How many degrees of Kenyan hand flushing is suitable for Kenyan hand flushing flavor

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Front Street Asari Coffee sharing in Kenya

[Kenya asali]

Producing area: Sika Thika, Kenya

Processing plant: Asali honey processing plant

Altitude: 1550mi 1750m

Rating: AA TOP

Variety: sl-28,sl-34

Treatment: 72-hour washing in Kenya

[Kenya-style 72-hour fermentation water washing method] originated in Kenya and adopted the cyclic repeated treatment method of washing after fermentation, which was made after the same day of harvest to select the best quality cherries for peeling and fermentation. the fermentation time is 24 hours, and clean river water is used after 24 hours.

Then, it is fermented again with clean river water for 24 hours, then washed, and repeated for 3 times to reach 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as [K72].

Ice pupil filter cup

The ribs of the ice pupil filter cup are distributed vertically according to the ladder type, the bottom of the filter cup can show the appearance of a filter paper overhead, while at the top end of the filter cup and the filter paper is a completely sealed state. One advantage of this design is that because the filter paper at the top of the filter cup is completely sealed, if the water flow is too much and the water temperature is too high to flood the diversion tank, there is no room for exhaust, and the water level drops slowly, but soaks like a KONO filter cup to avoid insufficient extraction.

Parameter & technique

Water temperature: 90 ℃; medium and fine grinding (BG 5R: pass rate of Chinese standard No. 20 sieve 58%); ratio of powder to water 1:15.

The amount of powder is 15 grams, steam for 30 seconds with 32 grams of water, segment water injection to 124 grams, and continue to cut off water injection to 227 grams when the water level is about to be exposed. (steaming start time) extraction time is 1: 54 "

[flavor] the entrance has sour notes of virgin fruit and black plum, sandalwood aroma emerges in the middle, sucrose is sweet, and the whole is relatively refreshing.

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