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

Neri Nyeri

Located in the middle of Mount Kenya and in the highlands of the Abadre Mountains, Neri Nyeri is Kenya's most famous producing area, which has fertile red soil brought by volcanoes and produces a lot of Kenyan coffee with excellent flavor.

Rugi Luji Cooperative

This Bella Muya Coffee is from the Rugi Cooperative, Rugi Farmers Cooperative Society, in Neri, which was founded in 2005 and is made up of 4, 000 farmers.

The coffee cherries processed by the cooperative come from the surrounding Wajee Waji Nature Park, a natural bird reserve where many rare species inhabit. Such a natural environment is very suitable for growing coffee trees.

Raw coffee beans

The main varieties planted around the cooperative are SL28 and SL34, which have been widely planted since the 1930s. SL28 has the pedigree of iron pickup, complex flavor, high sweetness, with citrus aroma. SL34 is similar to SL28 in flavor, has strong disease resistance and high yield, and can grow even in low altitude areas.

In Kenya, raw coffee beans are graded according to their particle size and cup score. According to the size, shape and hardness of raw coffee beans, it can be divided into AA, AB, PB, C, E, TT, T, and the highest grade is AA.

Treatment method

The Rugi cooperative has several washing treatment plants. The processing plant put the coffee cherries harvested by farmers on a disc, crushed and removed the peel, and then put them in a container to dry and ferment for 12-24 hours. Then the coffee beans are put into the cleaning channel, scrubbed to remove mucus, and then soaked in clean water again. The second fermentation takes 36 hours, during which the water is changed every 5-12 hours. After fermentation and cleaning, it is dried on an elevated bed for about ten days.

Front Street Coffee: Kenya Plamuya Coffee beans

Producing area: Kenya Nyeri Rugi Cooperative

Altitude: 1580-1750 m

Variety: SL28 SL34

Grade: AA

Treatment: washing

Flavor: Wumei Brin grapefruit apricot

Cooking reference

This Kenyan coffee from Qianjie has the flavor of apricot and stone fruit. In order to retain more fruity aroma, Qianjie roaster chooses light roasting. Qianjie through the cup test comparison, dry fragrance is black plum, caramel, entrance dark drupes, such as Brin, plum, apricot taste, acid saturation.

Brewing, Qianjie uses a fine degree of grinding to extract high-altitude Kenyan coffee, using the Chinese 20 standard drying screen screening rate of 78%. Use v60 filter cup to make the flavor layer more clear.

With three-stage extraction, grind the coffee and pour it into the filter paper, pour 30g water into the center and steam for 30 seconds, pay attention to the smooth circle of the small flow from the inside to the outside, inject 95g water in the second stage, and start injecting 100g in the third stage when the coffee liquid is almost finished. take the filter cup until all the coffee has been filtered. The time is about 2 minutes, with an error of about 10 seconds.

This Kenyan Buramuya coffee tastes like Brin, Wumei and other dark fruits, while the medium temperature is the thick sour and sweet taste of apricot and drupe, with a round black tea finish.

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