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Kenya KIRINYAGA (Kirinaga)
The KIRINYAGA:Nyeri producing area lies to the east, and this area also benefits from volcanic soil. Coffee is usually produced by small farmers, and wet treatment plants also produce a lot of very high quality coffee, which is well worth a try.
Altitude: 1300 to 1900 m
Harvest time: October? December (main production season), June? August (by-product season)
Varieties: SL-28, SL-34, Ruiru11, Batian.
Coffee country: Kenya
Coffee producing area: Kirinaga
Birth: Karimiku
Coffee varieties: SL28 & SL32
Sea pull: 1700m to 1900m
Grade: AATOP
Treatment method: washing treatment method
Baking degree: medium and shallow baking
Product specification: 227 g (half pound) coffee beans
Brewing utensils: commercial Italian coffee, American pot, hand brew, siphon, mocha pot
Brewing cooking method:
1. Grinding thickness: small Fuji scale 5, about the size of granulated sugar.
two。 Powder-to-water ratio: at 16:1, the total amount of water injected is 240 cc, 15 grams of coffee.
3. Temperature of boiling water: 88-90 degrees
4. Extraction time: total time 1 minute 55 seconds. Pour water into 30cc and steam for 30 seconds. Inject water until 240cc stops, remove the filter cup in 1 minute and 55 seconds.
Main points of cup test: lemon, honey, vanilla, caramel, high sweet, juicy, sour and sweet as ripe fruit, full and round, rich and layered, clean and long aftertaste
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