Kenya AA | Kenya Coffee Flavor Classification Standard Kenyan Coffee K72 washing method

"I'd like some sour coffee."how sour?" "I want the sour one in your shop, and how sour it is!" "well, the barista made him a pot of Kenya!" This is a conversation in a coffee shop on Qianjie some time ago. At present, there is only one coffee bean from Kenya-Azaria, on the bean list of Qianjie coffee, but recently two new Kenyan coffee beans have arrived. After the cup test of Qianjie barista, they will be more attractive than Azaria. Please climb another tall building with sour quality. After that, it should be on the shelf in the store and will also be updated to Taobao store for sale. Please look forward to it!

When it comes to Kenyan coffee beans, Qianjie is reviewing its lessons for everyone today. Let me give you a brief introduction to the coffee producing areas of Kenya. James Hoffman introduces coffee producing areas in his World Coffee Map: NYERI, MURANG'S, KIRINYAGA, EMBU, MERU, KIAMBU, MACHAKOS, NAKURU, KISII, TRANS-NZOIA, KEIYO&MARAKWET. The Kenya of Qianjie Coffee comes from Sika County of KIAMBU, and the beans from this producing area are usually named after the origin, so Qianjie Coffee's producing area information about Asaria Coffee is Thika.

The coffee producing areas in Kenya are Nyeti (Neri) and kiriyaga (Kirinia). Nerinieri County is located in southern Shanxi, Kenya. You will immediately notice how many washing stations (coffee processing plants) are crowded in Neri County. This is because Nyeri is the center for producing and trading coffee and tea. The area has the right natural elements and farmers, processors and agronomists who know how to grow quality coffee. Neri, also in central Kenya, is home to the extinct volcano Mount Kenya. The red soil in this area gives birth to one of the best coffee in Kenya. Cooperatives made up of small farmers are more common than large manors. There are two harvests in this area, but coffee from the main growing season is usually of higher quality.

To the south of Mount Kenya, you will see Kirinaga County, another coffee center in downtown Kenya. Kirinyaga County is one of the smallest counties in Kenya, but you can find three famous washing stations here: Thunguri, Karimikui and Kii. The "central counties" Neri and Kirinaga are home to the Kikuyu, accounting for 20% of the total population. However, apart from the Kikuyu, there are also many Kangba people here. It is worth mentioning that there are also volcanic areas here, so benefiting from the volcanic soil, the producing area also produces a lot of excellent coffee beans.

Why do Kenyan coffee always add AA on the market? This is about the grading system of Kenyan coffee, which uses the same grading system for all Kenyan exported coffee beans. Like many other countries, Kenya's coffee grading is based on the size and quality of coffee beans. The front street summarizes the bean grades of Kenyan coffee:

E: elephant beans, the size is usually about 20 mesh, but the yield is very low.

AA: with more than 18 mesh, this bean is usually representative of the highest quality of Kenyan coffee.

AB: coffee with a modified grade is made of A (16 mesh) and B (15 mesh)

PB: round beans, which refer to coffee beans with nearly only one core in the fruit.

C:

TT: small coffee beans removed from AA, AB, E grade coffee, density screening of the lightest coffee beans

T: the lowest grade of coffee beans

MH, ML: Mbuni Heavy and Mbun light in English mean sun-treated coffee beans, which are often sold very cheaply, as well as undercooked and overripe coffee beans.

Many guests are curious about the handling of this coffee when they sell it. K72 refers to the 72-hour treatment in Kenya. What is the production process? The factory will dry each grade of parchment coffee in its mucus for 24-48 hours, then move the coffee through the waterway to a separate sink, where the softened mucus will fall off. High-quality AA items are sometimes sent to the collection and soaked underwater for another 24 hours, for a total of 72 hours. Drain the sink 72 hours later, then quickly "pre-dry" or "dry" the coffee and place a thin layer of coffee on an elevated bed in plenty of sunlight for about 6 hours; this is to prevent the parchment from cracking. Then move the beans to an elevated bed, where they are spread into a thicker layer, and let them dry for 7-10 days. Coffee is usually dried to 11-12% moisture.

In the past, Asalia coffee in the street, for example, had a light fragrance when it was dry and fragrant, and the flavor of caramel was obvious when the temperature was high, so that after the mouth temperature, Tiangdanhui relatively changed to closer to the taste of brown sugar, while the tonality of black plum began to appear. there will be the flavor of red fruit, the taste is relatively clean, Weiyun will have some smoky feeling.

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