Kenya Coffee Brand recommends Kenya hand Coffee Parameter Flavor introduction

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-Kenyan brand, sharing of cooking parameters

Qianjie recommends good Kenyan coffee to everyone today. Kenya's coffee producing areas are mainly concentrated in the plateau areas represented by Mount Mt.Kenya (with an average elevation of 1500m above sea level). The year-round warm climate and acid red volcanic soil as the growing land make the best Kenyan coffee, harvested twice a year, from October to December (the main harvest season) and from May to July (the secondary harvest season).

Kenya AA

Coffee from Kenya is usually graded by particle size, which is divided into AA, AB, C, T, TT, etc., and its quality is also in descending order. AA+ is the highest grade of Kenyan coffee, and only batches with excellent flavor and few defects can be allowed to do so. No wonder these beans are so good-looking, they are full, and the grade AA is not empty. Therefore, the best coffee bean in Kenya is AA grade coffee beans, which is also the coffee pursued by many coffee fans and recommended by Qianjie.

72 hours fermentation water washing treatment method:

The best quality coffee cherries were selected on the day of harvest by repeated cycle treatment after fermentation, peeled and fermented for 24 hours, and then washed with clean river water after 24 hours. Then, it is fermented again with clean river water for 24 hours, and then washed, so it is repeated 3 times for 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72.

Kenya AA Marseilles

Varieties: SL28, SL34

Altitude: 1600-1800m

Producing area: Neri

Treatment: exquisite washing

Flavor: berries, virgins, lemons

Cooking parameters: water temperature 91 degrees, grinding degree BG-6S,V60 filter cup, water powder ratio 1:15, the first water injection 30g, stewing 28s-30s, to be powder layer sinking for the second water injection, 120g water cut off, water level drop is about to reveal the powder bed for the third injection to 220g water, water level drop is about to reveal the powder bed to remove the filter cup, the water in the tail section is not needed, extraction time is about 2RV 05s.

Knowledge development: due to the importance attached to the government level, coupled with the joint efforts of farms, cooperatives, farmers and research institutes, Kenyan coffee is among the best in terms of yield and quality in Africa and even in the world. Therefore, Kenyan coffee is also known as the "Heart of Africa".

END