KIBIRINGWI Manor in Kenya-- introduction to the flavor and taste of coffee variety treatment

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KIBIRINGWI Manor is only 3 kilometers from the famous coffee town of Nyeri and is located in the heart of Nyeri County (Neri) County. The large estate, which is managed and managed by the Catholic diocese Nyeri, is one of the earliest and largest coffee farms in Kenya.

The producing area has the highest coffee growing area in the area. However, some coffee trees at high altitudes will get Dieback, and then stop growing, altitude: 1850-2200m, harvest time: October-December (main production season), June-August (Neri), varieties: SL-28, SL-34, KENT7. Coffee is grown here in the form of both manors and small farmers.

KIBIRINGWI Manor

Production area: Neyri

Cooperative: KIRINYAGA

Coffee varieties: SL28 / SL34 / KENT 27

Altitude: 1680 m

The coffee varieties grown on the estate are SL28,SL34 and Kent 27, and these varieties are widely grown in all Kenyan producing areas with the most outstanding flavor, of which SL28 at high altitude will perform better than SL34. But what really affects Kenya's flavor is the soil, precipitation, altitude and temperature of the planting area. Among these varieties, SL28 and SL34 have the best flavor, which are also suitable for growing at high altitude. the acidity and fruit taste are the most prominent of all qualities and are the benchmark of Kenyan coffee.

Kenyan coffee is mainly treated with water washing, because it has a good mellow taste, high aroma and lively sour taste. Mellow taste is an important condition of espresso, which will produce a mellow and smooth feeling as strong as wine. Espresso lovers can increase the weight of sun-dried beans; water-washed beans are as clean as clear wind chimes because of less miscellaneous smell. In addition, washed beans have a good sour taste, which is the main source of sweetness in espresso.

Taste characteristics: plums, berries, slightly red wine fermentation aroma, obvious acidity

Baking degree: deep baking in City+

Hand temperature: 88 degrees-92 degrees

Hand-made record: 19 grams of powder, medium fineness grinding, 90 degrees to start brewing, coffee liquid 300ml.

When grinding, you can feel the aroma of ripe beef and low-key plum acidity, the imported fruit acidity is obvious but warm and soft, there are red wine fermentation, berry, spice, toast, fruit sweet, caramel, Body slightly thick and layered, with a light plum finish and a sweet finish. The overall sense of balance, smoothness and mellow thickness are all great.