Kenny Cajugoto Coffee Kenny Cajugoto Coffee AA washing medium

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Front Street-Kenny Ka Ka Goto wash AA

Kenny Coffee, known as the "Connoisseurs'Cup", is famous in the coffee industry for its rich fragrance, bright and vibrant acidity, elegant mellowness and tasty taste. Caffeine in different regions has its own slight taste due to the difference in microclimate.

Kenny coffee is mostly grown at an altitude of 1500 Murray, 2100 meters above sea level, and is harvested twice a year. Its main feature is the bright fruit aroma, and the common fruit aroma is citrus. Kenny coffee has a multi-taste and acidity of fruit juice, perfect grapefruit and wine taste, mellow, is the favorite of many coffee makers.

Kenny coffee products

It was Bourbon bourbon that was first planted in Kenny. In the 1950s, through unremitting efforts, the Scott Laboratory (ScottLaboratory), then an agricultural research institute, selected and bred SL-28 and SL-34, overcoming the long-standing bias that there has been no natural variety in artificial breeding for a long time. SL-28 and SL-34 help Kenny Coffee to form its own unique taste and establish a perfect reputation in the coffee industry.

According to the methods of botanists in the SL laboratory, SL28 and SL34 are genes. Among them, SL28 has a mixed blood system of French missionaries, mochas and monarchs. The goal of the initial cultivation of SL28 is to produce a large number of coffee beans that are both high-quality and disease-resistant.

After that, the output of SL28 is not as large as expected, but the green color and green beans have a great sense of sweetness, balance and changing flavor, as well as the characteristics of citrus and plum. The taste of SL34 is similar to that of SL28, except for the changeable acidity and the great sweet finish, the taste of SL28 is heavy, mellow, and even more sweet. SL34 has French missionaries, bourbon, and more Belgian blood. The appearance of beans is similar to that of SL28, and they are better able to cope with sudden heavy rain. It is these two important varieties that I recognize as strong and rich in acidity, mellow taste and beautiful balance.

Kenny Coffee processing

Large farms usually have independent treatment facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires family work and even workers during the harvest season. The picked coffee nuts need to be sent to the coffee processors of the cooperative for pulping, and the transportation tools may be beef, pickup or pickup. After peeling, Parchmentcoffee is sent to private workers for processing and processing after short-term storage by the cooperative.

Kenny's method of washing with Water

Kenny's dry washing method is also known as Kenny's heavy water washing and fermentation (double fermentation).

The reason is that there are high and low levels in its washing trough. in the evening, coffee farmers first pick out defective beans from the coffee nuts they have received, remove the peel and pour the peas with mucus into the fermentation tank, or use the medium that does not enter the pool to produce yeast, wash it with water the next morning after fermentation all night, remove most of the fruit, and ferment the second time in the pool that goes into the lower pool.

In the process of secondary fermentation, drain the water every 3 to 5 hours to avoid fungus and odor, and then drain it into the washing ditch to remove the remaining fruit.

The whole process will take at least 36 hours, and then the green beans that need to be washed will be soaked in the sink for at least 12 hours, and the cold water will be finished at last, which is several times longer than the total processing time in Central and South America and the demand for water resources has also increased a lot.

Cajun Goto

This Kenyan AA karaoke song comes from the Kenyan Neri region, a native coffee product that grows on a plateau 1700 meters above sea level, and only small coffee farmers grow this kind of coffee. The use of Kenny-style washing treatment, coupled with the large difference in the night temperature and the color of phosphoric acid soil, makes the sweet and sour taste the main flavor base of this Ken.

Tasting notes: strong dried lemon and plum aromas, roasted with floral, lemon and other delicious fragrances, fresh citrus in the front, sweet and sour in plum juice, sweet and sour in honey, and caramel in the end.

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