Kenya AA Nyeri Ketina Gatina Manor Bean Gatina processing Plant-LOT 650s Flavor

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Kenya AA Nyeri Ketina Gatina Manor Bean Gatina processing Plant-LOT 650s flavor?

Kenya is a model country for producing fine coffee beans. Kenya produces high-altitude Arabica water-washed beans, which are the top coffee beans in the world. Most coffee beans are graded by the Kenya Coffee Bureau and sold at auctions. Kenya Coffee Agency is strict in its research, development and quality management of coffee. And through excellent auction system marketing to raise the price of coffee beans to help poor coffee farmers, and through agricultural education to continuously update and upgrade coffee farmers' planting techniques to further produce better coffee. High-quality coffee grows along the alpine slopes of Kenya, at a height of 4200 to 6800 feet, with little production of high-quality coffee with BlackBerry fruit flavor. And excellent Kenyan coffee is produced by small coffee farms and is the target of many coffee and bean merchants.

Nyeri, located in the western part of the Kenyan Mountains in central Kenya, is the source of a lot of good coffee in Kenya. The new season's Gatina farm beans are Nyeri coffee estates (auction lot number LOT:650). The defects and shell beans are rarely the biggest difference between Kenyan beans after 2009 and the past (Conconu Manor has the same situation), which means that the coffee is sour and lively and will not feel astringent and bitter. When re-roasted (usually C-slightly strong) coffee remains elastic without bitterness, and the finish brings out a long sweetness of tropical fruit. The raw beans of Gatina manor are evenly covered with the shadow of the Kenyan guest, Xi'an Winnie. The proportion of defective beans selected by hand is about 4%. The weight loss ratio of roasted to light roasted (city) coffee beans is 16%. The roasting process gives off the aroma of fresh grapes when the roasting process enters the dehydration period, and the sweet smell of toffee floats in the air during the period of turning caramel.

Gatina AA is produced by Gatina Factory, a primary cooperative processing farm. Gatina is only 148km from the capital Narobi. The administrative district is the town of KARATINA. The disposal site is not far from the town, about 15 minutes by car, which is more than 1800 meters above sea level.

Gatina junior cooperative, about 10% of the annual output is high-quality products, the cooperative's highest quality raw beans less than 2 containers a year, will visit directly here are boutique baked beans, marked Gatina factory raw beans actually have a breakdown of different quality and batches. Gitana belongs to Mugaga FCS (Farmers Coop Society). Gitana itself has 681 members, and about 527 members are actually growing coffee and submitting it to the processing farm. It can be seen that Gatina is a typical small farmers' cooperative (small farmers coop.). Coffee farmers plant only about 150 coffee trees per person. Coffee cherries are processed in the mode of operation and are graded and sold directly to the boutique market. This is the best way for small coffee farmers to grow good quality coffee. Those with slightly lower grades will be sold to traditional post-processing plants or traders, but this method can not get a better price. Gitana determines different transaction modes according to the quality grade of raw beans, such as high-quality batches needed by boutique roasters, and the transaction price is the best (Osher direct purchase batches, this is the model). It is usually twice the price offered by local traders. As long as the quality is good, small batches are not a problem.

There is a full-time manager, that is, the plant manager, who is responsible for day-to-day handling and operation, as well as ensuring the operation of pulper machinery and equipment during the harvest period. in addition, three representatives serve as members of the Mugaga FCS management committee of the upstream unit, representing participation in major decision-making and ensuring the overall interests of the cooperative.

Farmers' coffee plantations are high above sea level, so the harvest season is from October to January of the following year. The varieties are SL28 and SL34, and the soil is Red Volcanic Loam soils, which is a deep, fertile organic volcanic soil with good drainage. Most members are located above 1800 meters above sea level and can be harvested twice a year with temperatures between 14 ℃ and 25 C. overall, the soil and climate are very suitable for the growth of high-quality coffee.

From the selection of beans, re-test to the final decision, Ketina (Gatina) manor raw beans are large dark green, less defective beans.

Shallow baking City (fragrance): the dry aroma of ground beans is spicy with the sweetness of plums, full of cherry rose flowers when brewed, the traditional BlackBerry acid is mild, not a strong BlackBerry acid, the taste is bright, complex and of quality, and the aftertaste of citric acid turns sweet to stay in the mouth for a period of time. Many friends who do not like Kenyan shallow roasted sour coffee must not like the strong, spiny and spicy acidity of the coffee, but after you have tasted the perfect change from sour to sweet Kenyan coffee with floral aroma of the original fruit, this huge BlackBerry acid will be your best memory.

Medium roasting (general B): this baking degree is the most balanced state of sour and sweet beans in Ketina Manor, Kenya, with the aroma of wheat black tea when brewing, the sweetness of pineapple fruit in the coffee, the delicate and soft acidity of orange acid, the smooth feeling of milk tea without prickles and spicy feeling, and the sweetness of citrus fruit jam (candied fruit) in the aftertaste.

Heavy roasting (general C): there is a little oxalic acid in the aroma of brown sugar water, and the sweetness of honey syrup is the most conspicuous sweetness of this roasting degree. The extra fresh and bright expansion of coffee beans means that coffee beans are new beans. Subtle fruit acids appear in the coffee after cooling and disappear as the coffee goes down, and the aftertaste is the sweetness of sugar cane.

Because Kenyan beans are hard and dense, deep baking will not produce bitterness, and when baked to slightly thick, it has the sweetness of thick brown sugar. Like toffee, the center is covered with syrup, which is another good choice to replace Huang Man.

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.