Kenya AB Neri Hiriga processing field Bright quality sour and sweet tropical fruit

Kenya is a country that produces fine coffee. Only the traditional Arabica was introduced from Britain in 1900, and it was not until 1950 that the best bourbon variants of SL28 and SL34 in Kenya appeared. Most of the coffee beans are graded by the Kenya Coffee Bureau and then sold at the auction venue. The system of public auction can be traced back to 1934, and the auction method adopts the agent system. Kenya has 50 licensed agents who send sample beans to their customers for cup testing, and customers can bid for their favorite coffee at the auction. But this approach seems to encourage intermediary agents and erode farmers' income, so in 2006 Kenya opened another 32 independent sales agents to contact foreign coffee buyers directly without going through auctions. however, these must meet the standards such as the guarantee of the quality Storage Bank by the Kenya Coffee Bureau. The two systems operate in parallel at the same time, and after several years of development, it is the most transparent auction distribution system. The better the quality of coffee, the better the price through the cup, so that more cooperatives and farms are willing to join, but I think the latter can get first-hand information in direct contact with farmers.

Nyeri area is the main producing area of Kenya, Hiriga processing plant is to collect nearby farmers not more than 5 kilometers away, the biggest feature of this place is shading is mainly with banana leaves, this is quite a traditional Nyeri producing area of good coffee, but not sharp lemon flavor, is a fresh and bright comfortable beans, I suggest a shallow baking degree City, but the heavy-baked chocolate flavor is very pleasant.

Farm: Hiriga processing plant

Grade: AB

Country: Kenya Kenya

Production area: Nyeri Central Dashan area

Altitude: 1200-1350 m

Farm size: small coffee farmers who grow in small areas

Soil quality: volcanic clay

Picking method: Hand picked harvested by hand

Variety: SL 28, SL 34

Treatment: washing and drying on an African viaduct

Aroma / flavor: fresh fruit, variety of flowers, caramel, brown sugar

Acid quality: citric acid, tartaric acid, plum, fresh acid

Complexity: fresh and bright, high complexity, afterrhyme apple sour, less astringent taste, chocolate sweet taste

Overall style attributes: low acid value, juicy mango, sweet apple