Introduction to the flavor brewing of Chiang Yongbei in Kiriyaga producing area of Kenya AA boutique coffee

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Kirinaga KIRINYAGA

Altitude: 1300 to 1900 m

Varieties: SL-28, SL-34, Ruiru11, Batian.

The producing area is located on the hillside of Mount Kenya, adjacent to Nyeri to the east. It is famous for its strong flavor, rich layers and solid taste of 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.

It used to refer to Mount Kenya, but when the British colonized, they found the name difficult to remember, so they changed the name of the mountain to Mount Kenya instead of Kirinyaga.

Kenya Kiang ombe

Chiang Yongbei, Kenya

Producing area: Kirinaga

Altitude: 1700-1800m

Variety: SL28 & SL34

Treatment: washing

Grade: AA

Cup test score: 87.75

Flavor description: the entrance acidity is bright, lively, similar to blackcurrant acidity, high temperature has flower fragrance, black sugar flavor, low temperature has blueberry and blackcurrant flavor; medium and high alcohol thickness, acid turns sweet quickly; the aftertaste of lime is long-lasting.

Cooking suggestions:

Method: hand flushing

Filter cup: V60

Powder content: 20g

Grinding: little Fuji 3.5

Water temperature: 92 ℃

Cooking time: 2mins

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