Kenya Carrogoto AATO Carloto Karogoto Coffee beans overall flavor

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Kenya Karogoto AA Top

This year is definitely a big explosion of Kenyan coffee. Not only are there new stars like Gondor, but some established processing plants are also more delicate and rich in flavor presentation. Domestic bean merchants H and P have entered the Karuotu this item, the reputation is quite good. However, it is a pity that the quantity of micro-batches is not large, so we should be careful of the problem of out of stock.

This time Carloto is a batch of bean merchants P. The price is not high, it can be regarded as the noble and inexpensive Kenyan AA. The elevation of planting is also high, about 1800 meters, and the producing area belongs to the scope of Nyeri. The variety is the mainstream SL28, SL34 in Kenya. According to raw bean merchants, the cup test flavor is in addition to the traditional dark fruits such as blackcurrant, sugar sweetness, and refreshing flavors of citrus and apricot.

This time, 450g was tested. Although the beans are known as AA Top, the size of the beans is still a little uneven, but the water content seems to be well controlled, with a range of at least 10-12. Sample 100g and pick out 6.6g of defects, mainly shell beans, irregularly shaped beans, and several whitened and dehydrated beans. Generally speaking, the quality is pretty good. 415.5g left after 450 grams. Set the goal of baking the beans at the end of an explosion to show a little more sweetness.

Since the purpose of this baking is to show a high sweetness, it is expected to pull a little before the baking is over. The input temperature is set at 170C, the tempering point at 1:05 falls at 94.6C, and the baking weight is 356.5g at about 206.5 °C at 11:55.

Put it for 24 hours to test the flavor. The dried fragrance after grinding has obvious sweet taste of brown sugar and rich fruit tonality. Take 15g with water temperature 92 degrees, 210cc water, steaming wet fragrance in addition to the sweet smell of sugar, dark purple fruit aroma also gradually emerged. After the entrance, you can feel the fruit tonality similar to plum, the acidity of black plum, and the decisive sweetness of the final rhyme. In addition, we also tried to make espresso with 40% sun exposure, 40% water washing and 20% Karuoto. 50cc was extracted at water temperature of 18g and 93.1 ℃. The lemon aroma of Espresso is very comfortable with the level of integrated fruit juice, but the freshness is out of balance with the addition of foam. Add water to make Americano, lemon aroma, tail sweetness is also good, but the body is a little weaker. On the whole, in addition to the black plum of traditional Kenyan coffee, this Karotu has a dark fruit flavor, cleanliness and freshness.