How to drink coffee at Banwei Manor in Kenya? What is the roasting degree suitable for Kenyan coffee?

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Kenya, located in East Africa, is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level and harvested twice a year. The growing areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare. There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees.

In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory, were born under such a good environment. According to botanists in SL laboratory, SL28 and SL34 are genetic variants.

Among them, SL28 has a mixed pedigree of French missionaries, mocha and Yemeni Tibica. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests. Although SL28 did not produce as much as expected, copper and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as significant citrus and black plum characteristics. SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for the complex acidity and great sweetness of the finish. SL34 has French missionaries, bourbon, and more Tibica ancestry. Dou looks similar to SL28, but is more adaptable to sudden heavy rain. It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich palate and beautiful balance, characterized by a unique black plum wine with a blackcurrant-like finish.

Benvar Manor is a small, low-yield coffee farm in southeastern Kenya. Coffee grows on volcanic slopes more than 5000 feet above sea level, producing only about 50 to 70 bags per season. Farmers collect coffee and send it to a government-funded washing plant to process coffee beans in a unified way to ensure the quality of Kenyan coffee. The whole process is strictly monitored by the Kenya Coffee Agency. In Benvar Manor, Kenya, the proportion of defective beans selected carefully by hand for grade (AA TOP) coffee beans is about 4%, the weight loss ratio of roasted to light roasted (city) coffee beans is 13%, and the proportion of empty shell beans to bad beans is 8%. From baking to drying stage, the acidity of berries is low-key, but the berries are obviously sweet. It shows that coffee beans are seasonal beans with high fresh moisture content, so it is necessary to appropriately prolong the dehydration and drying time so that the coffee as a whole is heated to enter the explosion line with a lower temperature to retain more aroma and sweetness and reduce acidity.

Shallow baking City (fragrance): dried beans with spicy seasoning after cooking, the citrus acid in the entrance is not strong, it belongs to low aging, elegant and stable acid, on the contrary, the mature yellow orange fragrance is obvious in front, the acid slowly becomes stronger and stronger over time, the acid will turn into fruit sweet, the taste is complex and slightly spicy at the end of the layer, and Huigan pulls out a long BlackBerry flavor between the cheeks and brings out a cool mint flavor. Drink a sip of boiled water brown sugar sweet slowly appear.

Medium baking (general B): there is a plum aroma above the nose when sipping, the wine-like acidity is soft, not strong, not bright, it is particularly comfortable in the coffee, smooth and smooth taste, with a raspberry finish. Friends who have just come into contact with shallow roasted Kenyan beans suggest that this baking degree is the most comfortable and easy to brew a cup of high-quality coffee with personal characteristics, a little height and a little distance, but it will not be prohibitive. Re-baking (general C): after full caramelization, most of the BlackBerry acid is returned, the layered aroma of hazelnut chocolate is very smooth and the aroma overflows when sipped, and the malt milk sugar is sweet, thick, not rigid and elastic. After cooling, the throat rhyme has the acidity of blueberries and the sweetness of raisins.

Roasted to a deeper baking degree (Full-City+ or dark), these two kinds of coffee beans are the most suitable for re-baking besides Golden Mantenin. The most important thing is that these two kinds of coffee beans have a very strong taste and no bitterness during re-baking. The aroma and sweetness of chocolate cocoa is the main flavor of Kenyan beans. It is very suitable to brew latte cappuccino coffee with Italian (espresso) machine, only with fresh milk without sugar or cream.