Dry rich manor boutique coffee beans grind degree treatment method of roasting degree

Kenya AA Nyeri Gatomboya

Basic information of raw beans:

Producer: farmers around the Kato Boya processing Plant (Gatomboya Factory)

Region: Neri County, Central Province of Kenya (Nyeri County/Central Province/Kenya)

Altitude: 1750-1900m

Treatment: full water washing, elevated sun drying

Variety: SL28,SL34,Ruiri 11

Harvest: April-June, October-December

Soil: fertile volcanic soil 1

[new beans listed] SASINI Manor Kenya PB

Area: the farm is located in the highlands of central Kenya

? Sika district, northeast of the capital Nairobi

? The mountains of Aberdale

? Mount Kenya near the Kirinaga district

Name of the manor:

Sasini Manor

Varieties: Ruiru 11, Arabica and Bourbon

Altitude: 1700 m

Grade: round beans

Treatment: washing treatment, bean grading, defective beans selected by hand.

Harvest date: early crops: April to September, main season: October to December

Cup test: clean, bright acidity, body mellow, honey and light citrus flavor, peanut taffy flavor. Very sweet, round, with outstanding fruit flavor.

Kenya's climatic and geographical conditions provide unique conditions for the growth of high-quality coffee beans, which are located in eastern Africa, the equator runs through the middle, and the East African Rift Valley runs through the north and south. It is bordered by Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and the Indian Ocean to the southeast. The coastline is 536 km long. There are many plateaus in the territory, with an average elevation of 1500 meters. The central peak of Kirinaga (Mount Kenya) is 5199 meters above sea level and the top of the mountain is covered with snow, making it the second highest peak in Africa. The whole territory is located in the tropical monsoon area, but affected by its high topography, it is a savanna climate with great seasonal differences in precipitation. The coastal area is hot and humid, and the climate of the plateau is mild. The highest temperature of the year is 22-26 ℃ and the lowest is 10-14 ℃. Kenyan coffee beans are the mainstay of the local industry. Kenyan coffee is mostly grown at an altitude of 1500,000m above sea level and is harvested twice a year. Its main feature is a distinct fruit aroma, the common fruit aroma is citrus. Kenyan coffee has a multi-layered taste and juice acidity, perfect grapefruit and wine flavor, moderate mellow, is the favorite of many people in the coffee industry.

Brief introduction of producing area:

The raw bean comes from the Kato Boya processing plant in Neri and comes from a nearby family farm. About 2023 coffee trees are planted on half an acre (about 250 square meters) of land. The Kato Boya processing plant is managed by Barichu Farmers Co-operative Society Limited. Neri has always been a classic coffee producing area in Kenya, relying on Mount Kenya, with a favorable environment for coffee growth. Most Kenyan coffee comes from about 65 per cent of small farmers and 35 per cent of large farms.

Cup test keywords: classic Kenyan flavor, rich, high alcohol, caramel, blackcurrant, apple, pure, lingering finish

Classic Kenya style;very complex;a full body;caramel;fruity;black currant;clean;long finish;comfortable sweetness

Evaluation record

Raw bean

Pink, tender and fresh green raw beans, full, thick and round in curve

Baked beans

The use of deep baking emphasizes the deep taste, changeable layers and full mellowness of Kenya, properly suppresses the acidity of shallow baked fruits and creates a balanced sour and sweet taste, similar to the introverted acidity of grapefruit and blackcurrant, and the crisp sweetness of Fuji red apples.

The bean body is perfectly expanded, full and thick.

Coffee evaluation

The dry aroma is rich and rich, reminiscent of ripe fruit with a sweet smell like sugar. The wet aroma is easily associated with grapefruit, tangerine and butterscotch. When hot, the entrance is sour and sweet, the acidity is introverted and powerful, the sweetness is like the crisp of Fuji red apple, full of fruit style, rich and pure, deep baking makes sweet and sour balanced, and the sweetness is fresh with obvious caramel sweetness. After the temperature drops slightly, the characteristic of high alcohol is very obvious, the coffee liquid flows in the mouth, silky smooth touch, full, caramel style is obvious, even if the temperature continues to drop, the sweetness of coffee is always outstanding, even at room temperature. Sweet and pure like the juice of this season's beautiful Fuji red apple. The aftertaste is clean and stays in the mouth for a long time. In the process of drinking, it is always surrounded by strong aromas of sweet and sour fruits and caramel.