Kenya Nyeri | Mtaro estate Monteiro (waterway) treatment plant PB adzuki bean SL28, SL

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Kenya Nyeri | Mtaro estate Monteiro (waterway) treatment plant PB adzuki bean SL28, SL34 flavor

Kenya is a model country for fine coffee beans. Most coffee beans are graded by the Kenya Coffee Bureau and then sold at auctions. The system of public auction can be traced back to 1934. About 50 licensed agents in Kenya send sample beans to their customers for cup testing. Customers can bid for their favorite coffee at auction. This approach seems to encourage intermediary agents to erode farmers' income, so in 2006 Kenya opened up another 32 independent sales agents to negotiate directly with foreign coffee buyers without going through auctions. the better the coffee is, the better the price can be measured through the cup, so that more cooperatives and farms are willing to join, and can contact farmers directly to get first-hand information.

The addition of AA PLUS, AA, AB, PB, etc. in Kenya often makes consumers confused! AA, AB and PB are the best in AA PLUS. These only represent the uniformity of particle size, not the quality. Most Kenyan beans come from processing plants and cooperatives, and good quality coffee will be added with the name of processing plant or cooperative. If you only add AA after Kenya, the general Kenyan beans are of poor quality and taste. Kenyan coffee grading system is cited by many African countries. Such as Tanzania, Uganda, Congo, etc., can be harvested twice a year, 4-June is the second production season, 10-December is the main harvest season.

Kenya Mtaro estate Monteiro processing plant is located on a 1600-meter mountain 40 kilometers east of Nairobi, the capital of Kenya, and belongs to the Nyeri production area in western Kenya. It is a small processing plant that only selects farmers to pick fully ripe red cherries by hand, delivers them to the treatment plant immediately on the day of harvest, removes the peel and pulp, and then ferments 16muri for 48 hours to clean the surface mucous membrane. This is a key procedure for maintaining thick and strong BlackBerry acid. The price of coffee beans is determined here, so more and more Kenyan beans choose to do this important process in small processing plants, because fresh is of good quality.

Farm Farm: Mtaro estate Monteiro (Waterway)

Name name: Mtaro Estate Peaberry

Grade grade: PB green beans

Country country: Kenya Kenya

Region:Nyeri

Altitude altitude: 1500m Murray 1700m

Farm Size farm size: small coffee farmers who grow in small areas.

Coffee Characteristics: coffee characteristics

Variety varieties: SL 28, SL 34

Processing System treatment: Full Washed washing drying on African viaduct

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma / flavor flavor: plum, sweet-scented osmanthus, rose, jasmine, lavender, caramel, honey, chocolate

Acid: kumquat acid, grapefruit, lemon, high acid

The complexity of complex is similar to that of other: strong living light, good brightness, moderate emulsification, full of sweet vanilla, obvious aftertaste of golden orange

Overall comment: Monteiro (Waterway) beans were harvested during the 2012 Kenyan harvest season and are highly acidic. The floral fragrance and chocolate sweetness emitted when hot water rushes down is very attractive!

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.

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.