans

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Kenya Coffee AA Nyeri Gatomboya

Basic information of raw beans:

Producer: farmers around the Kato Boya processing Plant (Gatomboya Factory)

Region: Neri County, Central Province of Kenya (Nyeri County/Central Province/Kenya)

Altitude: 1750-1900m

Treatment: full water washing, elevated sun drying

Variety: SL28,SL34,Ruiri 11

Harvest: April-June, October-December

Soil: fertile volcanic soil

Brief introduction of producing area:

The raw Kenyan coffee bean comes from the Kato Boya processing plant in Neri and comes from a nearby family farm. About 2023 coffee trees are planted on 0.5 acres (about 250 square meters) of land. The Kato Boya processing plant is managed by Barichu Farmers Co-operative Society Limited. Neri has always been a classic coffee producing area in Kenya, relying on Mount Kenya, with a favorable environment for coffee growth. Most Kenyan coffee comes from about 65 per cent of small farmers and 35 per cent of large farms.

Kenya AA Nyeri Gatomboya

Cup test keywords: classic Kenyan coffee flavor, rich, high mellow, caramel, blackcurrant, apple, pure, lingering finish

Classic Kenya style;very complex;a full body;caramel;fruity;black currant;clean;long finish;comfortable sweetness

Evaluation record

Raw bean

Pink, tender and fresh green raw beans, full, thick and round in curve

Baked beans

The use of deep roasting emphasizes the deep taste, changeable layers and full mellowness of Kenyan coffee, properly suppresses the acidity of shallow roasted fruits, and creates a balanced sour and sweet taste, similar to the introverted acidity of grapefruit and blackcurrant, and the crisp sweetness of Fuji red apples.

The bean body is perfectly expanded, full and thick.

Coffee evaluation

The dry aroma is rich and rich, reminiscent of ripe fruit with a sweet smell like sugar. The wet aroma is easily associated with grapefruit, tangerine and butterscotch. When hot, the entrance is sour and sweet, the acidity is introverted and powerful, the sweetness is like the crisp of Fuji red apple, full of fruit style, rich and pure, deep baking makes sweet and sour balanced, and the sweetness is fresh with obvious caramel sweetness. After the temperature drops slightly, the characteristic of high alcohol is very obvious, the coffee liquid flows in the mouth, silky smooth touch, full, caramel style is obvious, even if the temperature continues to drop, the sweetness of coffee is always outstanding, even at room temperature. Sweet and pure like the juice of this season's beautiful Fuji red apple. The aftertaste is clean and stays in the mouth for a long time. In the process of drinking, it is always surrounded by strong aromas of sweet and sour fruits and caramel.

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