Kenya Thika producing area | what is the flavor of the K8 variety washed in Muiri/Kihoto Farm?

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Kenya Thika producing area | what is the flavor of the K8 variety washed in Muiri/Kihoto Farm?

Kenya is a model country for the production of fine coffee beans. Coffee was introduced from Britain in 1900. Only traditional Arabica did not have the best bourbon species of SL28 and SL34 in Kenya until 1950. All water was collected and treated, with a few sun-dried beans. Graded adoption of AA PLUS ·AA ·AB system, but this is only the difference in particle size uniformity does not represent the difference in quality, not to mention Kenya AA is a brand, which is blind, this indicates that you have to evaluate the high quality at an altitude of 4200 to 6800 feet above sea level, the price can rise only when the yield is low, it can be harvested twice a year, 4-June is the second production season, and 10-December is the harvest season of the main harvest season.

Murir Farm, formerly known as Kihoto Farm, was changed to Murir Farm after 1976, meaning budding in Kikuyu. It is a large farm that reproduces varieties and takes care of 1000 families. The farm has been certified organic since 2008.

The history of coffee cultivation in Kenya can be traced back to the end of the 19th century. Coffee trees were introduced from neighboring Ethiopia in the north and improved by their own varieties. At present, the common varieties are Bourbon, Kents,SL34, SL28, Typica and Riuri 11. Now about 90% of the coffee varieties are SL34 and SL28. The new variety Batian published in 2007 has not been planted in large quantities. The vast majority of Kenyan coffee is grown organically without certification because of the use of improved planting techniques and the rare use of chemical pesticides or herbicides. All Kenyan premium coffee is washed, and low-grade products made from sun-dried beans (non-washed buni) are only available for local use.

More than 6 million people in China are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. 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 SL28 did not produce as much as expected, copper 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 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.

Property Characteristics: farm characteristics

Farm Farm: Muiri Xinya Farm

Grade level: AA

Country country: Kenya Kenya

Region: Thika in Central Dashan area

Altitude altitude: 1350 m

Soil soil: Red Volcanic Loam soils volcanic clay

Coffee Characteristics: coffee characteristics

Flowering period flowering period: March-June March to June

Harvest period harvest time: December-February harvest once a year from December to February

Variety variety: SL28 SL 34K8

Processing System treatment: washed beans

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.