Flavor and taste characteristics of Doromo coffee beans in Neri, Kenya

Neri Nyeri

Neri Nyeri, located in the middle of Kenya's coffee growing region, is also the most famous coffee producing area.

This is the extinct volcano area of Mount Mount Kenya in Kenya, with a maximum elevation of 2300 meters and a large amount of nutritious red soil, so Kenya's important crops are grown here and the coffee produced is of better quality. There is an obvious temperature difference between day and night in the mountains, with the lowest temperature at 13 degrees Celsius and the highest temperature reaching 27-28 degrees Celsius. Coffee fruits absorb more nutrients in this environment.

Coffee cultivation in Kenya is mostly small farmers, coffee production is small, farmers' cooperatives are more common than large estates, most treatment plants use washing to treat raw coffee beans, and a small number of them use fine sun treatment.

RUMUKIA cooperative

The RUMUKIA cooperative has 8500 small farmers in the area and can produce 4 million kilograms of raw coffee beans each year. The RUMUKIA cooperative has eight raw bean processing plants, including Kagunyu, Gatura, Thunguri, Maganjo, Kiaawamururu, Gailundo, Ndiani and Tambaya. Cooperatives have obtained Fairtrade certification to ensure the income of farmers, and will also conduct regular agricultural technical training to improve the quality of coffee in many ways.

Treatment method

This Domo coffee bought in front of the street uses the traditional Kenyan double washing treatment.

Farmers will harvest the ripe red cherry to manually screen the defective beans, remove all the coffee with damaged skin, then pour the coffee fruit into the sink, and then screen the floating immature coffee beans in the second step. Peel the coffee fruit with a machine, ferment it in a pool for 12-24 hours, then introduce it into a flowing channel for cleaning, then start the second fermentation for 48 hours, and then rinse again with clean water until all the mucus on the surface of the raw coffee bean is removed. Finally, the raw coffee beans with shells are tiled and dried, and when the water content is suitable, they can be packed and put into the warehouse. The drying process takes about 12 days.

Front Street Coffee: Kenya Domo Coffee beans

Producing area: Kenya Nyeri RUMUKIA Cooperative

Altitude: 1550-2300 m

Variety: SL28 Ruiru11

Grade: AA

Treatment: washing

Flavor: small tomato, citrus, raspberry

Cooking reference

After double washing, the flavor of Doromo coffee beans is sour, and the front street uses shallow roasting to keep the fruit in the coffee sour and sweet. Through the cup test of Kenya's Dormer coffee beans, Qianjie believes that the dry fragrance is berries, sipping with the acidity of green apples, grapes and plums, as well as the sweetness of nuts and honey.

Filter cup: V60 water temperature: 90-91 °C powder quantity: 15g powder-water ratio: 1:15 Grinding degree: fine sugar size (80% sieve with No. 20 sieve)

Staged extraction: use 30 grams of water for steaming for 30 seconds, small water flow around the circle to 124 grams for sectional injection, water level drop is about to expose the powder bed, continue water injection to 228 grams to stop water injection, and so the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) the extraction time is 1 kilogram 39th 55 ".

After grinding, Dormer coffee has preserved fruit, citrus aroma, when the entrance can drink small tomatoes, oranges, sour plums and other bright acidity, with a tea aftertaste.

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