Kenya Nieli Coffee

When baking this pot of Kenya Nyeri AA Tegu, stop baking at the first sound of the second explosion.

Despite the second explosion, the acidity of Kenya is still strong.

On the whole, like traditional Kenya, it has good viscosity, strong sour fruit and complex taste.

The following information comes from sweetmarias

Country: Kenya

Grade: AA

Region: Nyeri

Mark: Tegu Factory, Tekangu FCS

Processing:

Arrival Date: August 2011 Arrival

Appearance: .0 d/300gr, 17-18 Screen

Varietal:

Intensity/Prime Attribute: Bold Intensity/ Dark fruited notes, spice and a reverberant sweetness

Roast: City+ produced the best roast but it works darker as well, up to Full City+

Compare to: >

Tegu is a coffee washing station, a wet mill, a coffee factory. Well, its all three. A; factory; is a wet mill where the coop members bring coffee cherry for pulping, fermenting, washing, drying. Its not the factory as we might imagine it. Small washing stations are aligned with a particular; society; which is what they call a cooperative in Kenya. Tegu is part of Tekangu Farmers Cooperative Society (FCS) which combines the names for their 3 factories: Tegu, Karagoto and Ngunguru. I visited them this season and the previous as well, since we have bought many small lots over time from Tekangu. The quality from Tegu has been remarkable. What I saw at Tegu was excellent sorting of cherry at the mill by each picker, before they submit the coffee to be processed. Over-ripe and immature cherries are culled out. They have a system where pickers are graded as An or B.; A; pickers are those who have been proven to deliver well-selected and sorted cherry, and they are invited to submit coffee >

The baking degree of this bean in Kenya can be relatively wide. Try it.

For friends who do not like strong acid, I am afraid it is impossible for Kenya to enter the second explosion.