Kenya PB round beans Sassini Manor Milan grade coffee beans _ Kenya SASINI Coffee Manor introduction

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

African coffee will inevitably be discussed in Ethiopia, because its reputation in the world is very large. However, don't forget that there is also a very famous African coffee-producing country, that is Kenya! Kenya and Ethiopia are neighbors, but the coffee industry has developed later than Ethiopia. Although this is the case, Kenya's coffee quality is not inferior to Ethiopia.

Kenya's climate and geographical conditions provide unique conditions for the growth of high-quality coffee beans. It is located in eastern Africa, with the equator traversing the central part and the Great Rift Valley running from north to south. It borders Somalia in the east, Tanzania in the south, Uganda in the west, Ethiopia and Sudan in the north, and the Indian Ocean in the southeast. The coastline is 536 kilometers long. There are many plateaus in the territory, with an average altitude of 1500 meters. Kiliniaga Peak (Mount Kenya) in the middle is 5199 meters above sea level, with snow on the top, the second highest peak in Africa. It is located in the tropical monsoon area, but affected by its higher terrain, it has a tropical savanna climate and a large seasonal difference in precipitation. The coastal area is humid and hot, and the plateau climate is mild. The highest temperature of the whole year is 22--26℃, and the lowest temperature is 10--14℃. Kenya coffee beans are the pillar industry of the local area. Kenya coffee is mostly grown at an altitude of 1500- 2100 meters and harvested twice a year. Its main character is the distinct fruit aromas, common fruit aromas are citrus, blackcurrant and lemon aromas. Kenya coffee has multi-layered flavors and juicy acidity, perfect grapefruit, nut and wine flavors, moderate body, and is a favorite of many coffee industry professionals.

Type of coffee(breed): Arabica

Growing altitude: 1500-2100 m

Growing areas: Meru, Kiambu, Kirinyaga, Ruiru,Neyri,Muranga,

Marketing system: Auction

Processing: Wet processing and sun dry

Harvest season: April-June

October - December (October-December)

Kenyan coffee beans management is constantly improving on the basis of the British coffee management system. From seedling, planting, picking, processing, grading, transportation, cup testing, auction and export, there is a strict management system. Coffee Bureau plays a very important role in the middle. Kenya coffee beans are graded according to the size of the coffee beans, which are roughly divided into the following grades:

1. E giant bean

2. 2.AA 18 and above

AB 15-17

4. PB round bean

5.C Subsection 14

6.T

7.TT

8.HE

9. UG broken beans (UG1,UG2,UG3,UG4,UG5,UG6)

My director is based in Kenya. I have a deep understanding of Kenya's geography and local cultural customs. I also use my superior local contacts to register a company in the local area and obtain the auction qualification of the local coffee auction center. I purchase fresh coffee beans in Kenya all the year round. We cooperate with the local famous SASINI Manor.(one of the largest estates in Kenya) has a long-term cooperative relationship. SASINI Estate is located in Kiambu area around Mountain Kenya, about 1800 meters above sea level. It has beautiful scenery, pleasant climate, sufficient light and excellent soil conditions. It belongs to fertile acid red soil, loose soil, deep soil layer and good drainage. PH value is between 5.5 and-6.5. In August 2013, we cooperated with SASINI Estate again. After strict cup tasting and testing, 14 tons of high quality Kenyan coffee beans were auctioned at the coffee auction. Now they are on the way. The following are the photos of our estate and the basic information of our products: SASINI ESTATE (SASINI Coffee Estate)

Our coffee beans are full of nutrients. After picking raw beans, they are fully washed and exposed to the sun. They are hand-selected (hand-selected repeatedly to ensure that our coffee beans have the lowest defect rate). The moisture content of beans is 11%. The green beans are green and green with grass flavor. The beans are uniform. The defective beans are about 1%. The fruit acid flavor is unique. There is a slight red wine fragrance. The taste is rich and multi-layered. The aroma is strong and sweet. There are several grades

Brewing scheme

1. The first stage of water injection 30 grams, 30 seconds of steam.

2. At the end of the steam into the second section of water, about 95 grams, electronic scale value of 125 grams. After filling, wait for the water level to drop to half.

3. When the powder bed is about to be exposed, the third stage of water is injected, about 100 grams, and the electronic scale value is 225 grams. After filling, wait for coffee filtration to complete.

Extraction time 2 minutes 04-2 minutes 11 seconds

[Kenya Sasini]: Obvious dark plum, cherry, honey, slightly nutty when cold, juice-like taste, acid and bright.

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