Description of the flavor of Kenyan coffee brewed with mukaya coffee bean V60 in Kirin Yajia coffee producing area of Kenya

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

Front Street Coffee-Kenya Mujaya AB Coffee Bean

Production area: Mujiya treatment Plant, Kenya

Altitude: 1400m

Variety: SL28&SL34

Treatment: K72 washing

Production season: 2020

Grade: AB (coffee granule size is between 15 and 16 mesh)

Qilin Yajia producing area

Kirinyaga

Located on the hillside of Mount Kenya, close to Neri, Kirin Yaga is famous for its strong, rich and solid-tasting coffee. Together with Nyeri, it is recognized as the two best producing areas in Kenya.

Most of the producers in this area are small coffee farmers who join the cooperatives, while the cooperatives play an integrated role, providing washing plants, and coffee farmers send the coffee fruits to the cooperative processing plants for processing. Altitude: 1300 to 1900 meters, harvest period: October to December (main production season), June to August (by-product season). Qianjie coffee through the cup test that the producing area is mainly berry flavor, moderate sweetness, honey and cream.

Mujiya treatment plant

Mugaya

Mujiya treatment Station, located in Qilin Yajia producing area, was established under the leadership of Mutira Farmers' Cooperative in 1975. The cooperative has 924 members, with an average of 200 trees per member. Mujiya treatment station is 1570m above sea level, with an average annual temperature of 12-26 and red volcanic soil with an annual rainfall of 1100 mm. Its superior geographical conditions make the plant growth lush and the coffee yield high.

After the fresh fruit is picked, small farmers send the fresh fruit to the treatment station for washing treatment. With the help of the partner-Coffee Management Service (CMS). Their long-term goal is to increase production, gradually achieve the goal by training farmers, increasing investment, training in agricultural knowledge, providing new materials for sustainable agricultural development and encouraging farmers by increasing the income of coffee farmers. CMS firmly believes that the establishment of a transparent and trusting partnership with smallholder farmers will help support the continued growth of the country's entire coffee industry and continuously improve the production standards of premium coffee in Kenya.

Coffee bean variety

SL28 & SL34

SL-28 and SL-34. This is the second of 40 varieties led by Guy Gibson of Scott Scott Laboratories Lab, which was cultivated and named in the laboratory in 1930. According to botanists in SL laboratory, SL28 and SL34 are genetic variants.

SL28 and SL34 bronze leaves and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics.

Coffee bean treatment

K72

Most of the water washing in Kenya is treated with Kenyan unique K72 water washing: after ripe coffee and cherries are washed, peeled, dry fermented 24 hours, washed, dry fermented again 24 hours, washed, dry fermented again 24 hours, so recycled treatment, up to 72 hours of strong fermentation, after washing, soak in a clean sink for one night, and start drying in the sun field the next morning. Because the fermentation time is as long as 72 hours, it is called K72.

Suggestion on coffee baking in Qianjie

The front street baker uses Yang family 800N semi-direct fire, the amount of beans is 480g: the furnace temperature is 160 degrees Celsius, the throttle is 3, and the firepower is 120. Temperature recovery point: 1 temperature rising to 130 degrees, throttle opening 4. Baking to 6: 00 ", temperature 154.6 degrees, bean surface turns yellow, grass smell disappears completely, dehydration is complete.

When the bean surface appears ugly Hu wrinkles and black markings, the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point, to 9: 28 ", the throttle remains the same, and the development time of the explosion is 2: 20". Put the pot at 193.8 degrees.

Coffee cup test report on Qianjie

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. The cup commonly used by baristas in front street is a ceramic bowl with a capacity of 200ml. The water temperature used in the cup test is 94 °. The pass rate of 20 # standard screen (0.85 mm) controlled by grinding degree is 70% Mel 75%. Ratio: 11 grams of coffee powder and 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of the extract is exactly within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Dry fragrance: berries

Shixiang: caramel

Flavor: plum, plum, grape, caramel, nut

Experience of brewing coffee in Qianjie

Filter cup: V60 # 01

Water temperature: 90 degrees

Powder content: 15g

Ratio of powder to water: 1:16

Degree of grinding: medium fine grinding / BG#6S (sieve powder in No. 20 sieve bowl to 77%)

The front street cooking technique: first wet the filter paper and preheat the filter cup and the coffee pot. Steam with 30 grams of water for 30 seconds, small flow circle injection to 130 grams, continue to inject water to 240 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, (the time of steaming starts) the extraction time is 1: 59 ".

Cooking flavor: berry juice in the front, plums and grapes in the middle, with almond aromas and sweet caramel in the finish.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925