Introduction to the characteristics of the Fine Coffee Flavor Manor in Kenya the Central Dashan area of Nyeri

Kenya has two coffee cherry production seasons a year. The main season is from October to December and the secondary season is from April to June.

As a loyal fan of Kenyan coffee, we sugar bean boutique coffee certainly will not miss this delicious coffee.

At the end of August, we arrived a new batch of new Kenyan beans in this season, from the Kenyan Gatuya washing station.

The water washing station was established in 1962 and currently works with about 1220 coffee farmers. In cooperation with the New Musrajendi Water washing Station, they set up a new Katuya cooperative. At present, there are more than 2500 registered members. The output of 36 registered cooperatives accounts for 65% of the total output of Murangjia county. Small farmers pick the ripe coffee fruit and treat it in several treatments in the treatment plant: peeling, overnight fermentation, washing and natural drying on a high drying bed.

Kenya AA Top Gatuya Washed

Kenya AA Top Katuya washing

Flavor: grape, green pear, citrus

Baker: Xiao Fujiang

Baking degree: shallow baking

Packing mode: one-way exhaust valve

Packing unit: 227g

Cooking suggestions: hand flushing, siphon kettle, flannel

Coffee beans and producing areas:

Country of origin: Kenya Kenya

Processing plant: Katuya Gatuya

Altitude: 1700-1800 m

Bean seed: SL28 & SL34

Treatment method: washing treatment method

Grade: Kenya AA Top

The fascinating flavor of Kenyan coffee is also related to its unique multiple fermentation. The biggest difference between Kenyan water washing (the famous K72 model) and Central and South America is multiple fermentation. After the ripe coffee and cherries are washed, peeled, dry fermented for 24 hours, washed, dry fermented again for 24 hours, washed, and dry fermented again for 24 hours, the cycle treatment reaches 72 hours of fermentation time, after washing, soak in the sink for one night, and start drying in the sun factory the next morning. Kenyan coffee varieties are mainly SL28, SL34, K7 and Ruirull. Kenya has a national leaf rust problem. SL28 is suitable for growing in middle and high altitude areas where leaf rust is not serious and can produce 1.8t raw beans per hectare. SL34 has good moisture resistance and is suitable for growing in rainy and humid areas at middle and high elevations. K7 is a variety of Tibika, which is resistant to some types of leaf rust and coffee fruit disease, and is suitable for growing in low-altitude infected areas, producing 2 tons of raw beans per hectare.

Kenyan boutique coffee is mainly grown near the Kenyan Mountains and is most famous in seven major producing areas, including Nieri, Sika, Chiambu, Geliniya, Ruiru, Mulanga and the western side of the Kenyan Mountains.

Kenyan coffee has an irresistible aroma, and the best Kenyan coffee has strong acidity, reminiscent of ripe blackcurrants, oranges or cherries. At the same time, Kenya coffee has strong berry aromas, such as blueberries, often with rose fruit, passion fruit and floral aromas.