The characteristic flavor and taste of Xi'an Winnie coffee beans from Sika area of Kenya coffee producing area.

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Thika Sika District, Kenya | what is the flavor of SL28, SL34 beans washed with Gethumbwini in Xi'an?

Kenya, a giant in the coffee market, is also a model country for producing fine coffee. Gethumbwini Estate Manor in Xi'an is its leading coffee farm. In 1957, the French company SOCFINAF owned Xi'an Winnie Manor. After 80 years of careful management and cultivation, the manor has long been a Kenyan manor designated by European raw bean merchants and coffee roasters. After being adopted by the champions of the 2007 WBC Tokyo Competition [(WBC) → World Bar Competition Organization (World Barista Championship)], Xi'an Winnie Manor is even more famous! Located in the 1800-meter Aberdare Mountains in the town of Thika, Kenya, the estate has an annual temperature of about 360ha in the range of 15-26C and the rich red volcanic soil in the Thika area of Kenya makes it an ideal environment for coffee growth.

Coffee beans are harvested in June-July and October / December. The introduction of the middle processing process of coffee beans in Xi'an Winnie Manor may be a subject that Taiwan coffee farmers will have to face in the next stage. Xi'an Winnie Manor has its own water treatment plant with about 100 employees. The production season should be increased to about 200. Coffee beans are harvested by hand and ripe into red cherries and then sent to the treatment plant. The peel of the coffee is removed and washed. Then ferment, remove the defective beans floating on the water, pick the natural sun method in which the height of the shelf is not in contact with the ground, and polish it after completion. From harvesting to polishing and bagging, visiting Xi'an Winnie Manor is a series of strict processes.

Gethumbwini Estate Manor Bean is a very strict and demanding manor. Even the top of the bean bag is sealed with hemp rope, not ordinary white cotton rope.

Xi'an Weinizhuang garden beans, coffee beans are about 20% larger than Kenyan beans, the color of green raw beans is about 20% larger than Kenyan beans. The proportion of defective beans selected by hand is about 9%. The weight loss ratio of roasted to light roasted (city) coffee beans is 18%. The proportion of empty shell beans to bad beans is 8%. The front end of coffee roasting because of the high hard moisture content of coffee, and the sonorous sound produced by the boiler wall of bean roaster. During the baking process, it is amazing to take off the water and enter the steaming process to give off the sour aroma of grapes.

Variety: SL28, SL34

Altitude: 1675m

Treatment: scaffolding drying after washing

Shallow baking City (fragrance): the dry aroma of peanut powder and cinnamon after grinding can be described as strong and elastic, the wet aroma after brewing deeply has the sweet smell of apple soda, the acid quickly flows back from both sides to sweet in an instant, so that the saliva continues to stimulate and secrete, and the taste of the apple is still there for a long time. Coffee temperature drop red wine (grape sour aroma) aftertaste is very attractive, it is recommended to pick shallow roasting when the coffee is stored correctly for 10 days by 8Murray, the sweet candied fruit derived from acidity fading is very deep and connotative, you will certainly be able to identify Xi'an Weinizhuang garden beans by tasting carefully.

Re-roasting (general C): after the beginning of an explosion, coffee beans are reduced by 20% to make the coffee explode. Xi'an Weinizhuang garden beans after pulling out the sour taste is really a good coffee with hazelnut honey sweet taste, and the aftertaste is raspberry sweetness that makes you reluctant to let the plain boiled water open, so it has become the formula beans adopted by the 2007 WBC Tokyo Champions, which is very sweet and sweet. Brewing coffee soup with a hand pot is very dark in color, and the crema extracted by Italian machine is many and thick.

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.

Related recommendation: world Coffee Manor area introduction: detailed introduction of coffee producing country Kenya