Neri, Kenya | Othaya cooperative home Tuani treatment plant wash the flavor of AA?

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Neri, Kenya | Othaya cooperative home Tuani treatment plant wash the flavor of AA?

Kenya is a star producer of coffee in Africa. Although it is geographically close to Ethiopia, the coffee industry has started relatively late. Over the past decade, with the vigorous development of the boutique coffee industry, Kenya has become an important producer of international coffee gluttons. although the overall coffee production accounts for less than 5% of the world's coffee production, the characteristics of the local soil rich in phosphoric acid, SL varieties, and unique Kenyan washing are all reasons why Kenyan coffee has become famous in the international community today.

In 1930, in order to improve the coffee industry in Kenya, the local Scott Laboratory (Scott laboratories) decided to start with local Kenyan varieties, hoping to cultivate varieties with high yield, disease and pest resistance, greater adaptability to climate change, and adaptable to local soil characteristics. The researchers matched the traditional native Kenyan native bourbon, mocha, Tibica and so on. Cultivate a new SL28, SL34 these two future stars, the flavor has beyond the traditional bourbon fruit acid, citrus, black plum and other strong fruit flavor.

Kenyan coffee is generally divided into two sources of production, the first is a very small number of large private estates, and the second is small farmers scattered in the mountains. After harvesting, post-processing and other processes, the Kenyan Coffee Bureau will hold an auction (NCE auction) in Nairobi, the capital, every Tuesday, when buyers and exporters from all countries are snapping up their favorite batches of coffee.

Jia Tuani currently has about 1100 members, including more than 300 women, and belongs to Kenya's largest Othaya cooperative, which has as many as 19 processing plants, such as Gatugi, Kamoini and Ichamama. The Osaya Cooperative, located in the small town of Osaya in Nyeri, was founded in 1956 and now has about 14000 members, of whom 75% are men. They also have their own nursery gardens and laboratories, constantly developing new coffee varieties for planting experiments. Cooperatives also have their own planting technology and marketing licenses and are able to trade with the international market on their own. In addition, they are also members of the Kenya Coffee Cooperative Export Organization (Kenya Cooperative Coffee Exporters, referred to as KCCE), so they can export coffee directly under the name of KCCE without going through the NCE bidding Association. International grapevine pointed out that at present, cooperatives are facing the challenge of restructuring and processing plant independence, except that the bureaucratic system of the Kenyan coffee shop has reduced the income of farmers and failed to repay loans from banks and cooperatives on schedule, resulting in more and more small processing plants demanding independent independence. It is believed that in the next few years, Jia Tuani will be active in the international community.

Producing area: Nyeri

Producer: small farmers near the treatment plant

Processing plant: home Tuani processing plant

Treatment: Kenyan washing treatment

Varieties: SL28, SL34, Ruiru 11

Altitude: 1400-1800 m

Soil: volcanic soil

Annual rainfall: 1400-1800 mm

Flavor essay: floral aroma, citrus, honey, grapefruit and cranberry acid, Valentine fruit, litchi taste, bright acidity, clear lines.

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.