Kenya Sika Coffee Bean Variety Kenya Sika Coffee beans tastes good? hand flushing method

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"Super Kenyakatuji micro-batch first choice" flavor with bright and rich fruit acid, round, sweet and long-lasting finish! Satisfy the taste buds of coffee people who are becoming more and more picky in the boutique coffee industry. This issue of bean hunter is specially selected from Kenya, which enjoys high evaluation in the boutique coffee market. In order to provide better coffee quality, the well-known local processing plant Gatugi (Kenya) will check and select the beans by cup testers after harvest, and use "micro-batch" to select the best and best beans.

Origin: Sika, Kenya

Processing plant: Katuji, a member of the well-known Osaya Farmers' Cooperative

Treatment: washing method

Tonality: fruity

Flavor: BlackBerry, plum, blackcurrant, fruit juice. Rich in sour fruit, sweet and long-lasting finish.

Baking degree: shallow and medium baking

Introduction of Kenya Sikakatuji processing Plant

Kenya Sikakatuji processing plant was built in 1979, is a member of the well-known Osaya Farmers Cooperative (Othaya Farmers'Cooperative Society), located in the south of Niri District on the east slope of Aberdel (about 1860 meters above sea level), good drainage, rich in organic matter volcanic red soil nourishes coffee bushes, altitude and cool climate make coffee fruit slowly mature, resulting in high hardness of coffee raw beans. The main production season is from October to December, with an average of 250 to 300 coffee trees planted in each farm. Farmers strictly abide by the planting policy under the supervision of the regional committee.