Kenya Timani Little Tomato Coffee Story _ how to drink Kenya Timani Girl Coffee beans?

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Kenyan coffee is a longing for Qianjie. Kenya, as one of the African boutique coffee producers, is famous for its extremely bright and sour quality. All Kenyan coffee is conquered by BlackBerry-like acidity, similar to red wine taste, full-bodied and rich, especially with a blackcurrant-like finish. As one of the representatives of boutique coffee, Kenya's acid is polarized, there are many people who are obsessed with the acidity of black plum wine, and there are many people who spit on the acid too much. However, this will not change one of the recommendations for guests in Qianjie, because the coffee journey in this country is so glorifying!

Lili production area has always been a favorite coffee production area in Qianjie, and the Ndima-ini Factory Ntagni processing plant is a member of Gakuyu Farmers Cooperative Society (FCS). Ndima-ini AA (Kenya) from Maine Portland Tandem coffee belongs to coffee with typical Kenyan fruit flavor.

Kenya Coffee Gikanda Ndimaini Ntami Farm is jointly organized by several small farmers, together with Kangocho and Gichathaini, to form the Gikanda Cooperative, located in Nyeri District, with an average elevation of about 1700-1900 meters above sea level, and handed over to its own Kangocho treatment plant for exquisite treatment. Small farmers grow the traditional unimproved traditional variety SL28,SL34, use hand-picked fully ripe cherries for water treatment on the same day, and rub the silver skins with parchment before shipment. The Ndima-ini factory is part of the Gakuyu cooperative, which broke away from the large Mathera cooperative in 1996 and became its own family. The Gakuyu cooperative has only two factories, Ndima-ini and Kirigu, and employs 1800 people. The name of the Kirigu factory is taken from the name of the Kirigu River, which supplies water and treats coffee fruits near the factory. Over the past 20 years, about 850 small farmers have brought ripe coffee fruits to the Ndima-ini factory and handed them over to plant manager John Kamau.

Variety (sl28, sl34)

In the 1930s, the newly established Scott Labs, commissioned by the Kenyan government, selected the varieties suitable for the country. 42 primary varieties were numbered and screened one by one, and finally got SL-28 and SL-34. The former comes from Bourbon, and SL-34 comes from iron pickup, which is not a series of varieties. At the beginning, the goal of breeding SL28 was to produce a large number of coffee beans with high quality and resistance to diseases and insect pests, but in some producing areas, the goal of breeding was mainly high yield and disease resistance, without considering disease resistance. Thanks to the bourbon gene, although the later SL28 yield was not as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a softer and cleaner finish than SL28, except for its complex acidity and great sweetness. SL34 is of iron pickup blood. The appearance of beans is similar to that of SL28 and is more suitable for rainforest growth.

It turns out that the former is highly rated, usually with blackcurrant-like acidity and complex flavor, while the latter is slightly inferior, but also has an eye-catching fruit flavor. These two varieties, which currently account for 90% of Kenya's production, have become generally recognized representatives of Kenyan coffee varieties, and South America is also actively introducing SL28 as a planting variety.

Qianjie coffee cup test

AB, a young girl from Timani, Kenya

Production area / processing plant: Ndima-Ini/Nyeri

Grade: AB Top micro-batch Karadina

Variety: SL28&34

Treatment: 80 hours of washing and fermentation

Flavor: BlackBerry, red currant, honey

Qianjie coffee brewing parameters filter cup: Hario V60 water temperature: 90 ℃ powder quantity: 15g powder / water ratio: 1glued 15ram 1purl 16 grind degree: medium fine grinding (BG 7T: Chinese standard No. 20 sieve pass rate 58%)

Cooking techniques: staged extraction with 30 grams of water for steaming for 30 seconds, small water injection round the circle to 124 grams for stages, water level drop to 227 grams when the powder bed is about to be exposed, remove the filter cup when the water level drop is about to expose the powder bed, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".

Flavor: the palate has berries, nuts, black plum, cream and a hint of tomato at the end.

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