Kenya Kirin Yajia coffee producing area introduces how to drink Kenyan Kirin Yajia coffee?

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Kenya AA 206 Lot

Kenya AA 206Lot

Country: Kenya

Producing area: Qilin Yajia kirinyaga

Variety: SL28&SL34

Treatment: washing treatment

Altitude: 1500-1900 m

Kenya

Kenya is located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north and Tanzania to the south. Kenya is a big coffee country in East Africa and one of the most important and irreplaceable producers.

Kenya is a tropical region, with two rainy seasons a year and two harvests, with 60% concentrated from October to December and 40% from June to August. Coffee is mainly grown in volcanic areas from the capital Narobi to the mountains of Kenya at an altitude of 1600-2100 meters. This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans.

Qilin Yajia Kirinyaga producing area

Kirinyaga is located on the hillside of Mount Kenya, adjacent to Nyeri. It is famous for its strong, rich and solid coffee, and Nyeri is recognized as the two best producing areas in Kenya. Most of the producers in this area are small coffee farmers who join the cooperative, while the cooperative plays an integrated role in providing washing plants, while coffee farmers send coffee cherries to the co-operative's processing plant for raw bean processing.

Kirinyaga originally refers to Mount Kenya, but when the British colonized, they found it difficult to remember the name, so they changed the name of the mountain to Mt Kenya instead of Kirinyaga.

Mount Kenya is the second highest peak in Africa. Although it is located in the tropics, the mountain is often covered with snow. Kirin Yajia originally means "white peak". Mount Kenya is not only a United Nations protected area, but also the surrounding foothills and grasslands, where wild animals gather and forage, and is a favorite attraction for tourists.

Kirinyaga comes from the Kikuyu, which means "white mountain" and is thought to be the place of the gods. The Kikuyu are the most populous people in Kenya, accounting for 1/5 of the total population.

Treatment method

This bean from Kylin Yajia in Kenya is treated with water.

On the day of harvest, the best cherries were selected for peeling and fermentation. the fermentation time was 24 hours and washed with clean river water after 24 hours. Then, it is fermented again with clean river water for 24 hours, then washed, and repeated 3 times to reach 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as [K72].

Raw bean analysis

The varieties of this bean are SL28 and SL34, both of which are common coffee varieties in Kenya.

SL-28 & SL-34

In the 1930s, Scott Labs was commissioned by the Kenyan government to select the varieties suitable for the country. After numbering and screening one by one, SL-28 and SL-34 were finally obtained, both of which originated from bourbon, and SL-34 can grow in areas with lower elevations.

SL28 has a mixed pedigree of French missionaries, mochas and Yemeni iron pickups. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests. Although the yield of SL28 was not as high as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and plum characteristics.

SL34 and SL28 taste similar, except for complex acid, and a good sweet finish, the taste is heavier, richer and cleaner than SL28. SL34 has French missionary, bourbon, and more iron-pickup pedigree. The beans are similar in appearance to SL28, but are better able to adapt to sudden heavy rain.

The grade of beans is AA. Kenya coffee beans are strictly graded, mainly according to the size, shape and hardness of coffee beans, from high to low divided into AA or AA+, AB, PB, C, E, TT, T, while AA refers to the size of beans between 17mm and 18mesh.

Observing the raw beans, we can clearly see that the beans have the blue-green color brought by the washing treatment, and the raw beans are large and full.

Baking analysis

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature reaches 170℃ into the pot, the throttle opens 3, the firepower is 100,140 ℃, the air door opens to 3.5; when the furnace temperature is 143.3 ℃, the bean watch turns yellow, the grass smell disappears completely, and enters the dehydration stage.

7 32", the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as a prelude to explosion, this time to hear the sound of a burst point, to 8 20" to start an explosion, turn down the fire to 50, throttle to 4 (adjust the fire to be very careful, not small to no explosion sound), a burst after the development of 1 50", 192 degrees out.

Agtron bean color value 62.7 (above), Agtron pink value 76.1 (bottom), Roast Delta value 13.4.

Cup test: Virgin fruit, berry, cream, citrus, lemon, caramel

1. The flavor description varies from person to person and will be affected by water temperature and cooking method. This cup test report provides the same cooking utensils and parameters, according to the description defined by the flavor wheel, in order to provide reference.

two。 The content will be revised in time according to the new information, subject to the latest update.

Cooking suggestion

Suggested cooking method: hand flushing

1. Filter cup: V60

2. Water temperature: 90-92 ℃

3. Degree of grinding: medium and fine grinding (BG 5R: the pass rate of Chinese standard No. 20 screen is 58%), that is, the thickness of white granulated sugar

4. Ratio of powder to water: 1:15

Extraction technique: 15 grams of powder, steaming with 30 grams of water for 30 seconds, boiling to 130 grams in small water, continue to inject water to 227 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (the time of steaming starts) the extraction time is 1: 50 ".

Flavor: the mouth has notes of virgin fruit, grapefruit and lime acid, creamy in the middle, tea and caramel sweetness in the end.

END