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Front Street-Kenny / AA SASINI / Cooper

[Kenny AA SASINI girls]

Place of production: Kenyan Kiambu region

Subscription: SASINI

Altitude: 1500-2000 m

Level: AA

Variety: SL28

Treatment method: washing treatment

As the second largest coffee producer in Africa, Kenya's weather and geographical conditions provide favorable conditions for the growth of coffee beans. Kenny is located in Africa, in the middle of the equator, in the north and south of the Great Rift Valley, in Laosoli, on the south of Tanzania, in the west, on the border of Ethiopia and Bhutan in the north, and on the Indian Ocean in the south. The coast is 536 centimeters long. There are many plateaus in the country, with an average elevation of 1500 meters. The central peak of Kinnyaga (Mount Kenyama) is 5199 meters above sea level. The mountain is covered with snow, making it the second highest peak in Africa.

Kenny is located in the tropical area, but due to the high climate of the area, there is a great difference in the precipitation season because of the climate of the tropical grassland. The highest annual climate in coastal areas is 22-26 ℃ and the lowest is 10-14 ℃. Kenny coffee is the mainstay of the local industry. Kenyan coffee is mostly planted at an altitude of 1500murmur2100 meters above sea level, and it can be harvested every year. Its main feature is bright fruit aromas, and citrus berry aromas are common. Kenny coffee has a multi-taste and acidity of fruit juice, perfect grapefruit and wine taste, mellow, is the favorite of many coffee makers.

The SASINI station is located in the KIAMBU producing area at an altitude of 1500 to 2000 meters. The light here is beautiful and the weather is pleasant, the sunshine is sufficient, the soil jumps into the river, and the soil is rich in acid loam. The soil is loose and deep, so its drainage is good, and the PH value of its water tank is between 5.5 and 6.5.

SL28 and SL34 are the most respected varieties selected by Kenny Scott laboratory in the 1930s. The Scott laboratory no longer exists, but it is now a national agricultural laboratory and part of the Kenyan agricultural and animal husbandry research organization. These varieties are bourbon derivatives and come from different varieties: SL-28 was developed from a drought-resistant variety originally planted in Tanganyika, which is part of modern Tanzania; it is usually regarded as the highest quantity, but its output is not high compared with other commercial Arabica varieties. This kind of SL is green and green.

Processing method introduction

This bean is washed. Coffee and peaches-- removal of pulp-- fermentation-- washing-- drying-- blanching.

Kenny washing treatment adopts the step-by-step method of post-fermentation washing, in which the most delicious coffee peaches are produced on the day of harvest, peeled and fermented, and the fermentation time is 24 hours, and then washed with fresh river water 24 hours later. Then, ferment the river water again for 24 hours, then wash again, so repeat 3 times to 72 hours, so it is Kenyan 72-hour fermentation washing method, known as K72. In this way, the coffee beans can be fermented for a long time under low temperature, so that the beans can have a brighter, steamy and rusty smell!

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