Kenya AA TOP Neri FCS| Osaya Cooperative Kamoko Sweet Potato Washing Plant SL

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Kenya AA TOP Neri producing area FCS | what is the flavor of SL28 and SL34 in Kamoko Honey Sweet Potato Water treatment Plant of Osaya Cooperative?

Kenya, located in East Africa, is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. Kamoko has about 1000 farmers working and can handle about 300t coffee beans every year. These farmers will dry the processed coffee beans in the African viaduct for 2 to 3 weeks and turn them manually regularly so that the coffee beans can be evenly exposed. In the Kikuyu language, Kamoko means "sweet potato", so it is named sweet potato in Chinese.

Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level, and the growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees.

In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory, were born under such a good environment. According to botanists in SL laboratory, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests. Although the output of SL28 was not as large as expected later.

But copper leaf color and broad bean-shaped beans have a great sense of sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.

Taste analysis: dark plum fruit notes, blueberry, blackcurrant, sandalwood, bright acidity, sweet and sour juicy, clean and no grass flavor

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.