Sour taste of SASINI manor grapefruit and citrus Kiambu African coffee beans

KCPTA: Kenya Federation of Coffee producers and traders, Kenya Coffee Producers and Traders Association

CRF: Kenya Coffee Research Institute, Coffee Research Foundation

KCB: Kenya Coffee Exchange, Kenya Coffee Board

KCTA: Kenyan Federation of Coffee traders, Kenya Coffee Traders Association

SASINI Manor

Located in KIAMBU area around Mount Mountain Kenya, about 1800 meters above sea level, it has beautiful scenery, pleasant climate, sufficient light and superior soil conditions. it belongs to fertile acidic red soil with loose soil, deep soil layer and good drainage. The PH value is between 5.5 and 6.5.

Kiambu producing area

[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