Kenya KIRINYAGA Kirinaga producing area beans are very sour? Is the flavor partial to fruit?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Kenya KIRINYAGA (Kirinaga)
The KIRINYAGA:Nyeri producing area lies to the east, and this area also benefits from volcanic soil. Coffee is usually produced by small farmers, and wet treatment plants also produce a lot of very high quality coffee, which is well worth a try.
Altitude: 1300 to 1900 m
Harvest time: October? December (main production season), June? August (by-product season)
Varieties: SL-28, SL-34, Ruiru11, Batian.
Coffee country: Kenya
Coffee producing area: Kirinaga
Birth: Karimiku
Coffee varieties: SL28 & SL32
Sea pull: 1700m to 1900m
Grade: AATOP
Treatment method: washing treatment method
Baking degree: medium and shallow baking
Product specification: 227 g (half pound) coffee beans
Brewing utensils: commercial Italian coffee, American pot, hand brew, siphon, mocha pot
Brewing cooking method:
1. Grinding thickness: small Fuji scale 5, about the size of granulated sugar.
two。 Powder-to-water ratio: at 16:1, the total amount of water injected is 240 cc, 15 grams of coffee.
3. Temperature of boiling water: 88-90 degrees
4. Extraction time: total time 1 minute 55 seconds. Pour water into 30cc and steam for 30 seconds. Inject water until 240cc stops, remove the filter cup in 1 minute and 55 seconds.
Main points of cup test: lemon, honey, vanilla, caramel, high sweet, juicy, sour and sweet as ripe fruit, full and round, rich and layered, clean and long aftertaste
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