Kenya Manor ASINI Manor
[manor] SASINI
Volcanic soil
[variety] SL28
[altitude] 1500-2000 m
[rainfall] rainfall 1200 mm
[treatment] double fermentation
[harvest] April-June, October-December
[grade] AB (15-16 mesh)
[flavor] Blueberry, grapefruit, honey, citrus, strawberry, longan, white wine, caramel, tea
[palate] bright and full taste of blueberries behind the nose. Sour taste of grapefruit and citrus; layered, with slight citrus aromas in the front, full blueberries in the middle, small amounts of strawberries in the back, sweet longan, perfect grapefruit and white wine flavors, moderate acidity and mellowness.
[remarks]: double fermentation (48-72 hours) fresh fruit flotation-de-pulp-upper fermentation tank for 1 night-water washing-shell beans put into the bottom fermentation tank to continue fermentation for 36 hours (during which a few hours to change the water)-washing-soaking for 12 hours-solarization
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Ethiopian coffee varieties Ethiopian coffee varieties
Ethiopia can find a variety of coffee cultivation methods: from wild coffee groves and semi-developed land, to small plots of traditional management, to modern plantations. About 50 percent of coffee is grown at altitudes of more than 1500 meters. Harrar coffee is the highest coffee grown in Ethiopia. Hara coffee can be divided into long coffee
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The main methods of growing Kenyan coffee what are the methods of Kenyan coffee
It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. To ensure that only ripe berries are picked, people must be in the forest
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