The correct opening method of Kenyan Coffee & Italian Kenyan Karotu PB Coffee Bean parameters
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
The Tegu and Ngunduru washing plants in Karogoto, Kenya, belong to the TEKANGU Farmers' Cooperative, located in the town of Karatina (Karatina), 20 km south of Mount Kenya and 20 km south-east of Nieli, under the jurisdiction of Neri County in the central province.
The treatment plant currently has 1054 farmers, 201 acres of cultivated area, annual rainfall 1500MM, average temperature of 12-27 degrees, fertile volcanic red soil, rich mineral phosphorus and good soil drainage.
The local farmers, the Kikuyu Tribe, harvest the full-ripe fruit and wash it, then slowly dry it for 2-3 weeks to 10-12% water before sending it to the nearby Sagana dry treatment plant for shelling.
Kenyan Coffee-Karotu PB TOP
Country: Kenya
Producing area: Nieri
Altitude: 1700 m
Treatment: washing
Grade: AA TOP
Varieties: SL28, SL34
Baking degree: shallow and medium baking
Flavor / taste
Dry aroma: sugarcane, cranberry, smoked black plum
Entrance flavor:
The first stage: sugarcane, Hawthorn
Middle: cranberry, blackcurrant
Tail rhyme: black plum, sea pear orange
Overall flavor: black plum juice
Manual brewing
Powder quantity / concentration
15 grams
Grinding / coarse fineness
Medium grinding
Water quantity
230 grams
Temperature
90 degrees C
Fully automatic cooking Italian concentration
Powder quantity / concentration
10g / 6 beans
Grinding / coarse fineness
Moderate
Water quantity
45 ml
Temperature
Normal
Fully automatic brewing of American classic black coffee
Powder quantity / concentration
10g / 6 beans
Grinding / coarse fineness
Moderate
Water quantity
120 ml
END
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