Kenyan Kirin Yajia Coffee producing area Katiya Coffee beans how to drink Kenyan Coffee?

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Qianjie Coffee-Kenya Catuya AA Coffee Bean

Production area: Kirin Yajia Kaguyu processing Station, Kenya

Grade: AA (coffee granule size between 17 and 18 mesh)

Variety: SL28&SL34

Treatment: K72 washing

Altitude: 1400m

Production season: 2020

Qilin Yajia producing area

Kirinyaga

Qilin Yajia producing area is located on the hillside of Mount Kenya, 1300-1900 meters above sea level. Close to the Neri Nyeri producing area, it is famous all over the world for its strong flavor, rich layers and solid taste. Together with the Neri producing area, it is recognized as the two best producing areas in Kenya. There are two harvest periods for Kirin Yajia: October to December (main production season) and June to August (by-product season).

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. Qianjie coffee through the cup test of the flavor of the producing area has a bright acidity, with a moderate sense of grease and delicate sweetness.

Kaguyou processing plant

Kaguyu

The Kaguyou processing plant is located on the west side of Kirin Yajia, in the south of Kenya. The treatment plant is cooperated by noi farmers, who send the picked coffee fruits to the treatment plant for washing.

With the help of its partner, Coffee Management Service (CMS), the Kaguyou processing plant has a long-term goal of increasing production and providing new materials for sustainable agricultural development through training farmers, increasing investment and training in agricultural knowledge. And by increasing the income of coffee farmers, encourage farmers to gradually achieve the goal. The establishment of a transparent and trusting partnership with smallholder farmers will help to support the continued growth of the entire Kenyan coffee industry and continuously improve the production standards of quality coffee in Kenya.

72 hours of fermentation washing

K72

Most of the water washing in Kenya is treated with Kenya's unique K72 water washing: the ripe coffee fruit is washed, peeled, dry fermented for 24 hours, then fermented again for 24 hours and then washed, followed by dry fermentation for another 24 hours. this cycle of fermentation treatment, up to 72 hours of strong fermentation.

After the last fermentation, soak in a clean sink for one night, and start the high shelf drying operation in the sun field the next morning to avoid being stained with soil and other odors. Because the fermentation time is as long as 72 hours, it is called Kenya 72-hour fermentation washing, referred to as K72.

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. They account for the vast majority of Kenya's high-quality coffee production, but these varieties are susceptible to leaf rust. Qianjie coffee tested two varieties of coffee beans in a separate cup, and found that SL34 and SL28 are similar in flavor, except for complex and changeable acidity and great sweetness at the end, the taste is heavier, full-bodied and cleaner than SL28.

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 165 degrees Celsius, the throttle is 3, and the firepower is 120. Temperature recovery point: 1 temperature rise to 140C, throttle opening 4. Bake to 6: 10 ", temperature 154.3 ℃, throttle open to 5, 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, starting at 9: 45 ", the throttle remains the same, and the firepower of 188 degrees is reduced to 90." the development time of an explosion is 1: 40 "and put into the pot at 193 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

Wet fragrance: Wumei

Flavor: black plum, nectarine, honey, green grape

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, remove the filter cup when the water level is about to expose the powder bed, (the time of steaming starts) the extraction time is 2: 01 ".

Cooking flavor: the first part is the acidity of black plum, the middle nectarine, green grapes, and honey-like finish.

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